Beef Pot Pie
Recipe GLPR7bd6d49c3a5e4e
A classic British beef pot pie with tender chunks of beef, vegetables, and a rich savory gravy topped with a golden, flaky pastry crust. Slow-braised beef stew meat combines with carrots, celery, red wine, and beef broth for deep flavor.
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Ingredients
1 lb. beef stew meat, cut into 1-inch cubes
1 tablespoon extra-virgin olive oil
1 teaspoon extra-virgin olive oil
1.5 cups chopped carrots
1.5 cups chopped celery
1 teaspoon dried thyme
0.25 cup all-purpose flour
1 cup dry red wine
0.5 cup whole milk
1.5 cups low-sodium beef broth
0.25 cup fresh parsley, chopped
Directions
Preheat oven to 400°F. In a large, heavy-bottomed pot or Dutch oven over medium-high heat, warm 1 tablespoon of olive oil until shimmering. Season beef cubes generously with salt and pepper. Working in batches to avoid crowding, sear the beef on all sides until well browned, approximately 3-4 minutes per side. Transfer browned beef to a plate. This step creates the flavorful crust that gives the pie depth.
In the same pot, warm the remaining 1 teaspoon olive oil over medium heat. Add chopped carrots and celery, stirring occasionally until the vegetables begin to soften and release their aromas, about 5-6 minutes. Add dried thyme and stir constantly until fragrant, approximately 1 minute.
Sprinkle the flour evenly over the vegetables and stir well to coat, cooking for 1-2 minutes to remove the raw flour taste. This creates the base for thickening the sauce.
Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Allow the wine to simmer until reduced by half, approximately 3-4 minutes. Stir in the beef broth and milk, then return the browned beef and any accumulated juices to the pot.
Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially and cook for 1 hour to 1 hour 15 minutes, until the beef is very tender and breaks easily with a fork. The internal temperature is less relevant for stew meat as it will be well-done; aim for meat that shreds rather than chunks. Stir occasionally and add more broth if the sauce becomes too thick.
Remove from heat and stir in the fresh chopped parsley. Taste and adjust seasoning with salt and pepper as needed. The filling should be thick enough to support a pastry crust but still saucy. If too thin, continue simmering uncovered for 5-10 minutes; if too thick, add a splash more broth.
Transfer the beef mixture to a 9x13-inch baking dish. Cover with pie dough (either homemade or store-bought), sealing the edges around the rim of the dish. Cut 3-4 small slits in the top to allow steam to escape. Brush with egg wash if desired for a golden finish.
Bake at 400°F until the pastry crust is golden brown and the filling is bubbling gently at the edges, approximately 25-30 minutes. If the crust browns too quickly, tent loosely with foil.
Remove from oven and let rest for 10 minutes before serving. This allows the filling to set slightly and makes serving easier. Serve warm from the dish or plate individual portions with a generous spoonful of the rich beef filling and crust together.
