Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 2 medium carrots, sliced into rounds
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 14 oz refrigerated chilled pie crusts
  • 1 large egg, beaten
  • 1 tbsp water

Instructions:

  1. Heat vegetable oil in a Dutch oven over medium-high heat until shimmering.
  2. Sear beef cubes in batches until mahogany-colored on all sides; remove meat and set aside.
  3. Sauté diced onions and sliced carrots in the same pot for 5–7 minutes until translucent.
  4. Stir in minced garlic and cook for 60 seconds until fragrant.
  5. Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  6. Slowly pour in beef broth while stirring to prevent lumps.
  7. Stir in Worcestershire sauce, thyme, salt, and pepper.
  8. Return seared beef to the pot, lower heat, and simmer for 30 minutes until the sauce is glossy and thickened.
  9. Preheat oven to 400°F (200°C).
  10. Drape chilled pastry over the pot, trimming edges to fit and pressing firmly against the rim to seal.
  11. Brush the crust evenly with the beaten egg and water mixture.
  12. Bake for 20–25 minutes until the crust is golden brown.