Ingredients

• 2 pounds net, boneless beef chuck-eye roast, trimmed and cut into ¾ inch pieces –  Sirloin steak (less fat trimming needed) may be substituted
• Salt and pepper
• 3 Tablespoons olive oil, divided – 1 1/2 and 1 1/2 (olive oil made for sauteing)
• 1 small onion, finely chopped
• 3 carrots, peeled and cut into ½ inch pieces, 1/4 inch thick
• 1 potato, peeled and cut into 1/4″ cubes
• 2 Tablespoons tomato paste
• 4 garlic cloves, minced
• ½ cup dry red wine
• 3 Tablespoons all-purpose flour
• 2 cups beef broth (If using a 15 oz can, add water to reach 2 cups)
• 1 Tablespoon regular soy sauce
• 1 Tablespoon Worcestershire sauce
• 1 bay leaf
• 2 cups frozen peas, thawed
• 3/4 teaspoon dried thyme
• 1 large egg, lightly beaten
• Pie crust

Instructions

• Prep all ingredients through the Bay Leaf before you start cooking the meat
• Remove an oven rack to make room for big Dutch Oven, and heat oven to 350F degrees.
•  Pat beef cubes dry with a paper towel and season with salt and pepper.
• Heat 1 ½ Tablespoons of oil in the big Dutch oven over medium-high heat, (Front left eye on 6). Add half the beef and cook until well browned all over, about 7 minutes. Using slotted spoon, transfer the beef to bowl with the remaining uncooked beef.

Note:  You will not cook the remaining beef before adding it to the other ingredients.

• Add remaining 1 ½ Tablespoons oil to now-empty pot. Add  onion, potato and carrots and cook until vegetables are lightly browned, about 7 minutes, stirring often and scraping up any browned bits.
• Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.

• Stir in wine and cook until nearly evaporated, about 2 minutes.
• Stir in flour until the vegetables are well coated and cook and stir for 1 minute.
• Add beef broth, soy sauce, Worcestershire, and bay leaf, stirring until combined. Scrape any bits that have stuck to bottom of pan to incorporate into liquids.
• Add all of the beef, (raise eye to 8) and bring to a simmer. Cover and transfer to oven.
• Cook until beef is tender, about 1 hour and 15 minutes.
• While pie filling is baking, prepare pie crust. Mold it into one flat round disk, do not split as it says in instructions.  Wrap in plastic. If it will be more than 20 minutes before rolling the dough, put it in the refrigerator. Measure out the thyme, prep the egg and thaw the peas.
• Remove filling from oven
•  Increase oven temperature to 400F degrees
• Discard the bay leaf and stir in the thyme and the peas.
• Spoon meat mixture into the serving dish.

• Roll out the pie crust until it is 2-3 inches bigger around than the rim of the serving dish.
• Brush the rim and interior lip of the pie dish with egg (this will prevent the pie crust from sticking to the dish and cracking or breaking). Top the filling with pie dough so dough overhangs edges of serving dish. Gently push pie crust down all around, onto top of the filling.  Crimp overhanging pie crust down on rim of serving dish. Cut off excess pie crust.
• Using a paring knife, cut a ½-inch hole in center of pie. Cut six ½-inch slits around the hole, halfway between center and edge of pie. Brush dough with remaining egg.  Transfer dish to rimmed baking sheet lined with foil and bake until crust is golden brown, about 20 minutes.
• Transfer pie to cooling rack and let cool for 15 minutes. Serve.