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Classic Beef Pot Pie - The Ultimate Comfort Food Experience

This classic beef pot pie combines tender beef, savory vegetables, and rich gravy wrapped in a buttery, flaky crust for the ultimate comfort food experience. The recipe offers versatility with customizable vegetables and creates a satisfying meal perfect for family dinners or special occasions.
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Prep Time 30 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs stew beef, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • 2 sheets puff pastry or pie crust
  • 1 egg, beaten (for egg wash)

Method
 

Instructions
  1. Heat olive oil in a large Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches until nicely seared on all sides. Remove the beef and set aside.
  2. In the same pot, add the onions, carrots, and celery. Cook for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir to coat, cooking for 2 minutes to remove the raw flour taste.
  3. Slowly pour in the beef broth while stirring constantly to prevent lumps. Add the Worcestershire sauce and dried thyme. Return the browned beef to the pot and bring to a simmer. Reduce heat to low, cover, and cook for 1.5-2 hours until the beef is fork-tender.
  4. Preheat your oven to 400°F (200°C). Stir the frozen peas into the beef mixture. Transfer the filling to a 9-inch pie dish. Roll out one sheet of pastry to cover the top of the pie dish, trimming any excess. Brush with beaten egg and cut a few slits in the top to allow steam to escape.
  5. Bake for 30-35 minutes until the crust is golden brown and the filling is bubbling. Let the pie rest for 10-15 minutes before serving to allow the filling to set.

Notes

Choose chuck roast or stew meat for best tenderness. Don't rush browning the beef as it creates rich flavors. Cook flour with vegetables for 2 minutes to eliminate raw taste and ensure proper gravy consistency.