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@rustomania777: 185.189.255.161:35000 Заходи ,тебя заждались уже! #rust #раст

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Tuesday 04 August 2026 11:34:24 GMT
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Savory Beef Pot Pie with Flaky Puff Pastry Ingredients 1. Beef chuck roast – 2½ lbs, cut into 1½-inch pieces 2. Puff pastry – 1 package (2 sheets), thawed 3. Yellow onion – 1 large, diced 4. Carrots – 3, diced 5. Celery – 2 stalks, diced 6. Mushrooms – 8 oz, sliced 7. Garlic – 4 cloves, minced 8. Beef broth – 3 cups 9. Tomato paste – 2 tbsp 10. Worcestershire sauce – 1 tbsp 11. All-purpose flour – 3 tbsp 12. Butter – 3 tbsp 13. Olive oil – 2 tbsp 14. Fresh thyme – 2 tsp 15. Fresh rosemary – 1 tsp, chopped 16. Bay leaves – 2 17. Frozen peas – 1 cup 18. Salt – 1½ tsp 19. Black pepper – 1 tsp 20. Egg – 1, beaten 21. Fresh parsley – 2 tbsp, chopped Recipe 1. Preheat the oven to 400°F. 2. Pat the beef pieces dry and season generously with salt and black pepper. 3. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 2 to 3 minutes per side until deeply seared. Transfer the beef to a plate. 4. Add the butter to the same pot. Add the onion, carrots, celery, and mushrooms. Cook for 6 to 8 minutes until the vegetables begin to soften and the mushrooms are golden. 5. Add the minced garlic and tomato paste. Cook for 1 minute, stirring constantly. 6. Sprinkle the flour over the vegetables and stir for 1 to 2 minutes to cook out the raw flour taste. 7. Slowly pour in the beef broth while stirring and scraping the browned bits from the bottom of the pot. 8. Stir in the Worcestershire sauce, thyme, rosemary, and bay leaves. 9. Return the browned beef and any accumulated juices to the pot. 10. Bring the mixture to a gentle simmer. Cover and cook over low heat for about 1½ to 2 hours, or until the beef is very tender and the gravy is thick and rich. 11. Remove the bay leaves and stir in the frozen peas. Cook for another 2 minutes. 12. Transfer the beef filling to a deep oven-safe baking dish and allow it to cool for about 10 to 15 minutes. 13. Carefully lay the thawed puff pastry over the top of the filling. Trim away excess pastry and press the edges around the dish to seal. 14. Cut several small vents in the pastry to allow steam to escape. 15. Brush the entire pastry surface with beaten egg. 16. Bake for 25 to 30 minutes, until the pastry is dramatically puffed and deeply golden brown. 17. Let the pot pie rest for 10 to 15 minutes before serving so the gravy can thicken slightly. 18. Garnish with fresh parsley and serve hot. Follow for more delicious recipes and amazing homemade comfort food ideas!
Savory Beef Pot Pie with Flaky Puff Pastry Ingredients 1. Beef chuck roast – 2½ lbs, cut into 1½-inch pieces 2. Puff pastry – 1 package (2 sheets), thawed 3. Yellow onion – 1 large, diced 4. Carrots – 3, diced 5. Celery – 2 stalks, diced 6. Mushrooms – 8 oz, sliced 7. Garlic – 4 cloves, minced 8. Beef broth – 3 cups 9. Tomato paste – 2 tbsp 10. Worcestershire sauce – 1 tbsp 11. All-purpose flour – 3 tbsp 12. Butter – 3 tbsp 13. Olive oil – 2 tbsp 14. Fresh thyme – 2 tsp 15. Fresh rosemary – 1 tsp, chopped 16. Bay leaves – 2 17. Frozen peas – 1 cup 18. Salt – 1½ tsp 19. Black pepper – 1 tsp 20. Egg – 1, beaten 21. Fresh parsley – 2 tbsp, chopped Recipe 1. Preheat the oven to 400°F. 2. Pat the beef pieces dry and season generously with salt and black pepper. 3. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 2 to 3 minutes per side until deeply seared. Transfer the beef to a plate. 4. Add the butter to the same pot. Add the onion, carrots, celery, and mushrooms. Cook for 6 to 8 minutes until the vegetables begin to soften and the mushrooms are golden. 5. Add the minced garlic and tomato paste. Cook for 1 minute, stirring constantly. 6. Sprinkle the flour over the vegetables and stir for 1 to 2 minutes to cook out the raw flour taste. 7. Slowly pour in the beef broth while stirring and scraping the browned bits from the bottom of the pot. 8. Stir in the Worcestershire sauce, thyme, rosemary, and bay leaves. 9. Return the browned beef and any accumulated juices to the pot. 10. Bring the mixture to a gentle simmer. Cover and cook over low heat for about 1½ to 2 hours, or until the beef is very tender and the gravy is thick and rich. 11. Remove the bay leaves and stir in the frozen peas. Cook for another 2 minutes. 12. Transfer the beef filling to a deep oven-safe baking dish and allow it to cool for about 10 to 15 minutes. 13. Carefully lay the thawed puff pastry over the top of the filling. Trim away excess pastry and press the edges around the dish to seal. 14. Cut several small vents in the pastry to allow steam to escape. 15. Brush the entire pastry surface with beaten egg. 16. Bake for 25 to 30 minutes, until the pastry is dramatically puffed and deeply golden brown. 17. Let the pot pie rest for 10 to 15 minutes before serving so the gravy can thicken slightly. 18. Garnish with fresh parsley and serve hot. Follow for more delicious recipes and amazing homemade comfort food ideas!

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