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Ingredients
  • 2 ½ pounds boneless beef chuck eye roast, trimmed and cut into ¾ inch cubes
  • salt
  • black pepper
  • 3 to 4 tablespoons vegetable oil
  • 4 ounces cremini mushrooms, trimmed and quartered
  • 1 onion chopped
  • 2 carrots peeled and cut into ½-inch pieces
  • 2 tablespoons tomato paste
  • 1 tablespoon garlic minced
  • ½ cup red wine
  • 3 tablespoons all-purpose flour
  • 1 ½ cups beef broth
  • 1 heaping tablespoon beef flavor Better Than Bouillon, dissolve in ¼ cup boiling water
  • 1 tablespoon soy sauce
  •  
  • 1 tablespoon Worcestershire
  • ½ teaspoon sugar
  • 1 bay leaf
  • 1 cup frozen petite peas
  • 2 teaspoons fresh thyme, chopped
  • 1 large egg
  • 1 9 inch store-bought flat crust
Steps
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