INGREDIENTS
1
boneless beef chuck-eye roast, trimmed and cut into 3/4-inch pieces, boneless
1
Bay leaf
3
Carrots
4
Garlic cloves
4 oz
Mushrooms
1
Onion
1 cup
Peas, frozen
1 1/2 tsp
Thyme, fresh
1
Egg, large
2 cups
Beef broth
2 tbsp
Tomato paste
1 tbsp
Soy sauce
1 tbsp
Worcestershire sauce
3 tbsp
All-purpose flour
3 tbsp
Olive oil or avocado oil
1
Salt and pepper
1
9-inch store-bought pie dough round or your own made-from-scratch pie crust, store-bought
1/2 cup
Red wine, dry