Ingredients
1 lb. beef stew meat, cut into 1" cubes
kosher salt
Freshly ground black pepper
1 tbsp. plus 1 tsp. extra-virgin olive oil, divided
2 cloves garlic, 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 fresh parsley
1 package store-bought puff pastry, thawed in refrigerator overnight
1 egg, beaten with 1 tbsp. water
Preparation
Step 1Preheat oven to 425°. Heat an 11" cast-iron skillet over medium-high heat. Rinse and dry beef thoroughly, then season with salt and pepper. Add 1 tablespoon oil to pan, then add meat in 2 batches. Cook meat for 1 minute on each side, then transfer to a plate to rest.Step 2Reduce heat to medium; add remaining 1 teaspoon oil, garlic and onion and cook for 1 minute while scraping bottom of pan with wooden spoon. Add carrots, celery and thyme; season with salt and pepper and 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. Step 3Flour 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. Step 4Place skillet on a rimmed baking sheet and bake until pastry is golden brown, 20 minutes. Serve immediately.
