1.5 lbs. Beef Roast ( I used leftover standing rib roast), cut into bite sized pieces
1 T Butter
6-8 Pearl Onions, quartered
1 1/2 tsp. Sugar
1/5 oz. Red Wine
3 Medium Red Potatoes, peeled, diced
2 Carrots, diced
2 Celery Stalks, diced
2 Garlic Cloves, minced
1/3 C Green Peas
3 T Butter
3 1/2 T Flour
1 C Beef Stock
1 C Half and Half
1 tsp. Dried Chives
1/2 tsp. Dried Parsley
1/4 tsp. Paprika
Salt, Pepper and Ancho Chili Powder to taste
1 Pie Crust
1 Egg Yolk whisked with 1 T Water
-In medium saucepan, over medium heat, melt 1 T butter. Add in onions, cook until slightly brown, add in sugar, reduce temperature to medium low, add in wine and cook until liquid is absorbed.
-In medium pot, add potatoes, carrots and celery, salt water and boil until veggies start to become tender. Drain and set aside.
-In large saucepan, melt 3T butter over medium low heat, whisk in flour. Add in beef stock, whisking well to dissolve roux. Add in half and half and seasonings.
-Add in peas, roast, garlic and cook carrots, potatoes and celery.
-Allow to simmer 5 minutes
prior to placing in 2 QT baking dish. Spoon mixture into baking dish. Top with pie crust, press edges to pan. Cut slit in top (this prevents bubbling and cracking). Brush with egg mixture, sprinkle with salt.
-Bake 450 degree for 10 minutes, reduce temperature to 375 degrees, bake an additional 20 minutes. Remove from oven and allow to rest for 10 minutes prior to serving. Enjoy!