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1 tablespoon unsalted butter

1 tablespoon olive oil

1 ½ pounds boneless beef chuck, cut into 2-inch pieces

1 medium-size yellow onion, coarsely chopped

2 cloves garlic, minced

2 tablespoons unbleached all-purpose flour

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 cups sliced carrots (½ inch thick)

5 small new red potatoes, cut into 6 pieces each

½ cup chopped fresh Italian parsley

1 tablespoon Dijon-style mustard

1 cup dry red wine

1 cup canned beef broth

½ cup red wine vinegar

1 teaspoon dried thyme

2 tablespoons dark brown sugar

8 ounces green beans, ends trimmed, cut in half

1 egg

1 tablespoon water

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1. Preheat oven to 350°F.

2. Heat the butter and oil in a heavy skillet over medium heat. Add the beef, a few pieces at a time, and brown on all sides. Remove to a medium-size casserole.

3. Sauté the onion and garlic in the same skillet for 2 minutes. Add to the casserole.

4. Mix the flour, salt, and pepper and sprinkle over the beef. Toss to coat the beef and onion thoroughly.

5. Add the carrots, potatoes, parsley, mustard, wine, broth, vinegar, thyme, and brown sugar to the beef and stir to combine. Heat to boiling over medium heat. Cover and place in the oven. Bake for 1 hour. Remove the cover and bake for another 30 minutes.

6. While the beef is baking, make the pie brisee.

7. Place the green beans on a heavy medium-size saucepan. Heat to boiling. Reduce heat and simmer just until tender, about 5 minutes. Drain.

8. Remove the beef stew from oven. Increase the heat to 425°F. Stir the beans into the stew; taste and adjust seasonings.

9. Mix the egg and water in a small bowl. Pour the beef stew into a clean deep 2-quart casserole or soufflé dish. Roll out the pastry and place on the top of the dish. Trim the pastry, leaving a 1-inch border. Brush the edge of the dish with egg wash and press the overhanging dough onto the dish. Crimp the pastry decoratively and brush the top with egg wash. Cut a steam vent in the center.

10. Place the dish on a baking sheet and bake on the middle rack until the crust is golden, 20 to 25 minutes. Serve immediately.

Excellent stew, I don't usually make it into a pot pie. From Silver Palate/Good Times.