Name: Beef And Red Wine Pot Pie
Cuisine: International
Ingredients: 1/2 pound thick slab bacon, cut crosswise into 1/2 inch thick slices; 2/3 cup all purpose flour; 2 tablespoons Hungarian sweet paprika; 1 tablespoon coarse kosher salt; 2 teaspoons coarse grind black pepper; 4 1/2 pounds boneless beef chuck, cut into 3/4 inch cubes; 1/4 cup (or more) olive oil; 2 large onions, chopped; 3/4 cup peeled chopped carrot; 3/4 cup chopped celery; 6 cloves garlic, minced; 2 cups dry red wine (such as a Syrah or Malbec); 2 2/3 cups chicken broth; 1 cup canned crushed tomatoes; 3 bay leaves; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh sage; 1 1/2 cups peeled parsnips, cut into 3/4 inch cubes; 1 large Idaho baking potato, cut into 3/4 inch cubes; 4 package ready-made pie crust pastry sheets (such as Pillsbury) - 8 pastry sheets total; 1 large egg, beaten lightly with 1 tablespoon water

Ingredients

1/2 pound thick slab bacon, cut crosswise into 1/2 inch thick slices

2/3 cup all purpose flour

2 tablespoons Hungarian sweet paprika

1 tablespoon coarse kosher salt

2 teaspoons coarse grind black pepper

4 1/2 pounds boneless beef chuck, cut into 3/4 inch cubes

1/4 cup (or more) olive oil

2 large onions, chopped

3/4 cup peeled chopped carrot

3/4 cup chopped celery

Method

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1.
In a large skillet over medium-high heat, fry the bacon slices until they are crisp. Remove bacon with a slotted spoon and place on a paper towel lined plate to drain. Do not discard the rendered bacon drippings! While the bacon is cooking, place the flour, paprika,salt and pepper in a gallon-sized ZipLoc bag. Seal the bag and shake the dry ingredients to blend them thoroughly. Add the cubed beef to the bag; seal and shake until the beef cubes are thoroughly coated with the spice mixture. When the bacon is finished and draining, add a little olive oil to the bacon drippings in the same skillet and set over medium-high heat. Working in batches, cook the beef until browned, adding more oil to the pan as needed. As each batch is finished browning, remove it to the stoneware liner of a crock pot and set aside. When the beef is finished, add a little more oil to the same skillet. Add the chopped onions, carrots, celery and garlic to the pan, and saute lightly until the vegetables have softened a bit, about 5 minutes. When vegetables are finished cooking, add them to the beef in the crock pot. Then, add the wine, broth, tomatoes, thyme, sage and reserved fried bacon, and stir thoroughly to combine. DO AHEAD: This can all be done the night before. Refrigerate the covered crock overnight, and cook it the next day if desired. I think this actually helps develop the flavors even better! Set the crock pot on the low setting, and cook the beef mixture for 7 hours. After 7 hours, add the cubed parsnips and potatoes to the crock pot; stir thoroughly. Continue cooking on low setting for an additional 2 1/2 hours. Taste and adjust seasoning. Near the end of cooking time, start preparing the crusts. This is the (sort-of) tricky part that can be likened to filling a square hole with a round peg. If you are a pastry purist, you can make and roll out your own pie crust to fit your baking dishes to order, but I am lazy and I like to save time by using the pre-made pastry you can find in

Beef And Red Wine Pot Pie

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