Braised Beef & Brie Pot Pie BeefEntrée “This classic comfort food recipe is a great way to kick off the fall season. The rich, meaty, cheesy goodness of this dish compliments Primitivo’s fruit flavors.” – Elyse Jurbina, Internet Sales & Marketing Coordinator – Serves 6 – 4 slices thick cut bacon, chopped 1 ½ lbs. beef chuck,(cut into 1 inch cubes) 2 carrots, peeled & chopped 1 onion, chopped 1 clove of garlic, minced 1 ½ cups mushrooms, sliced 1 small butternut squash, cubed 3 Tbsp. butter 3 Tbsp. flour 1 ½ cups ASR Primitivo 1 cup beef broth ½ tsp. salt & pepper 2 tsp. paprika 1 tsp. thyme 1 tsp. rosemary 1 tsp. oregano ½ tsp. red pepper flakes 1 bay leaf ¼ cup fresh parsley, chopped 1 sheet frozen puff pastry, thawed ¾ cups Brie, cubed 1 large egg, beaten Heat a large dutch oven over medium heat. Once hot, add bacon and cook until crisp. Remove bacon from pot and drain on a paper towel lined plate. Using the same pot add the beef and brown on all sides. Once the meat is browned, remove from the pot and set aside. Add in carrots, onions, garlic and cook for 3-5 minutes or until soft. Then add mushrooms, butternut squash and cook for 5 minutes. Add beef back to the pot with veggies, butter and flour. Toss well to coat and season with salt and pepper. Cook for one minute and then deglaze the pot with ASR Primitivo, scrapping up any browned bits off the bottom. Add beef broth, paprika, thyme, rosemary, oregano, red pepper and bay leaf. Bring the stew to a boil then reduce the heat to a simmer. Add in the reserved bacon. Cover the pot and simmer for 2 ½ hours (the longer the better). When the stew is ready, remove from heat and stir in fresh parsley. Preheat the oven to 375˚F. Grease large casserole dish and add stew. Sprinkle half the cheese over top of the stew and top with puff pastry. Tuck the sides of the pastry down into the casserole. Brush the top of the pastry with the beaten egg and then sprinkle with the remaining cheese. Place on a cookie sheet and bake for 35-45 minutes or until the pastry is puffed and golden brown. Remove from the oven and let sit for 10 minutes before serving. Enjoy with a glass of the 2014 Alexander School Reserve Primitivo.