Beef and prune potpie
ACTIVE TIME 30 MINUTES TOTAL TIME 2 HOURS SERVES 6 TO 8
PREHEAT oven to 300°F. Toss beef with flour, pepper, and 1 teaspoons salt in a large bowl. Heat oil and butter in a large, heavy-bottomed pot or Dutch oven until butter melts. Working in 2 batches, add beef and cook, turning occasionally, until browned all over, about 4 minutes. Transfer to a plate using a slotted spoon.
ADD celery, carrots, onion, and teaspoon salt to pot and cook, stirring often, until vegetables are softened, about 5 minutes. Add garlic, cinnamon, ginger, and turmeric and cook until fragrant and sticky, about 1 minute. Stir in honey and cook for 30 seconds. Add broth, beef and any accumulated juices, prunes, and remaining teaspoon salt and bring to a simmer. Cover pot and transfer to oven. Bake until beef is very tender, 75 to 90 minutes. Let cool. Stew can be made up to 3 days ahead. WHEN ready to serve, heat oven to 425°F. Transfer stew to a 3-quart baking dish. Unfold puff pastry and, on a lightly floured surface, roll to slightly larger than the baking dish. Place pastry over top of stew. Cut a few vents in the top, brush with egg, and sprinkle with sesame seeds. Bake until pastry is golden brown, 20 to 25 minutes. Let cool for 10 minutes before serving.