Add a salad and a bottle of wine and you have a meal.
Preheat oven to 350° F
Brown:
| 1 1/2 | pounds boneless beef chuck cut into 2-inch pieces |
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| 1 | medium onion, coarsely chopped |
| 2 | cloves garlic, minced |
Transfer to a covered oven-safe casserole and mix in:
| 2 | tablespoons flour |
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| 1 | teaspoon salt |
| 1 | teaspoon freshly ground pepper |
Add to the beef:
| 2 | cups sliced carrots (1/2 inch thick) |
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| 5 | small new red potatoes, cut in 8 pieces each |
| 1 | tablespoon Dijon mustard |
| 1 | cup red wine |
| 1/2 | cup chopped fresh parsley |
| 1 | cup beef broth |
| 1/2 | cup red wine vinegar |
| 1 | teaspoon dried thyme |
| 2 | tablespoons brown sugar |
While filling is cooking make Pâte Brisée and put in refrigerator till needed.
Boil in a medium size sauce pan of water:
| 8 | onces green beans (ends trimmed, cut in half) |
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Remove Stew from oven. Increase temperature to 425° F. Add beans to the stew. Taste and adjust seasonings.
Mix:
| 1 | egg |
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| 2 | teasoons water |
Put the beef in a deep 2-quart casserole or souffle dish. Roll out the Pâte Brisée and place on top of the pie, trim, and crimp the edge. Cut vent holes. Brush with the egg wash.
Place the dish on a baking sheet and bake at 425° F till golden brown (about 20 to 25 minutes).