Beef Pot Pies

• 6 tbsp butter
• 2 None onions, sliced
• 1 clove garlic, minced
• 2 1/4 lb beef stew meat, cut into 1 inch pieces
• 1/4 cup all-purpose flour, seasoned
• 7 oz button mushrooms, halved
• 7 oz pancetta, chopped
• 2 cups beef stock
• 2 cups red wine
• 3 sprigs fresh oregano leaves
• 2 tbsp Worcestershire sauce
• 2 sheets frozen pie dough, thawed and quartered
• 2 sheets frozen puff pastry, thawed
• 1 None egg, beaten

1. Melt 3 tbsp butter in a Dutch oven over medium heat, saute onion and garlic for 4-5 mins, until tender. Set aside. Toss steak in flour to coat, shaking off excess. Heat remaining butter and brown beef, in batches, for 3-4 mins. Return onion mixture to pan along with mushrooms and pancetta. Cook for 3-5 mins, until lightly browned. Add stock, red wine, oregano and Worcestershire sauce. Bring to a boil, reduce heat and simmer gently, stirring occasionally, for 40-45 mins, until meat is tender and sauce has thickened. Cool slightly.
2. Meanwhile, preheat oven to 375u0b0F. Lightly grease 8 - 8 oz pie dishes then line each with pie dough. Distribute filling between dishes then cut 8 - 5 1/2 inch discs from puff pastry and cover filling. Crimp and seal edges. Cut a small steam vent in each top then brush with egg. Arrange on a baking sheet and bake for 25-30 mins, until crisp and golden.

butter, onions, clove garlic, beef stew meat, allpurpose flour, button mushrooms, pancetta, beef stock, red wine, oregano, worcestershire sauce, pastry, egg

Taken from recipes-plus.com/api/v2.0/recipes/23698 (may not work)