*FULL INSTRUCTIONS*

Here’s the full set of detailed instructions—ideal if it’s your first time making this recipe or if you’d like extra guidance along the way-

Preheat and Prepare Beef

• Adjust oven rack to the lower-middle position and heat oven to 350°F.
  2 pounds boneless beef chuck-eye roast, trimmed and cut into ¾ inch pieces, Salt and pepper, 3 Tablespoons olive oil or avocado oil,
• Pat beef cubes dry with paper towels and season generously with salt and pepper.
• Heat 1 ½ tablespoons oil in a Dutch oven over medium-high heat.
• Add half of the beef and cook until well browned on all sides, about 7 minutes.
• Transfer browned beef to a bowl or plate. Add the remaining uncooked beef to the same bowl (it will cook later in the oven).

Cook Vegetables

• Reduce heat to medium. Add the remaining 1 ½ tablespoons oil to the pot.
  4 ounces mushrooms,, 1 onion,, 3 carrots,, 2 Tablespoons tomato paste, 4 garlic cloves,
• Stir in mushrooms, onion, and carrots. Cook until lightly browned, about 5 minutes, scraping up any browned bits.
• Add tomato paste and garlic; cook until fragrant, about 30 seconds.

Build Sauce

• Stir in wine (or water) and cook until mostly evaporated, about 2 minutes.
  ½ cup dry red wine,, 3 Tablespoons all-purpose flour, 2 cups beef broth, 1 Tablespoon soy sauce, 1 Tablespoon Worcestershire sauce, 1 bay leaf
• Sprinkle flour over the vegetables and stir for 1 minute.
• Slowly add broth, soy sauce, Worcestershire, and bay leaf, scraping the bottom of the pot to release flavor.
• Return all beef (browned and raw) to the pot. Bring to a simmer, cover, and transfer to the oven.
• Bake until beef is tender, about 1 hour 15 minutes.

Check Tenderness and Adjust

• Test a piece of beef. If still chewy, stir in ¼ cup water and return to oven for 20–30 minutes.
  1 cup frozen peas, 1 ½ teaspoons chopped fresh thyme,
• Once tender, remove from oven and increase oven temperature to 400°F.
• If filling looks dry, transfer meat to a bowl. Add ¼–½ cup water to the pot and scrape up the browned bits to create a rich sauce. Stir this back into the meat mixture.
• Discard bay leaf. Stir in thyme and peas. Taste and season with more salt and pepper as needed.

Assemble Pie

• Spray a 9-inch deep-dish pie plate with cooking spray. Add beef filling.
  1 large egg,, 1 9-inch store-bought pie dough round or your own made-from-scratch pie crust
• Brush the rim of the dish with beaten egg. Place pie dough over the top so it slightly overhangs the edges. Fold the excess dough inward and crimp edges with your fingers.

Finish Crust

• Cut a ½-inch hole in the center of the crust. Cut six small slits around it to vent steam.
• Brush the crust with remaining egg and sprinkle lightly with salt, pepper, and thyme.
• Place pie on a rimmed baking sheet and bake until golden brown, 20–30 minutes.

Cool and Serve

• Let pie cool on a rack for 15 minutes before serving.

*QUICK LOOK INSTRUCTIONS*

Here’s a quick-scan version of the instructions—perfect if you’ve made this recipe before or just want an overview before diving in-

• 1. Preheat oven to 350°F. Brown half the beef; set aside with raw beef.

  2. Cook mushrooms, onion, carrots in oil. Add tomato paste & garlic.

  3. Add wine; reduce. Stir in flour, then broth, soy, Worcestershire, bay leaf.

  4. Return beef, simmer, cover, bake 1 hr 15 min (until tender).

  5. Stir in thyme & peas; season. Raise oven to 400°F.

  6. Transfer filling to pie dish; top with dough, crimp, vent, brush with egg.

  7. Bake 20–30 min until golden. Cool 15 min before serving.