When the chill in the air creeps its way into your bones, rich, hearty dishes are the best way to warm up. This recipe takes a good chunk of an afternoon to prepare, but the flavor is worth it.
From the Garden:
2 carrots, peeled and diced
2 parsnips, peeled and diced
2 large onions, peeled and diced
1 cup frozen garden shelling peas, shelled
2 cloves garlic, peeled and minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
From the Pantry :
2 pounds local, boneless short ribs, cut into 1” cubes (ask your butcher to debone them for you)
½ cup all-purpose flour
3 tablespoons light oil
2 tablespoons tomato paste
2 cups red wine
2 bay leaves
2 cups beef stock
1 sheet refrigerated pie crust
Worcestershire sauce (optional)
Preheat your oven to 300°. Place the flour in a large zip top bag, and season it heavily with salt and pepper. Add half of the short rib cubes, seal the bag well, and shake it vigorously to coat the beef with the seasoned flour. Remove the cubes and repeat the process with the second batch. Allow the meat to sit at room temperature for a few minutes while you heat the oil in a heavy skillet or Dutch oven over medium high heat. Brown the short rib pieces, working in batches, then reserve them for later.
In the same pot, sauté the garlic, onions, carrots, and parsnips with salt and pepper. Stir in the tomato paste, red wine and dried herbs, bringing to a simmer. Cook the alcohol out of the wine for a couple minutes (until the you don’t smell the alcohol anymore), then add the short ribs and enough of the beef stock to just cover the beef. If using Worcestershire sauce, add a few dashes to the liquid. Cover the pot and transfer it to the oven to braise the short ribs, 1-2 hours. The short ribs should be tender when done.
Once the short ribs are done, remove them from the oven and turn the heat up to 400°. Transfer the short rib filling to an empty, deep pie dish, and cover with the pie crust. Trim the dough leaving about an inch hanging over the edge of the dish. Fold the edge under and use a fork to crimp the edge. Poke a few 1” slits in the dough, place the pot pie on a baking sheet, and cover with aluminum foil. Transfer the pie to the oven, and bake for 30 minutes. Remove the foil, and bake another 15-20 minutes until the crust is golden. Allow the pot pie to cool for up to 15 minutes before serving.
MAKES 4-6 SERVINGS