Beef and Mushroom Pot Pie
Recipe from Taste of the South

Beef and Mushroom Pot Pie

by 4  people

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Servings: 4
Prep Time: 25 mins
Total Time: 2 hrs 5 mins
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  • 12   ounces 
    fresh or frozen green beans
  • 1/4  cup 
    all-purpose flour
  • 1   teaspoon 
    garlic powder
  • 1   teaspoon 
    seasoned salt
  • 1/2  teaspoon 
    ground black pepper
  • 1   pound 
    stewing beef
  • 3   tablespoons 
    vegetable oil, divided
  • 1   cup 
    coarsely chopped yellow onion (approximately 1/2 medium onion)
  • 2   
    stalks celery, chopped
  • 1   cup 
    julienned carrots
  • 1/2  cup 
    red wine
  • 1  10 3/4 ounce can 
    beefy mushroom soup
  • 1  8  ounce can 
    diced tomatoes with sauce, drained
  • 1  8  ounce package 
    fresh mushrooms, sliced
  • 1   teaspoon 
    Italian seasoning
  • 1   
    sheet frozen puff pastry, thawed
  • 1   
    egg, lightly beaten
  • 1   teaspoon 
  • 1/4  cup 
    shredded Parmesan cheese
In a microwave-proof dish, microwave green beans on HIGH for 2 minutes until just barely tender. Set aside.
Combine flour, garlic powder, seasoned salt, and black pepper. Toss with beef to coat.
In a large Dutch oven, heat 2 tablespoons vegetable oil over medium heat. Add beef; cook and stir for approximately 5 minutes until beef is browned. Remove beef from pan and set aside.
Add remaining 1 tablespoon oil to Dutch oven. Saute onion, celery, and carrots in oil until tender. Add red wine, scraping up caramelized bits from bottom of pan.
Add beefy mushroom soup and tomatoes. Return beef to pan. Cover with lid, reduce heat, and simmer for 1 hour. Add mushrooms, green beans, and Italian seasoning, and continue to simmer for 15 minutes.
Preheat oven to 350 degrees F.
While beef mixture is simmering, roll out puff pastry on a floured surface. Cut out 4 circles, slightly smaller than the diameter of the baking dishes you plan to use. Place on a lightly greased baking sheet and brush with beaten egg. Bake for approximately 7 to 10 minutes until pastry is puffed, but not brown.
Divide beef mixture among 4 (2-cup) baking dishes. Top with puff-pastry rounds and sprinkle with Parmesan cheese. Bake for approximately 10 minutes until beef mixture is hot and bubbly and pastry is golden brown.
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