Beef Tenderloin and Vegetable Pot Pies Recipe | Epicurious.com
"Brian Preinfalk of Show Low, Arizona, says there’s nothing he’d rather eat on a cold winter day than one of the beef pot pies at Creasey’s Restaurant in the nearby ski resort town of Pinetop...."
INGREDIENTS
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1 tablespoon olive oil
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3 1/2 pounds beef back ribs or short ribs
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7 1/4 cups beef stock or canned beef broth
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6 tablespoons tomato paste
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2 bay leaves
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2 cups chopped carrots (about 2 medium)
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1 cup chopped onion
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2 cups chopped zucchini (about 2 medium)
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2 cups coarsely chopped mushrooms (about 6 ounces)
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1 cup chopped tomatoes (about 2 medium)
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3 tablespoons all purpose flour
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3 tablespoons butter, room temperature
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1 1/2 pounds beef tenderloin steaks, trimmed, cut into 1/2-inch pieces
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1 17 1/4-ounce package frozen puff pastry (2 sheets), thawed
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1 large egg, beaten (for glaze)
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