Beef and Beer Potpie

2 T. olive oil
1 lb. boneless chuck roast, cut into 3/4" chunks
1 t. kosher salt
1 t. pepper
6 T. flour, divided
1 1/2 c. chopped leeks
1 c. chopped carrots
2 T. choppped fresh thyme (or 2 t. dried)
1/2 c. stout beer (like Guiness)
2 1/2 c. beef broth
1 c. chopped butternut squash
1/2 pkg. puff pastry]
1 egg, slightly beaten
1  T. water

1. Preheat oven to 425°F. Heat the oil in 
a 10-inch cast-iron skillet over medium-high. Toss together the beef, salt, pepper, and 2 tablespoons of the flour in a medium bowl. Add to skillet; cook, stirring often, until the pieces are browned on all sides, about 8 minutes. Add the leeks, carrots, and 1½ tablespoons of the thyme. Cook until the vegetables begin to soften, about 4 minutes. Add the beer; cook 1 minute, stirring to loosen any browned bits from the bottom of the skillet. Whisk together the stock and the remaining flour; add to the skillet and bring to a 
simmer, stirring frequently. Reduce heat to medium; cook, stirring occasionally, until the beef is tender and the sauce thickens, 30 to 35 minutes, adding the squash after 15 minutes.
2. Roll out the puff pastry gently into a 12-inch square. Place the pastry over 
the simmering beef mixture. Whisk together the egg and water; brush over the pastry. Cut several slits in the center of the pastry. Bake in oven until the 
pastry is golden brown, about 15 minutes. 

Roast Chicken and Vegetables

Ingredients

• 2 tablespoons olive oil
• 4 red potatoes, cut into large cubes
• 1 (16 ounce) package carrots, cut diagonally into bite-size pieces
• 1 stalk celery, cut diagonally into bite-size pieces
• 1 sweet onion, sliced - divided
• 1 (4.5 pound) whole chicken
• salt and ground black pepper to taste

 

• garlic powder, or to taste
• 1/4 cup margarine
• 1 large lemon, sliced
• 1 teaspoon minced garlic
• 1 stalk celery, cut into 3 pieces
• 1/4 cup margarine, cut into pieces
• 1 2/3 tablespoons minced garlic
• Chicken broth (for basting)

Directions

1. Preheat oven to 385 degrees F (196 degrees C).
2. Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
3. Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
4. Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
5. Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Baste with chicken broth every 20 - 30 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.