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Beef Pot Pie

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This Beef Pot Pie is a comforting homemade dinner made with tender beef chuck, hearty vegetables, potatoes, and a rich savory gravy, all topped with golden, flaky puff pastry. It is a satisfying classic that’s perfect for cozy family meals and make-ahead dinners.

Ingredients

  • 2.5 pounds boneless beef chuck roast, excess fat trimmed and cut into bite-sized pieces
  • Kosher salt and ground black pepper, to taste
  • Olive oil, as needed
  • 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 ⅓ teaspoon dried thyme
  • 2 tablespoons Worcestershire sauce
  • ½ cup red wine, or beef broth
  • ⅓ cup all-purpose flour
  • 2.5 to 3 cups beef broth, plus more as needed
  • 2 cups diced Yukon Gold potatoes
  • 2 dried bay leaves
  • ¾ cup frozen green peas
  • 1 to 2 sheets frozen puff pastry, thawed according to package instructions
  • 2 egg yolks, beaten, for brushing

Instructions

  1. Preheat the oven to 400°F (200°C). Pat the beef dry and season generously with kosher salt and black pepper.
  2. Heat a large oven-safe Dutch oven or heavy pot over medium-high heat. Add a drizzle of olive oil and sear the beef in batches, making sure not to overcrowd the pot. Brown the beef on all sides, then transfer it to a plate.
  3. Reduce the heat to medium and add the butter. Once melted, add the onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
  4. Add the minced garlic, tomato paste, and thyme. Cook for about 1 minute, stirring constantly, until fragrant.
  5. Stir in the Worcestershire sauce and red wine. Scrape the bottom of the pot to loosen any browned bits.
  6. Sprinkle the flour over the vegetables and stir well. Cook for 1 to 2 minutes to remove the raw flour taste.
  7. Gradually pour in 2.5 cups of beef broth while stirring to create a smooth gravy. Add the seared beef back to the pot along with the potatoes and bay leaves. Add more broth if needed so the beef is mostly surrounded by liquid.
  8. Bring the mixture to a gentle simmer. Cover and cook over low heat for about 1½ to 2 hours, or until the beef is very tender and the gravy has thickened. Stir occasionally and add a splash of broth if the filling becomes too thick.
  9. Remove the bay leaves and stir in the frozen peas. Taste and adjust the salt and black pepper as needed. Allow the filling to cool slightly so it is not piping hot when topped with pastry.
  10. Transfer the beef filling to a deep pie dish or keep it in the oven-safe Dutch oven if suitable for puff pastry. Cover the surface with the thawed puff pastry, trimming any excess around the edges. Cut a few small vents in the pastry to allow steam to escape.
  11. Brush the puff pastry generously with the beaten egg yolks.
  12. Bake for 25 to 35 minutes, or until the pastry is puffed and deeply golden brown and the filling is bubbling around the edges.
  13. Let the Beef Pot Pie rest for 10 to 15 minutes before serving. Spoon the rich beef and vegetable filling onto plates and serve warm.

Notes

  • For the most tender filling, use well-marbled beef chuck roast and allow it to simmer until easily pierced with a fork.
  • If you prefer not to use red wine, replace it with an equal amount of beef broth.
  • Do not skip searing the beef; browning adds extra flavor to the finished gravy.
  • Thaw the puff pastry according to the package instructions, but keep it chilled until ready to use.
  • If the filling seems too thick before adding the pastry, stir in a little extra beef broth.
  • Let the pie rest before serving so the gravy can thicken slightly and the pastry stays crisp.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated until hot.

Find it online: https://ayoubrecipe.com/beef-pot-pie/