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Rich Braised Beef Pot Pie with Savory Gravy

This homemade beef pot pie features tender chunks of beef slow-cooked in a rich, savory gravy with hearty vegetables, all encased in a buttery, flaky crust. Perfect for family dinners or when you need a satisfying meal that feels like a hug in a dish.
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Prep Time 30 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 45 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Preheat your oven to 325°F (165°C). Season the beef cubes generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring each piece gets a nice sear on all sides. Remove and set aside.
  3. In the same pot, add onions, garlic, carrots, celery, and mushrooms. Cook until vegetables soften, about 5-7 minutes.
  4. Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
  5. Gradually add beef broth and vegetable broth, stirring constantly to prevent lumps. Add tomato paste, Worcestershire sauce, thyme, and bay leaf.
  6. Return the browned beef to the pot. Bring to a simmer, then cover and transfer to the preheated oven. Braise for 2-2.5 hours until the beef is fork-tender.
  7. Remove from oven and stir in frozen peas. Discard the bay leaf. Let the filling cool slightly while you prepare the crust.
  8. Increase oven temperature to 400°F (200°C). Transfer the beef mixture to a 9-inch pie dish. Cover with puff pastry or pie crust, crimping the edges. Cut slits in the top to allow steam to escape. Brush with beaten egg.
  9. Bake for 25-30 minutes until the crust is golden brown and flaky. Let rest for 10 minutes before serving.

Notes

For the most tender beef, don't skip the browning step—it creates delicious fond at the bottom of the pot that adds incredible depth to your gravy. The beef filling can be prepared up to 2 days in advance and stored in the refrigerator.