Beef Pot Pie

3 lb boneless beef chuck-eye roast or chuck shoulder roast
2 t salt
1 t pepper
4 T olive oil
8 oz baby bellas, washed and chopped
1 large onion, finely chopped
3 large carrots, peeled and chopped
2 T tomato paste
4 large cloves garlic, minced
1 C dry red wine
30 g AP flour
2 C beef broth
1 T soy sauce
1 T Worcestershire sauce
1 bay leaf
1 T chopped fresh thyme
1 C frozen peas

Make a full batch of pie crust dough.
Preheat oven to 275.
Trim fat off beef and cut into 3/4 inch cubes.
Season with salt and pepper.
Heat 2 T olive oil in Dutch oven over medium high heat.
Sear beef to stick to the sides of the pot, browning on all sides.
Set seared beef aside.
Add 2 T oil and cook baby bellas, onion, and carrots until wilted.
Add tomato paste and garlic and stir well.
Add 1/2 C wine and cook until thick.
Stir in flour.
Add 1/2 C wine, broth, soy sauce, Worcestershire sauce, and bay leaf.
Add beef and bring to a simmer, scraping sides well.
Cover pot and place in oven for 3 hours.
Check to see if beef is tender.
If not, continue braising for up to 2 more hours.
Once mixture has started to cool, discard bay leaf.
Add 2 t thyme and frozen peas.
Blind bake single crust as directed.
After egg wash, place pie bird in the center of bottom crust.
Spoon beef filling around bird.
Roll out top crust with remaining 1 t thyme.
Cut large X in the middle.
Place X over pie bird and shape double crust as directed.
Egg wash and bake at 425 for 25 mins.
Reduce heat to 375 and bake an additional 25 mins.
Cool at least 4 hours before serving.

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