Ingredients
Scale
- 2 1/4 to 2 1/2 lb organic chuck beef, cut in medium chunks
- Olive oil, as needed
- 1 medium onion, chopped
- 2 carrots, peeled and thickly sliced
- 2 celery stalks, thickly sliced
- 1 large parsnip, peeled and thickly sliced
- 6 garlic cloves, minced
- 1 1/2 tsp paprika
- 2 tsp Italian herb blend
- 2 small bay leaves
- 1/2 tsp dried thyme
- 1/4 tsp ground white pepper
- 1 tbsp tomato paste
- 1/2 cup red apple vinegar
- 2 cups beef broth
- 8 oz baby yellow potatoes, halved or quartered
- 3/4 cup petite peas, thawed
- 1 sheet puff pastry, kept frozen until use
- 1 egg yolk, beaten for brushing
Instructions
- In a large Dutch oven, heat olive oil over medium-high heat. Season beef with salt and pepper, then brown on all sides. Remove beef from the pot.
- Sauté onion, carrots, celery, parsnip, and garlic in the same pot until softened. Stir in paprika, herbs, bay leaves, thyme, white pepper, and tomato paste.
- Return beef to the pot; add flour, vinegar, and broth. Bring to a boil and simmer for about an hour until beef is tender.
- Stir in halved baby potatoes and peas; simmer for another 20 minutes.
- Preheat oven to 400°F (200°C). Transfer filling into a baking dish; roll out puff pastry to cover top.
- Brush with beaten egg yolk, cut slits for steam escape, and bake for about 30 minutes until golden.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg