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Beef Pot Pie Recipe

Best Beef Pot Pie Recipe

Evelyn
Fall-apart tender beef in rich gravy, topped with flaky puff pastry. The ultimate comfort food for cozy dinners.
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Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 789 kcal

Equipment

  • 6-quart Dutch oven
  • Medium baking dish
  • Rolling Pin

Ingredients
  

  • 2.5 pounds boneless beef chuck roast excess fat trimmed, cut into 3/4-inch chunks
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil for searing
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion diced
  • 2 large carrots peeled and diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh thyme leaves or 1/3 teaspoon dried thyme
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon, or substitute beef broth
  • 1/3 cup all-purpose flour
  • 2.5 to 3 cups beef broth plus more as needed
  • 2 cups Yukon Gold potatoes diced
  • 2 dried bay leaves
  • 3/4 cup frozen green peas
  • 1 to 2 sheets frozen puff pastry thawed according to package instructions
  • 2 egg yolks beaten, for brushing the pastry

Instructions
 

  • Preheat oven to 325°F. Season beef chunks with salt and pepper. Heat olive oil in a 6-quart Dutch oven over medium-high heat. Sear beef in batches until deeply browned, 10 to 12 minutes per batch. Transfer to a plate.
  • Melt butter in the same pot over medium-high heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes, scraping up browned bits.
  • Stir in garlic, tomato paste, thyme, and Worcestershire sauce. Add red wine and simmer until reduced by half, 2 to 3 minutes.
  • Sprinkle flour over vegetables and stir to coat. Gradually whisk in beef broth, breaking up lumps. Return beef to pot with potatoes and bay leaves. Simmer 5 minutes.
  • Cover and braise in oven for 1 hour and 15 minutes, until beef is fork-tender.
  • Remove from oven and stir in frozen peas. Increase oven temperature to 400°F. Transfer filling to a baking dish.
  • Roll out puff pastry and drape over filling, folding in overhang. Brush with beaten egg yolks. Cut slits in top for steam.
  • Bake at 400°F for 25 to 30 minutes, until pastry is golden and puffed. Rest 10 minutes before serving.

Notes

  • Thaw puff pastry in refrigerator overnight for best results.
  • Filling can be made up to 2 days ahead and refrigerated.
  • Unbaked assembled pie freezes for up to 2 months.
  • Substitute red wine with equal parts beef broth if preferred.
Keyword Beef Pot Pie Recipe