Skillet Beef Pot Pie with Provencal Flavors

Name: Skillet Beef Pot Pie with Provencal Flavors
Yield: Serves 4
Cuisine: Europe, French
Ingredients: 1 1/2 pounds, blade steaks, trimmed (see illustrations below) and cut into 1-inch pieces; , Salt and ground black pepper; 2 tablespoons, vegetable oil; 1 , medium onion, minced; 2 , medium carrots, peeled and cut crosswise 1/2 inch thick; 8 ounces, white mushrooms, wiped clean, and quartered; 3 , garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1/4 ounce, dried porcini mushrooms, rinsed and minced; 1/4 cup, unbleached all-purpose flour; 2 tablespoon, tomato paste; 1 cup, dry red wine; 1 3/4 cups, low-sodium beef broth; 2 teaspoons, minced fresh thyme, or 1/2 teaspoon dried; 1/2 teaspoon, grated zest from 1 orange; 1/2 cup, niçoise olives, pitted, patted dry, and chopped coarse; 1 , anchovy fillet, rinsed and minced; 1 recipe, Skillet Pot Pie Crust, frozen for at least 30 minutes

Main Courses
Europe
French
Meat
Beef

Classic beef pot pie can be an all-day affair. Could a richly flavored beef pot pie—with all the nuances of a slow-simmered beef stew—be made in a fraction of the time and entirely in one skillet?

SERVES 4

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