Creamy Beef Pot Pie
Creamy Beef Pot Pie
Ingredients
For the Filling
- 2 lbs boneless beef chuck, cubed
- 2 tablespoons butter
- as needed olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 tablespoons tomato paste
- 1/4 cup flour
- 1 1/2 cups beef broth
- 1/2 cup red wine, or more broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 bay leaf
- 1 cup heavy cream
- 1/2 cup milk
- 1 cup peas
- 1 cup corn
- 2 Yukon Gold potatoes, parboiled and diced
- to taste salt
- to taste pepper
- to taste fresh parsley, for garnish
For the Crust
- 4 pie crusts, store-bought or homemade
- 1 egg, for egg wash
- 1 tablespoon water, for egg wash
Instructions
- 1
In a large pot or Dutch oven, add 2 tablespoons of butter and a splash of olive oil. Heat until the butter is melted. Add the cubed boneless beef chuck and brown until golden on all sides. Remove the browned beef from the pot and set it aside.
⏱️ 10 min
- 2
In the same pot, add the diced onion, diced carrots, diced parboiled potatoes, and diced celery. Sauté until the vegetables are soft, about 8-10 minutes.
⏱️ 10 min
- 3
Stir in the minced garlic cloves and tomato paste. Cook for 2-3 minutes, stirring constantly, until fragrant.
⏱️ 3 min
- 4
Stir in the flour until well combined, creating a roux. Deglaze the pot with the red wine (or more beef broth if not using wine), scraping up any browned bits from the bottom.
⏱️ 5 min
- 5
Add the beef broth, Worcestershire sauce, soy sauce, Dijon mustard, smoked paprika, thyme, rosemary, and bay leaf. Return the browned beef to the pot. Bring the mixture to a simmer.
⏱️ 5 min
- 6
Reduce heat to low, cover, and simmer for 1 1/2 hours, or until the beef is very tender.
⏱️ 90 min
- 7
Stir in the heavy cream and milk. Then add the peas and corn. Continue to simmer for another 10-15 minutes, or until the filling has thickened to a creamy consistency. Season with salt and pepper to taste. Remove the bay leaf.
⏱️ 15 min
- 8
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 9
Cool the filling slightly. Spoon the beef mixture evenly into the bottom pie crusts in your pie dishes. Top with the second pie crusts. Crimp the edges of the crusts to seal them.
⏱️ 10 min
- 10
In a small bowl, whisk together the egg and water to make an egg wash. Brush the top crusts generously with the egg wash.
⏱️ 2 min
- 11
Bake the pot pies in the preheated oven for 35-40 minutes, or until the crusts are golden brown and the filling is bubbling.
⏱️ 40 min•🌡️ 400
- 12
Let the pot pies rest for 10 minutes before slicing and serving. Garnish with fresh parsley if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Beef Pot Pie
For the Filling
- 2 lbs boneless beef chuck, cubed
- 2 tablespoons butter
- as needed olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 tablespoons tomato paste
- 1/4 cup flour
- 1 1/2 cups beef broth
- 1/2 cup red wine, or more broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 bay leaf
- 1 cup heavy cream
- 1/2 cup milk
- 1 cup peas
- 1 cup corn
- 2 Yukon Gold potatoes, parboiled and diced
- to taste salt
- to taste pepper
- to taste fresh parsley, for garnish
For the Crust
- 4 pie crusts, store-bought or homemade
- 1 egg, for egg wash
- 1 tablespoon water, for egg wash
Instructions
- 1
In a large pot or Dutch oven, add 2 tablespoons of butter and a splash of olive oil. Heat until the butter is melted. Add the cubed boneless beef chuck and brown until golden on all sides. Remove the browned beef from the pot and set it aside.
⏱️ 10 min - 2
In the same pot, add the diced onion, diced carrots, diced parboiled potatoes, and diced celery. Sauté until the vegetables are soft, about 8-10 minutes.
⏱️ 10 min - 3
Stir in the minced garlic cloves and tomato paste. Cook for 2-3 minutes, stirring constantly, until fragrant.
⏱️ 3 min - 4
Stir in the flour until well combined, creating a roux. Deglaze the pot with the red wine (or more beef broth if not using wine), scraping up any browned bits from the bottom.
⏱️ 5 min - 5
Add the beef broth, Worcestershire sauce, soy sauce, Dijon mustard, smoked paprika, thyme, rosemary, and bay leaf. Return the browned beef to the pot. Bring the mixture to a simmer.
⏱️ 5 min - 6
Reduce heat to low, cover, and simmer for 1 1/2 hours, or until the beef is very tender.
⏱️ 90 min - 7
Stir in the heavy cream and milk. Then add the peas and corn. Continue to simmer for another 10-15 minutes, or until the filling has thickened to a creamy consistency. Season with salt and pepper to taste. Remove the bay leaf.
⏱️ 15 min - 8
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 9
Cool the filling slightly. Spoon the beef mixture evenly into the bottom pie crusts in your pie dishes. Top with the second pie crusts. Crimp the edges of the crusts to seal them.
⏱️ 10 min - 10
In a small bowl, whisk together the egg and water to make an egg wash. Brush the top crusts generously with the egg wash.
⏱️ 2 min - 11
Bake the pot pies in the preheated oven for 35-40 minutes, or until the crusts are golden brown and the filling is bubbling.
⏱️ 40 min•🌡️ 400 - 12
Let the pot pies rest for 10 minutes before slicing and serving. Garnish with fresh parsley if desired.
⏱️ 10 min