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1
In a large pot heat olive oil over medium-high heat.
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2
While olive oil is heating up, sprinkle beef with flour.
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3
Add the beef to the pot in a single layer and cook until each side is browned.
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4
Take the beef out of the pot and place in a bowl.
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5
Into the same pot add potatoes, onion, carrots, celery, diced tomatoes, beef broth, Worcestershire sauce, thyme, paprika, garlic powder, black pepper and bay leaves.
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6
Bring to a boil.
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7
Lower the heat to low, add beef and wine.
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8
Mix together, cover and simmer for 2 hours or until vegetables and meat are tender.
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9
Take the beef stew off the burner and place it into a deep 9 pie pan; set aside.
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10
Note: Only fill the stew to the top of the pie pan, do not mound it.
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11
Just save the leftovers for the side or for lunch the next couple of days.
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12
Preheat oven to 400 F.
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13
Place the thawed sheet of puff pastry over the top of the pie dish.
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14
Crimp the sides, like you would a regular pie.
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15
Cut at least 4 to 6 slits in the top of the pie.
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16
Place the pie on a rimmed baking sheet that youve lined with aluminum foil.
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17
This is just in case the pie bubbles over.
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18
Plus its easier for lifting out of the oven.
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19
Bake in the oven for 25-30 until puffed and golden.
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20
Remove from oven.
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21
Let it cool before serving.
