Beef and Mushroom Pot Pies with Pearl Onions

Beef and Mushroom Pot Pies with Pearl Onions

2 lbs. chuck roast, cubed into 1 1/2 inch pieces
salt
pepper
3 Tbsp. flour
2 Tbsp. olive oil
12-15 Cremini (button) mushrooms, quartered
25 pearl onions, peeled
1 -14 oz. can beef broth
2 Tbsp. tomato paste
2 Tbsp. balsamic vinegar
1 Tbsp. Worcestershire sauce
1 pkg. puff pastry dough, 2 sheets
1 egg, beaten
poppyseeds, optional

   Preheat the oven to 400 degrees. In a large skillet heat the olive oil on medium high.  Add the flour to a medium sized bowl. Salt and pepper the cubed beef and toss it in the flour to coat. Shake off the excess flour, add the beef cubes to the heated oil and brown them on all sides.  Remove the beef from the pan and set aside.  Add the cleaned and quartered mushrooms and saute quickly just until golden on all sides. Remove the mushrooms and set them aside.  Add the beef broth, tomato paste, balsamic vinegar, and Worcestershire sauce.  Whisk until combined and bring to a boil.  Add the beef and mushrooms back into the pan.  Add the pearl onions.  Cover and turn the heat to low.  Let it simmer for about 45 minutes or until the beef is tender.  Spoon the mixture into ramekins.  Lay out the puff pastry dough and cut circles to cover the ramekins.  Place one on top of each filled ramekin.  Brush with the beaten egg and sprinkle with poppyseeds.  Bake for 20-30 minutes or until the pastry slightly puffs up and is golden brown.