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Ingredients

For the vegetables:

• 2 medium purpletop turnips, peeled, cut in irregular 3/4-inch chunks 1/2 cup frozen green peas
• Chopped parsley, for garnish
• 2 carrots cut in irregular 3/4-inch chunks

For the stew:

• 3 pounds lean stewing beef (rump, chuck roast, sirloin tip, top or bottom round)
• 4 ounces lean bacon
• 2 medium carrots, minced
• 1 onion, minced
• 1 stalk celery, minced
• 6 tablespoons clarified butter
• 6 tablespoons flour
• Pinch cayenne
• 3 cups red wine (chianti or burgundy are good choices)
• 6 cups low salt beef bouillon (or other brown stock) (don't use bouillon made from cubes)
• 3 tablespoons tomato paste
• 2 garlic cloves, minced
• Herbs tied in cheesecloth: 3 to 4 parsley sprigs, 2 bay leaves, 2 teaspoons thyme

Equipment:

• Heavy fireproof casserole (10 inches across by 3 inches deep) or deep heavy soup pot
• 6 straight sided 4 1/2 inches round (or 1 (9 or 10-inch) tart pans with removable rings
• Food processor with steel blade.

Description

Food Network Invites You To Try This Beef Pot Pie Recipe.

Food Network