Beef Pot Pie

Ingredients

• 1.5 lbs beef chuck, cut into small cubes
• Salt and pepper to taste
• 2 tbsp vegetable oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2.5 cups beef broth
• 1 cup frozen peas
• 1 tbsp Worcestershire sauce
• 2 refrigerated pie crusts
• 1 egg, beaten

Instructions

1. 1Preheat the oven to 400°F.
2. 2Season the beef cubes with salt and pepper.
3. 3Heat the oil in a large skillet over medium-high heat and brown the beef in batches, about 5-6 minutes, then set aside.
4. 4Add the onion, carrots, and celery and cook for 6-7 minutes until softened, then add the garlic and cook 30 seconds more.
5. 5Sprinkle in the flour and stir to coat, cooking for 1 minute, then slowly whisk in the beef broth.
6. 6Return the beef to the pan, add the Worcestershire sauce, and simmer for 10 minutes until thickened; stir in the peas and season with salt and pepper.
7. 7Line a pie dish with one crust, pour in the filling, and top with the second crust, crimping the edges and cutting a few slits for steam.
8. 8Brush the top crust with the beaten egg and bake for 30-35 minutes until golden brown and bubbling.

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