Beef Pot Pie With Polenta Crust Recipe

Ingredients for Beef Pot Pie With Polenta Crust

• Lean Beef Chuck
• Salt And Pepper
• 1 cup all-purpose flour, for crust
• Olive Oil
• Onion
• Water
• 1 bay leaf
• Boiling Potatoes
• 2 large carrots, peeled and chopped
• Fresh Peas
• Yellow Cornmeal
• 1 tsp baking powder
• 1/2 tsp salt, for crust
• Unsalted Butter
• Egg
• 1 large egg yolk
• 1-2 tbsp ice water

How to Make Beef Pot Pie With Polenta Crust

1. Pat the 1.5 lbs beef stew cubes dry with paper towels. Season generously with 1 tsp salt and 1/2 tsp black pepper.
2. Dredge the beef cubes in 1/2 cup all-purpose flour, shaking off any excess.
3. Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over high heat. Brown the beef cubes in batches, ensuring even browning on all sides. Set aside on a plate.
4. Add 1 large chopped onion to the pot and sauté for 5 minutes until softened but not browned.
5. Pour in 2 cups beef broth, scraping up any browned bits from the bottom of the pot. Bring to a boil.
6. Return the beef cubes and 1 bay leaf to the pot. Reduce heat to low, partially cover, and simmer for 1 hour.
7. Add 2 large peeled and cubed potatoes, 2 large peeled and chopped carrots, and 1 cup frozen peas. Partially cover and simmer for another 20-30 minutes, or until vegetables are tender.
8. While the stew simmers, check occasionally and add a little more water if the liquid reduces too much.
9. Once the stew is tender, remove from heat and let cool uncovered to room temperature.
10. **Prepare the crust:** In a food processor, combine 1 cup all-purpose flour, 1/2 cup polenta, 1 tsp baking powder, and 1/2 tsp salt. Pulse to combine.
11. Add 1/2 cup (1 stick) cold unsalted butter, cut into cubes. Pulse in short bursts until the mixture resembles coarse crumbs.
12. Add 1 large whole egg, 1 large egg yolk, and 1-2 tbsp ice water. Pulse until the dough just comes together. Do not over-process.
13. Turn the dough out onto a lightly floured surface and form into a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
14. Preheat oven to 350°F (175°C). Roll out the chilled dough to fit your pot or baking dish.
15. Carefully place the dough over the cooled stew mixture.
16. Bake for 30-40 minutes, or until the crust is golden brown and the stew is bubbling.