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Beef Stew Pot Pie

Yields4 ServingsPrep Time1 hrCook Time55 minsTotal Time1 hr 55 mins

There's nothing quite like a beef stew pot pie on a cold winter day, especially when it's made with Colavita olive oil!

Beef Stew Pot Pie

For the Crust:
 5 cups all-purpose flour
 2 tsp kosher salt
 10 tbsp Colavita Extra Virgin or Pure Oil
 1 cup unsalted butter, cold
 1 cup (approx) ice water
For the Filling:
 4 lbs fat-trimmed boned beef chuck cut into 1 1/2-inch chunks
 2 cups dry red wine such as Zinfandel or Merlot
 28 oz Colavita Diced Tomatoes
 1 cup onions, chopped
 3 garlic cloves, minced
 1 ⅓ cups red wine
 1 cup fresh tomatoes, diced
 3 cups Rachael Ray All-Natural Beef Stock
 1 bay leaf
 1 bunch fresh thyme
 3 fresh rosemary
 1 ½ tbsp fresh-cracked or coarse-ground black pepper

Combine the flour and salt in a large bowl.


Add the Colavita olive oil and mix until the mixture resembles coarse meal.


Cut the butter into thin slices and toss in the flour mixture to coat.


Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold its shape.


Gather the dough into a ball and divide into two disks. Wrap the disks tightly, and refrigerate for at least an hour.


Roll each piece of dough out to 1/4” thickness, and fold into thirds. Fold into thirds again, then one more time, and refrigerate for another hour, or freeze for later use (thaw frozen dough in the refrigerator overnight).


Unwrap the dough and roll to about two inches larger than the diameter of your pie dish. We used 4” mini pie dishes, so roll to 6”. You will have 4 tops and 4 bottoms.


Slip the bottoms into the ungreased pie dishes, and prick with a fork. Place them all back into the refrigerator while you prepare the filling.


Heat a heavy bottomed pan that has a tight fitting lid over medium heat on the stove top.

To make the filling:

Add 2 tbsp Colavita olive to the pan.


Generously salt and pepper the beef, then add about 1/3 of the beef cubes to the hot pan. Do not move the beef cubes right away, but let them sear well on the first side, about 2 minutes.


Then, sear the cubes on all the other sides. Remove the beef cubes to a rack (something with air holes so that the meat doesn’t steam).


Place the onions in the pan and sauté about 3 minutes. Add the garlic and continue to sauté.


Return all of the beef to the pan, still over medium heat.


Add the red wine to the pan and let it simmer, scraping the bottom of the pan to loosen any of the bits on the bottom.


Let the wine reduced slightly, about 2 minutes.


Add the tomatoes, beef broth or stock, herbs, and stir to combine. Bring the mixture to a simmer. As soon as it simmers, place the lid on top, drop the heat as low as it can go, and let it simmer for 2 hours, or until the beef is tender.


Remove the lid, and reduce the sauce if you would like. To do this, remove the beef from the pan and stir in the freshly ground black pepper. Discard the herbs. Increase the heat to medium, and simmer for about 20 to 30 minutes, or until the sauce is quite thick.


Add the beef mixture to the four pie dishes.


Place the dough tops over the stew. Trim, seal and flute edges. Cut slits in tops for the steam to escape.


Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.


Instead of placing the lid on the pan and cooking over the stovetop, place the meat mixture in the Instant Pot and cook on high pressure for 25 minutes. Release the pressure manually.

Nutrition Facts

Servings 4