Beef Pot Pie
Indulge in the ultimate comfort food experience with this classic Beef Pot Pie. Filled with slow-simmered beef and fresh vegetables, all enveloped in a flaky puff pastry crust, this dish is a heartwarming addition to any meal. Perfect for family gatherings or cozy evenings at home, this savory pie promises satisfaction and warmth with every bite. The blend of tender beef, aromatic herbs, and rich stock creates a delightful filling that pairs beautifully with the crispy pastry, making it an irresistible choice for meat lovers. Plus, it’s easy to prepare, making it ideal for cooks of all skill levels. Bring this comforting dish to your dinner table and enjoy a taste of home-cooked goodness.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Total Time: 3 hours
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
- 2 1/4 to 2 1/2 pounds organic beef chuck roast
- Salt
- Black pepper
- 1 1/2 teaspoons paprika
- 5 level tablespoons flour, divided use
- Olive oil
- 1 onion, diced
- 2 carrots, peeled and sliced into medium-large chunks
- 2 ribs celery, sliced into medium-large chunks
- 1 large parsnip, peeled and sliced into medium-large chunks
- 6 cloves garlic, pressed through garlic press
- 2 teaspoons Italian seasoning
- 2 small bay leaves
- 1/2 teaspoon dried thyme
- 1/4 teaspoon white pepper
- 1 tablespoon tomato paste
- 1/2 cup apple vinegar
- 2 cups beef stock
- 8 ounces yellow baby potatoes, halved or quartered
- 3/4 cup petite frozen peas, thawed
- 1 tablespoon chopped parsley
- 1 teaspoon fresh thyme leaves
- 1 sheet puff pastry (keep frozen until ready to roll out)
Instructions
- Gather and prep all ingredients except the puff pastry.
- Season beef chunks with salt, pepper, and paprika; coat with flour.
- Sear beef in a pot until browned; set aside.
- In the same pot, sauté onions, carrots, celery, and parsnip until softened.
- Stir in garlic, herbs, and tomato paste; add apple vinegar to deglaze.
- Return beef to the pot; add stock and potatoes; simmer for about 2½ hours until tender.
- Cool the filling before assembling in a baking dish topped with rolled-out puff pastry.
- Brush with egg wash and bake at 400°F for 30–35 minutes until golden.
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Find it online: https://sweetdreamskitchen.com/beef-pot-pie/