Ingredients
Scale
- 2 pounds chuck roast, cut into 1-inch cubes
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 2 tablespoons tomato paste
- 1/2 cup red wine
- 3 cups beef stock
- 1 pound yellow baby potatoes, halved
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 sheet puff pastry, thawed
- 1 egg yolk, beaten with 1 tablespoon water
Instructions
- Season beef with salt and pepper, coat in flour.
- Sear beef in olive oil until browned, then set aside.
- Sauté onion, carrots, and celery until softened, then add garlic, seasoning, and bay leaves.
- Stir in tomato paste, deglaze with red wine, and reduce.
- Combine beef, beef stock, and potatoes; simmer until tender.
- Add peas and parsley, then cool the filling.
- Preheat oven to 400°F (200°C).
- Transfer stew to a baking dish, roll out pastry, and seal edges.
- Cut slits for steam, brush with egg wash.
- Bake until golden brown and puffed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For added flavor, marinate the beef overnight in red wine.
Ensure puff pastry is thawed completely for easy handling.
Cooling the stew prevents a soggy bottom.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 25
- Cholesterol: 90