Skillet Beef Pot Pie with Portobello Mushrooms, Sherry, and Rosemary

Name: Skillet Beef Pot Pie with Portobello Mushrooms, Sherry, and Rosemary
Yield: Serves 4
Ingredients: 1 1/2 pounds, blade steaks, trimmed (see illustrations below) and cut into 1-inch pieces; , Salt and ground black pepper; 2 tablespoons, vegetable oil; 1 , medium onion, minced; 2 , medium carrots, peeled and cut crosswise 1/2 inch thick; 8 ounces, portobello mushroom caps, brushed clean, gills removed, and cut into 1/2-inch pieces; 1/4 cup, dry sherry; 3 , garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1/4 cup, unbleached all-purpose flour; 1 tablespoon, tomato paste; 1/3 cup, dry red wine; 2 1/2 cups, low-sodium beef broth; 1 teaspoons, minced fresh rosemary; 1 cup, frozen peas; 1 recipe, Skillet Pot Pie Crust (related), frozen for at least 30 minutes

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Main Courses

Beef

SERVES4

WHY THIS RECIPE WORKS

We chose tender blade steak—an underutilized, reasonably priced cut used for beef teriyaki and kebabs—for our beef pot pie recipe. Cubed, browned, and simmered beneath a crust, the result was tender and flavorful (and nearly identical in fl...

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