This recipe does take a few hours to finish, but it's not hands-on the entire time. The filling is pre-baked to ensure the chuck roast pieces are super tender. A nice option here is to just cook half the beef in a skillet until browned and juicy. ^^ CLICK TO READ FULL INGREDIENTS ^^ | Beef | Beef Recipes | Beef Stew | Beef Stroganoff | Beef and Broccoli | Beef Stew Crock Pot Recipes | Beef Recipes For Dinner | Beef Recipes Easy | Beef Recipes Crockpot | Beef Recipes Steak | Beef Recipes For Dinner Main Dishes | #foodizen
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 1 onion, finely chopped Salt and pepper 4 ounces mushrooms, baby bellas also called creminis or white button if unavailable, trimmed and quartered 3 Tablespoons olive oil or avocado oil, divided 2 pounds boneless beef chuck-eye roast, trimmed and cut into 3/4-inch pieces ^^ CLICK TO READ FULL INGREDIENTS ^^
Instructions:
First step is Adjust oven rack to lower-middle position and heat oven to 350F degrees. Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 1/2 tablespoons of the oil in a Dutch oven over medium-high heat. Add half the beef and cook until well browned all over, about 7 minutes. Using slotted spoon, transfer the beef to bowl or plate with the remaining uncooked beef.
And then, Reduce heat to medium and add remaining 1 1/2 tablespoons oil to now-empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
And then, visit for full instruction : https://gooddinnermom.com/beef-pot-pie/
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