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Make-Ahead Beef and Mushroom Pot Pies
Ingredients
  • subheading: SCALE:
  • Olive oil
  • 2 ½ ounces pancetta, diced
  • 1 head garlic, minced
  • 1 large onion, diced
  • 3 pounds beef stew cut into ¾” pieces
  • Kosher salt and fresh ground pepper
  • ¼ cup all-purpose flour plus more for rolling out the dough
  • 2 cups red wine
  • 1 11-ounce bottle Guinness Stout
  • 4 cups beef broth
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 3 bay leaves
  • 3 T tomato paste
  • 2 T Worcestershire sauce
  • 1 pound red potatoes, diced but not peeled
  • ½ pound carrots, peeled and sliced
  • ½ pound mushrooms,  sliced
  • 1 14-ounce bag frozen pearl onions
  • 1 14-ounce bag frozen peas
  • 2 sheets puff pastry (I use Pepperidge Farms puff pastry)
  • ½ cup grated parmesan cheese
Steps
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