Description
A hearty and comforting beef pot pie recipe featuring tender beef, savory vegetables, and a flaky, golden crust. This dish is perfect for a cozy meal.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground black pepper
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 cup red wine (optional)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon tomato paste
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 bay leaf
- Salt to taste
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup ice water
- 1 egg, beaten (for egg wash)
Instructions
- Pat beef cubes dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear beef in batches until browned; remove and set aside.
- Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Add garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
- Sprinkle flour over vegetables and cook, stirring, for 1-2 minutes.
- Gradually pour in beef broth, scraping browned bits from the bottom.
- Add red wine (if using), Worcestershire sauce, and tomato paste. Return beef to the pot. Add bay leaf.
- Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until beef is tender. Add more broth if needed.
- During the last 30 minutes of cooking, add frozen peas, corn, and green beans.
- Remove bay leaf. Taste and adjust seasoning with salt and pepper. Let filling cool slightly.
- For the crust: Whisk flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs.
- Gradually add ice water, mixing until dough just comes together. Form into a disc, wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 400°F (200°C). Pour filling into a 9-inch pie dish.
- Roll out dough to cover the filling, leaving an overhang. Trim excess and crimp edges.
- Brush crust with beaten egg and cut slits for steam.
- Bake for 30-40 minutes, or until crust is golden brown and filling is bubbly. Tent with foil if crust browns too quickly.
- Let cool for 10-15 minutes before serving.
Notes
- Use high-quality beef, such as chuck, for the best flavor.
- Do not overcrowd the pot when searing the beef to ensure proper browning.
- Keep butter cold when making the crust to achieve flaky layers.
- Avoid overworking the dough to prevent a tough crust.
- Adjust seasoning to your preference.
- Feel free to add other vegetables like mushrooms or parsnips.
- The beef filling can be made 1-2 days in advance.
- Store-bought pie crust can be used for convenience.
- Prep Time: 45 minutes
- Cook Time: 30-40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6th of pie)
- Calories: Approximately 700-800 kcal (estimated, actual may vary)
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: Beef Pot Pie, Comfort Food, Hearty Beef Pie, Cozy Beef Pie, Homemade Beef Pie, Savory Beef Pie, Ultimate Beef Pie, Comforting Beef Pie, Warm Beef Pie, Classic Beef Pie