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Timeless Classic Beef Pot Pie: The Ultimate Comfort Food Recipe

This classic beef pot pie combines tender beef, hearty vegetables, and a golden flaky crust for the ultimate comfort food experience. The savory beef stew filling simmers to perfection while the buttery crust bakes to a beautiful golden brown, creating a meal that brings everyone to the table with anticipation.
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Prep Time 30 minutes
Cook Time 2 hours 35 minutes
Total Time 3 hours 5 minutes
Servings: 6 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs beef stew meat, 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
  • 4 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 minced garlic and cook for another minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir to coat. Gradually 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.
  4. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 1.5-2 hours until the beef is fork-tender. Stir in the frozen peas during the last 5 minutes of cooking.
  5. Preheat your oven to 400°F (200°C). Transfer the beef filling to a 9-inch pie dish. Roll out one sheet of pastry to cover the bottom if using a deep dish, or simply place the bottom crust. Add the filling, then cover with the top pastry sheet. Crimp the edges and cut slits in the top for steam to escape.
  6. Brush the top crust with beaten egg for a golden finish. Bake for 30-35 minutes until the crust is golden brown and the filling is bubbling. Let it rest for 10 minutes before serving.

Notes

Choose chuck roast or stew meat for best tenderness. Don't rush browning the beef for rich flavor. If filling is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water to thicken. Keep pastry cold for flaky crust.