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Ultimate Savory Beef Stew Pot Pie - Rich Hearty Comfort Food Recipe

This ultimate savory beef stew pot pie combines tender chunks of beef with hearty vegetables in a deeply flavorful gravy, all encased in a buttery, flaky crust. It's the perfect comfort food for chilly evenings and family gatherings, featuring slow-cooked beef stew filling that delivers robust, meaty flavor.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs beef chuck roast, 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 tablespoon tomato paste
  • 1 teaspoon 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. Season the beef cubes generously with salt and pepper. 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.
  2. In the same pot, add the onions, carrots, and celery. Cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir to coat. Gradually add the beef broth while stirring constantly to prevent lumps. Add the tomato paste, Worcestershire sauce, thyme, and bay leaf.
  4. Return the browned beef to the pot. Bring 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 oven to 400°F (200°C). Transfer the beef stew filling to a 9-inch pie dish. Roll out one sheet of pastry to cover the top, trimming any excess. Brush with beaten egg. Cut slits in the top to allow steam to escape.
  6. Bake for 25-30 minutes until the crust is golden brown and the filling is bubbling. Let rest for 10 minutes before serving.

Notes

Choose beef chuck roast for tenderness, don't skip browning the beef for flavor development, keep pastry cold for flaky crust, and the stew filling can be made 2 days ahead for meal planning.