Ingredients:

  • 1.5 lbs Beef chuck, diced into ½ inch cubes
  • 2 tbsp Vegetable oil
  • 1 cup Yellow onion, finely diced
  • 2 medium Carrots, diced small
  • 3 cloves Garlic, minced
  • 2 tbsp All-purpose flour
  • 2 cups Beef bone broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dried thyme
  • Salt and black pepper to taste
  • 2 cups All-purpose flour
  • ½ cup Unsalted butter, chilled and cubed
  • ½ tsp Salt
  • 6 tbsp Ice water
  • 1 large Egg, beaten

Instructions:

  1. In a large bowl, whisk 2 cups of all purpose flour and 1/2 tsp salt.
  2. Add chilled butter cubes to the flour. Use a pastry cutter or forks to blend until the mixture looks like coarse crumbs with pea sized lumps remaining.
  3. Stir in ice water, one tablespoon at a time, until the dough just holds together.
  4. Form the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes. Wait until the dough feels cold and firm before rolling.
  5. Heat vegetable oil in a 10 inch cast iron skillet over high heat. Sear the beef cubes in batches until they are deeply browned and caramelized. Remove the beef and set it aside.
  6. Lower the heat to medium. Sauté the 1 cup yellow onion, finely diced and 2 medium carrots, diced small for 5 minutes until softened. Stir in the 3 cloves minced garlic and cook for 1 minute until fragrant.
  7. Stir in 2 tbsp of flour and dried thyme. Cook for 2 minutes until the raw flour smell disappears.
  8. Pour in the 2 cups beef bone broth and 1 tbsp Worcestershire sauce. Stir well, then return the seared beef to the pan. Simmer on low for 15 minutes until the sauce thickens into a velvety gravy.
  9. Pour the filling into a baking dish or keep it in the oven safe skillet. Roll out the chilled pastry to cover the top.
  10. Brush the top with the beaten egg. Bake at 375°F (190°C) for 60-65 minutes until the crust is golden brown and crackling.
  11. Let the pie rest for 10-15 minutes after baking to allow the gravy to set.