Categories: Meals

Ingredients

• 1 lb. fingerling potatoes, halved
• 12 oz. carrots, cut into 1-inch pieces
• 1/2 lb. bacon, chopped
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 1/2 lbs. boneless beef sirloin steak, cubed
• 8 oz. sliced fresh mushrooms
• 2 tbsp olive oil
• 10 oz. package frozen pearl onions, thawed
• 1 cup chopped yellow onion
• 1 tbsp minced fresh garlic
• 1/2 cup dry red wine
• 1 1/2 cups beef broth
• 1/4 cup tomato paste
• 1/2 cup half and half
• 1 tbsp chopped fresh thyme
• 1/2 package frozen puff pastry sheets, thawed
• Garnish: fresh thyme, black pepper

Directions

1. Preheat oven to 400. Spray a 13×9-inch baking dish with cooking spray.

2. In a large Dutch oven, add water to fill halfway. Bring to a boil over medium-high heat; add potatoes and carrots. Cook for 2 minutes. Drain and set aside.

3. In same pot, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon and let drain on paper towels, reserving drippings in pot.

4. Sprinkle salt and pepper all over beef. Add to pot and cook over medium-high heat, stirring occasionally, until browned, 4 to 5 minutes. Remove from pot.

5. Add mushrooms and oil to pot; cook until tender 4-5 minutes. Remove from pot and set aside.

6. Add all onions and garlic to pot. Cook, stirring frequently, until tender, about 5 minutes. Return carrots and potatoes to pot. Add wine, scraping browned bits from bottom of pot with a wooden spoon. Add broth and tomato paste, stirring until combined. Add beef, mushrooms, half and half, and thyme. Cook over medium-high heat, stirring occasionally, until slightly thickened, about 8 minutes. Stir in bacon. Spoon into prepared pan.

7. On a lightly floured surface, roll puff pastry into a 15×11-inch rectangle. Transfer to prepared pan, pressing edges to seal.

8. Bake until golden brown, 20 to 25 minutes. Let cool slightly. Garnish with thyme and pepper.

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