What feels like home to you? Maybe it’s having all your loved ones in one place; maybe it’s relaxing in your garden with an adventurous novel in hand; or maybe it’s traveling the world and experiencing new things. Whatever it is, we can all agree that a warm, hearty dish adds a cherry on top of any cozy experience. Homestyle Beef Bake is the coziest of cozy and can truly add to the satisfaction you’re longing for. Crack open the buttery pie crust for a taste of savory goodness that’s loaded with all your favorite veggies and some juicy, tender beef. It’s so filling, so tasty, and so good for the soul. Homestyle Beef Bake rolls out the welcome mat to a snuggly and satisfying comfort food! Go ahead, dig in!
Ingredients
- 4 tablespoons olive oil, divided
- 2 pounds beef sirloin, cut into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 5 cups plus 1/2 cup beef broth, divided
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 1 (8-ounce) package fresh baby portobello mushrooms, quartered
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 3 bay leaves
- 1 cup frozen peas
- 1 cup frozen corn kernels
- 1/4 cup cold water
- 3 1/2 tablespoons cornstarch
- flour, to taste, for dusting a work surface
- 1 (14.1-ounce) package refrigerated pie crusts
Directions
Step 1 –Heat 1 tablespoon of the olive oil in a 3 3/4-quart braising pan over medium-high heat.
Step 2 –Sprinkle the beef with the salt and the pepper.
Step 3 –Add 1/3 of the beef to the oil and cook until it is browned on all sides, about 5-6 minutes.
Step 4 –Transfer the cooked beef to a resting plate.
Step 5 –Heat 2 tablespoons of the olive oil in the pan and repeat the cooking process with the remaining beef.
Step 6 –Heat the remaining olive oil in the pan over medium-high heat.
Step 7 –Add the onion to the oil and cook, stirring occasionally, for 5 minutes.
Step 8 –Add the garlic to the onion and cook for 1 minute.
Step 9 –Stir the tomato paste into the onion mixture and cook for 1 minute.
Step 10 –Stir the wine into the onion mixture and bring to a boil.
Step 11 –Reduce the heat and simmer the onion mixture until the liquid reduces by half, about 8 minutes.
Step 12 –Add 5 cups of the broth, the potatoes, the mushrooms, the carrot, the celery, the thyme, the rosemary, the bay leaves, and the beef to the onion mixture and bring to a boil.
Step 13 –Reduce the heat and simmer the onion mixture, uncovered, until the beef is tender, about 2 hours.
Step 14 –Remove and discard the thyme, the rosemary, and the bay leaves.
Step 15 –Stir the remaining broth into the beef mixture, if needed, so that the liquid is just covering the meat and the vegetables.
Step 16 –Add the peas and the corn to the beef mixture and stir to combine.
Step 17 –In a small bowl, add the cold water and the cornstarch and whisk together until the cornstarch dissolves.
Step 18 –Add the cornstarch mixture to the beef mixture and stir to combine.
Step 19 –Simmer the beef mixture until it thickens, about 5 minutes.
Step 20 –Transfer the beef mixture away from the heat.
Step 21 –Preheat the oven to 400 degrees F.
Step 22 –Using the flour, lightly dust a level work surface.
Step 23 –Unroll the pie crusts and stack them on top of each other.
Step 24 –Roll the dough into the same shape as the pan.
Step 25 –Place the pie crust on top of the beef mixture and crimp the edges. Cut 3-inch slits across the top of the crust.
Step 26 –Bake the beef bake until the crust is golden-brown and the filling is bubbly, about 25-30 minutes.
Step 27 –Allow the beef bake to stand for 10 minutes before serving.
Step 28 –Serve.
