Ingredients:
- 1 lb beef stew meat, cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1 cup beef broth
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet refrigerated pie crust
Instructions:
Preheat oven to 375F 190C
In a large skillet, heat olive oil over medium-high heat
Add beef cubes and cook until browned on all sides
Remove beef from skillet and set aside
In the same skillet, add onions and garlic
Cook until onions are translucent
Add carrots and celery to the skillet
Cook until vegetables begin to soften
Sprinkle flour over vegetables and stir to coat
Slowly pour in beef broth, stirring constantly to prevent lumps from forming
Add thyme, salt, and pepper
Bring mixture to a simmer and cook until thickened
Stir in peas and cooked beef cubes
Remove skillet from heat
Transfer beef mixture to a greased pie dish
Unroll pie crust and place over the beef mixture, trimming any excess crust
Cut a few slits in the crust to allow steam to escape
Bake in preheated oven for 25-30 minutes, or until crust is golden brown
Let pot pie cool for a few minutes before serving
Enjoy!
