Ingredients
Scale
- 2 1/4 to 2 1/2 lb organic chuck beef
- 1 medium onion
- 2 carrots
- 2 celery stalks
- 1 large parsnip
- 6 garlic cloves
- 1 tbsp tomato paste
- 2 cups beef broth
- 1 sheet puff pastry
- Kosher salt, to taste
- Black pepper, to taste
- 1 1/2 tsp paprika
- 5 tbsp all-purpose flour, separated
- Olive oil, as needed
- 2 tsp Italian herb blend
- 2 small bay leaves
- 1/2 tsp dried thyme
- 1/4 tsp ground white pepper
- 1/2 cup red apple vinegar (for cooking)
- 8 oz baby yellow potatoes, halved or quartered
- 3/4 cup petite peas, thawed
- 1 tbsp chopped fresh parsley
- 1 tsp fresh thyme leaves
- 1 egg yolk, beaten for brushing
Instructions
- Season the beef with salt and pepper. In a large pot, heat olive oil and brown the beef in batches until golden brown. Set aside.
- In the same pot, add chopped onion, carrots, celery, parsnip, and garlic; cook until softened (about 5–7 minutes). Stir in paprika and flour; let cook for another minute.
- Add tomato paste and red apple vinegar; scrape up browned bits from the pot. Gradually stir in beef broth and bring to a boil.
- Return the beef along with herbs, potatoes, and peas to the pot. Reduce heat and simmer for about 60 minutes until meat is tender.
- Preheat oven to 400°F (200°C). Pour filling into a baking dish and cover with rolled-out puff pastry. Trim excess pastry, seal edges, and brush with beaten egg yolk.
- Bake for about 30–35 minutes or until the crust is golden brown. Let cool slightly before serving.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: Approx. 1/6 of pie (250g)
- Calories: 420
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg