Beef Pot Pie With Polenta Crust

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This like a great beef stew with a polenta pie crust over the top.

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Steps

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Pat the cubes of beef dry with a paper towel and sprinkle all sides with salt and pepper.

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Dip them into flour to coat , remove excess flour.

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In a heavy four quart casserole , heat the oil over high heat and brown the beef in the oil , turning them them evenly brown , transfer meat to plate.

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In the same pan , add onions and saute 5 minutes until soft but not brown.

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Pour in water or stock and bring to a boil over high heat while scraping the browned particles clinging to the sides and bottom of the pan.

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Add beef cubes and bay leaf , reduce heat , simmer partially covered for 1 hour: then add potatoes , carrots and peas.

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Partially cover the pan again and simmer 20 to 30 minutes longer , or until vegetables are tender.

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As beef and vegetables simmer , check the pan from time to time.

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If liquid seems to be cooking away , reduce heat and add a little more water.

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When all is tender , remove from heat and let cool uncovered to room temperature.

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For crust: in a food processor with fi.

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Ingredients

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lean beef chuck, salt and pepper, flour, olive oil, onion, water, bay leaf, boiling potatoes, carrots, fresh peas, yellow cornmeal, baking powder, salt, unsalted butter, egg, egg yolk, ice water