Lunch: Beef Pot Pie

Recipe by Judy Kim This bubbly pot pie tastes like beef bourguignon and cooks in a fraction of the time.

Ingredients

1 lb. beef stew meat, cut into 1" cubes
kosher salt
Freshly ground black pepper
extra-virgin olive oil
2 garlic cloves, minced
1 large onion, chopped
1 1/2 c. chopped carrots
1 1/2 c. chopped celery
1 tsp. dry thyme
1/4 c. all-purpose flour, plus more for rolling pie dough
1 c. dry red wine
1/2 c. whole milk
1 1/2 c. low-sodium beef broth
1/4 c. chopped parsley
1 package store-bought puff pastry, thawed in refrigerator overnight
1 egg, beaten with 1 tbsp water

Instructions

Preheat oven to 425 degrees F. Heat 11-inch cast iron skillet over medium-high heat. Rinse and dry beef thoroughly, season with salt and pepper. Add 1 tablespoon olive oil to pan, then add meat in 2 batches. Cook meat for 1 minute on each side, then transfer to a plate to rest.
Reduce heat to medium; add 1 teaspoon olive oil, garlic, and onion, cook for 1 minute while scraping bottom of pan with wooden spoon. Add carrots, celery, and thyme; season with salt and pepper; cook about 5 minutes. Sprinkle flour evenly over vegetables; cook and stir for 1 minute. Add red wine, milk, and broth and bring to a boil. Add back the meat with juices and parsley.
Flour countertop and roll out puff pastry to a 12"-x-12" square. Trim pie crust into a circle. Fold in half, then in half again to easily transfer to skillet. Place pastry over filling and loosely tuck it in around the skillet edges. Cut several slits in the pastry and brush lightly all over with egg wash. Place skillet on a rimmed baking sheet.
Bake until pastry is golden brown, 20 minutes. Serve immediately.