INGREDIENTS:
For the filling:
1½ lbs Argentine beef (ribeye or sirloin), cut into bite-sized cubes
2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
1 cup green peas
2 cloves garlic, minced
2 tablespoons all-purpose flour
1½ cups beef broth
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
For the crust:
2 sheets of pie dough (homemade or store-bought)
1 egg, beaten, for brushing
HOW TO:
1️⃣ Brown the beef:
Heat olive oil in a large skillet over medium-high heat. Add the Argentine beef cubes and sear until nicely browned. Remove and set aside.
2️⃣ Cook the vegetables:
In the same skillet, sauté the onion and carrots until softened. Add the garlic and green peas, stirring for another 2 minutes.
3️⃣ Make the gravy:
Sprinkle flour over the vegetables and stir well. Gradually pour in the beef broth, stirring until the mixture thickens. Season with thyme, salt, and pepper.
4️⃣ Bring it together:
Return the Argentine beef to the skillet and simmer for 5–10 minutes, allowing the flavors to combine. Remove from heat and let cool slightly.
5️⃣ Assemble the pie:
Preheat the oven to 400°F (200°C). Line a pie dish with one sheet of dough. Spoon in the beef filling and cover with the second sheet. Seal and crimp the edges, then cut a few small slits in the top to release steam.
6️⃣ Bake until golden:
Brush the crust with beaten egg and bake for 30–35 minutes, or until golden brown and crisp.
7️⃣ Serve and enjoy:
Let the pie rest for 10 minutes before slicing.
The Argentine Beef touch: Rich flavor, exceptional tenderness, and quality beef make this homemade pot pie something special.