Rustic Stracotto Pot Pie

This flavorful beef pot pie highlights the dual magic of our estate Extra Virgin Olive Oils. Our Arbequina EVOO adds nutty, herbaceous notes to the slow-cooked beef and tomato filling, while the Family Reserve Picual creates a flaky, savory crust with fruity, peppery flavor. Perfect for cozy fall dinners, this recipe combines rich, comforting flavors with the quality of estate-grown extra virgin olive oil.

Ingredients: 

Stracotto: 

3 pounds raw beef chuck or sirloin roast, cut into chunks 

2 teaspoons Fleur de Sel 

1 teaspoon Pepe e Aglio Seasoning 

4 tablespoons Arbequina Extra Virgin Olive Oil 

6 garlic cloves, peeled and minced 

1 yellow onion, peeled and diced 

2 celery stalks, diced 

2 carrots, peeled and diced 

½ cup red wine 

3 tablespoons all-purpose flour

1 can (28 ounces) crushed tomatoes 

1 cup beef broth 

1 sprig rosemary 

1 sprig thyme 

2 bay leaves 

Pinch nutmeg 

Pie Crust: 

2 ⅔ cups all-purpose flour

1 teaspoon Fleur de Sel 

⅔ cup Family Reserve Picual Extra Virgin Olive Oil 

2 eggs, divided 

6 tablespoons whole milk 

Directions:

Pat the beef chunks dry and season with salt and spices. Heat Arbequina Extra Virgin Olive Oil in a large pot or Dutch oven over medium heat. Sear beef on all sides in batches, then remove and set aside.

Sauté garlic, onion, celery, and carrots for 5 minutes. Deglaze with wine, simmer until mostly evaporated, then stir in flour to form a roux. Add crushed tomatoes and beef broth, bring to a simmer. Return beef to the pot, add rosemary, thyme, bay leaves, and nutmeg. Reduce the heat and cook for 2 hours, or until the meat is tender and falling apart.

Preheat oven to 375°F. In a bowl, combine flour, salt, Family Reserve Picual Extra Virgin Olive Oil, egg, and milk to form pie dough. Roll into a circle.

Spoon the beef mixture into a deep-dish pie plate, top with the dough, trim the edges, dock the center, and brush with egg wash. Bake for 20–30 minutes, or until golden. Let rest 10 minutes before serving. Serves 6