Beef Pot Pie

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BEEF POT PIE Prep Time: 1 Hour Cook Time: 1 Hour Ready In: 2 Hours Makes 4 servings Ingredients: 2 lbs. extra lean stew beef, cubed 1 (17.5 ounce) package frozen puff pastry, thawed 4 tablespoons olive oil 1 cup chopped onion 1 teaspoon minced garlic 1 cup dried porcini mushrooms 1 cup chopped carrots 1/2 cup chopped celery 1 potato, diced 1 bay leaf 1 teaspoon dried oregano 1 cup dry Marcela wine 2 tablespoons chopped fresh parsley 1 egg white Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat. 3. Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes. 4. Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites. 5. Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour. - - IMPORTANT FOOD SAFETY REMINDER - - All cooking temperatures and times indicated above are suggestions only. Cooking temperatures and times and may vary for your oven, broiler stove top or grill. Please use an appropriate meat thermometer for accuracy.

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