Hurricane Sandy is on the rise and it is cold and rainy here. School has been closed for tomorrow, so I am taking this as a “snowday”. My roommate and I figured it is the perfect day to make a fire, carve pumpkins, have mimosas and drink our current favorite red wine (Espuela del Gaucho’s Malbec), which was the perfect accompaniment to the steak pot pie). So, we did just that. It was a wonderful fall day!
We also figured that we should have cold-weather meal, and what better than a steak pot pie filled with mushrooms, potatoes, carrots, Cabernet and Balsamic! I found this recipe on pinterest. Lindsey Weiss created this recipe in honor of her home town or Kansas City, and went on the Today show to make this delicious pot pie! I have changed the recipe slightly to suit my taste.
The first time I made this dish I did not use the right meat (I can’t remember what I used but it was too tough, even though it cooked for 3 hours). My parents brought me tenderloin tips from a local farm in Maryland and I used those this time and the dish turned out to be much more tender and flavorful! You could probably use beef cubes for stew, but I think I will only use tenderloin tips from now on.
This dish takes a while to make but it is well worth it!
- 1 pound tenderloin tips (I have used other steaks, but find this one to be the best for this dish)
- 2 tbsp. McCormick Montreal Steak Seasoning
- 1-2 tbsp. olive oil
- ¼ cup balsamic vinegar
- 1 1/2 yellow onions
- 3 carrots
- 1 cup shitake mushrooms (baby portabella’s would work as well)
- 2 yukon gold potatoes
- 3 cloves garlic
- 2 tsp. paprika
- 1 tsp. fresh minced thyme
- 1 tsp. fresh minced oregano
- 1 tsp. fresh minced rosemary
- 2 bay leaves
- salt and pepper, to taste
- 2 cups beef stock
- 1 tablespoon cornstarch
- 1 cup Cabernet Sauvignon, chilled (Merlot would probably work too)
- 1 package prepared puff pastry sheets
- 2 eggs, beaten
If using a cut of meat that is not already diced up, then dice the meat. In a large Ziploc bag, marinate the steak in Montreal steak seasoning, ¼ cup red wine, and ¼ cup balsamic vinegar.
Prep your veggies: Use a damp cloth to wipe the mushroom caps clean and remove the stems. Cut into small pieces (I don’t love mushrooms so I cut mine pretty small but you can make them bigger if you enjoy mushrooms). Peel and cut the carrots into ½ inch pieces. Cut the onion into ½ inch pieces. Mince the garlic. Wash and cut the potatoes into ½ inch pieces. Finely chop the fresh rosemary. Chill the red wine (it is best to have it at least slightly chilled so that the cornstarch doesn’t clump when it is added to the wine).
Heat olive oil in a large pot over medium-high heat. Sauté the steak pieces in the olive oil just until browned (but not fully cooked). Use a slotted spoon to remove steak from pan and set aside.
Reduce heat to medium. In the same pot, sauté the onion and carrots until softened and aromatic (about 5 minutes). Add the mushrooms, potatoes, and garlic and sauté for 10 minutes, covered. Stir in paprika, thyme, oregano, rosemary, bay leaves, and a little salt and pepper.
Add the beef stock and browned steak into the pot. Stir to combine everything and reduce the heat to medium low.
Cover the pot and allow the stew to simmer gently for 1 1/2 – 2 hours, stirring occasionally. Taste and add salt and pepper as needed. At this point, you want the meat to be very tender and the potatoes to be very cooked (you might want to taste a piece of each to check).
Preheat the oven to 350°. Combine the cornstarch with chilled red wine and whisk. Turn the heat up to medium and pour in the cornstarch mixture. Stir to combine. Allow the sauce to simmer rapidly until thickened, about 5 minutes. If the stew isn’t thick enough for you, add a little more wine to a measuring cup (even if it’s not chilled) and a little more cornstarch (about 1 tsp.) and whisk together, then add that to the stew and stir altogether.
Remove bay leaves from the filling and pour into a pyrex baking dish. You want the filling to almost reach the top so that the pastry has something to rest on.
Cut the pastry into strips (if needed) and place onto the casserole dish so that the entire dish is covered. Whisk 2 eggs together and brush the top of the pastry with the eggs.
Cut 2 slits into each pie to allow the steam to escape and brush pastry with the rest of the beaten egg. Place in the oven and bake at 350 for 30 minutes, or just until the pastry is cooked through and golden brown. You might want to put a baking sheet on the rack below the casserole to catch any juices that overflow during baking. I made this mistake of not doing this and the entire bottom of the oven was covered in red wine and balsamic juices.
Serve with roasted broccoli, a salad, or asparagus.