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Timeless Classic Beef Pot Pie - Hearty Traditional Recipe with Golden Crust

This classic beef pot pie features tender chunks of beef simmered to perfection with savory vegetables in a rich, hearty filling, all encased in a flaky golden pastry crust. The recipe delivers authentic comfort food with perfect balance of flavors and textures that will become a family favorite.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs stew beef, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 2 tablespoons tomato paste
  • 2 1/2 cups all-purpose flour
  • 1 cup cold unsalted butter, cubed
  • 1 teaspoon salt
  • 6-8 tablespoons ice water
  • 1 egg, beaten (for egg wash)

Method
 

Instructions
  1. Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown them in batches, about 3-4 minutes per side. Remove beef and set aside.
  2. In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute. Stir in tomato paste and cook for 1 minute until fragrant.
  3. Sprinkle flour over the vegetables and stir to coat. Gradually add beef broth while stirring constantly to prevent lumps. Bring to a simmer, then return the beef to the pot.
  4. Add thyme and rosemary. Reduce heat to low, cover, and simmer for 1.5-2 hours until beef is fork-tender. Stir in frozen peas during the last 5 minutes of cooking. Let the filling cool slightly.
  5. While the filling cools, prepare the crust. In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Divide into two discs, wrap in plastic, and refrigerate for 30 minutes.
  6. Preheat oven to 375°F (190°C). Roll out one disc of dough to fit your pie dish. Place in dish, add cooled filling, then roll out top crust. Place over filling, seal edges, and cut slits in the top. Brush with beaten egg.
  7. Bake for 45-50 minutes until crust is golden brown and filling is bubbly. Let rest for 15 minutes before serving to allow the filling to set.

Notes

Choose chuck roast or stew beef for best tenderness, don't skip browning the beef for flavor development, keep butter cold for flaky crust, and let the pie rest after baking for easier serving and better texture.