Method

Beef Bourguignonne:
Step one
Heat oven to 325º F

Step two
Pat cubed beef dry with paper towels and generously season with salt and pepper. In a dutch oven, heat one tablespoon of olive oil until you begin to see the oil begin to slightly ripple. Working in batches, sear the beef until browned on all sides, draining the pan between batches, and adding a fresh tablespoon of olive oil per batch. Once browned, remove meat from pan and set aside for future use. 
Tip: Don't overcrowd the pan and get a deep brown crust on all sides of the beef. This will further enhance the flavor of your stew.

Step three
Add onions, celery and carrots to pan over medium heat and cook, gently scraping the fond (seared brown bits from the beef) from the bottom of the pan. Season with salt and pepper. Once the vegetables begin to soften (about five minutes), add garlic and tomato paste cook for an additional three to five minutes. The tomato paste should begin to turn a dark rust color. 

Step four
Add wine, beef broth, bay leaf, thyme and seared beef to the pot and stir to combine. Bring to a simmer over medium heat, place lid on the pot, and place in the pre-heated oven for two hours.
Tip: Use low or no-sodium beef broth to have full control of your seasoning level. 
Tip #2: Use inexpensive (but drinkable) red wine. No need to waste the Wild Eyes!

Step five
Remove pot from oven and add diced potatoes. Place back into the oven and cook for an additional hour, or until all the vegetables are cooked, beef is tender and the broth has thickened. Remove bay leaf and season to taste with salt and pepper. Allow stew to cool to room temperature before assembling pot pie. 
Tip: Prepare Beef Bourguignonne the day before making pot pie – the flavor will improve if you give them a chance to meld together overnight.

Pie Crust:
Step one
Place flour and salt in a bowl and whisk combine. Add cold butter and rub into the flour using your hands. Once the pieces of butter resemble the size of small peas, add cold water a little bit at a time, mixing the dough with your hands until it just beings to come together. Tip: Dough may look a bit crumbly at this point, but will hold together if you pinch it between your fingers.

Step two
Empty dough mixture onto a clean, flat surface and gently knead to form a disk. Wrap tightly with plastic and chill in the refrigerator for one hour.

Assembly:
Step one
Preheat oven to 375º 

Step two
Transfer Beef Bourguignonne to a 9" cast iron skillet and fill to a little less than an inch from the top. Do not overfill – the filling will bubble over the crust while cooking in the oven.

Step three
Remove pie crust from the refrigerator and allow to rest for five to ten minutes on a lightly floured surface. Roll dough to approximately 1/8" thickness, creating about an 11" circle. Be sure to check the bottom of your crust is not sticking to the surface when rolling out dough. Add a small amount of flour to the surface as needed to prevent sticking.
Tip: No rolling pin? No problem! Grab a wine bottle – it'll do the job.

Step four
Place pie crust over cast iron skillet and pinch with fingers to form a fluted edge. Cut four small slits in the center of the crust. Brush the top and edges of the crust with an egg wash (egg mixed with a bit of milk or water) and place in the oven for forty-five minutes to one hour, or until the crust is golden brown.

Serve and savor your hard work!