Vegetable Beef Pot Pie

• 1 1/2 pounds boneless chuck cut into 1 inch cubes
• 6 tablespoons butter
• 10 1/2 ounces beef broth condensed, reconstituted
• 1 1/2 cups carrot thin, strips, cut 1 inch long
• 1 cup potatoes diced, peeled
• 1 cup pearl onions
• 1 cup celery diagonally cut
• 2 cloves garlic minced
• 2 tablespoons light corn syrup
• 2 tablespoons dry red wine
• 2 1/2 teaspoons beef bouillon granules instant
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 10 ounces frozen peas thawed, drained
• 6 tablespoons flour
• 8 ounces crescent dinner rolls

1. Heat oven to 350 degrees. In oven proof Dutch oven, brown meat in butter. Reserve 1/2 cup beef broth. Add remaining broth, carrots, potatoes, onions, celery, garlic, corn syrup, red wine, beef bouillon, salt and pepper to browned meat. Bring to a boil; reduce heat. Cover and simmer for 20 minutes; add peas and continue cooking 5 minutes or until vegetables are tender. In small bowl, combine flour and reserved beef broth. Add to meat mixture; cook and stir constantly until thickened. Remove from heat and pour in
2. Unroll dough into 2 long rectangles. On waxed paper, overlap long sides 1/2 inch; firmly press edges and perforations to seal. Press or roll to form 13 x 9 inch rectangle. Using canape cutter, cut small designs in dough. Reserve cut out pieces to place on rust. Place dough over meat mixture in pan; remove waxed paper. Decorate with cut out designs. If desired, brush with beaten egg. Bake at 350 degrees for 20 to 30 minutes or until golden brown.

boneless chuck, butter, beef broth condensed, carrot thin, potatoes, pearl onions, celery, garlic, light corn syrup, red wine, beef bouillon granules, salt, pepper, peas, flour, rolls

Taken from www.yummly.com/recipe/Vegetable-Beef-Pot-Pie-1675558 (may not work)