Nothing warms the soul like a hearty, rich, savory beef pot pie. This dish is the ultimate comfort food with its flaky, golden crust, medley of vegetables, and flavorful chunks of stew meat. Typically cut from tougher cuts of beef, such as chuck or round, stew meat becomes incredibly tender when cooked low and slow, like in this pot pie’s long simmering process. Whether you’re making it for a cozy family dinner or meal-prepping for the week, this recipe will become a household winter favorite.
Recipe for Hearty Beef Pot Pie:
Ingredients:
For the Filling:
- 1 ½ lbs TBS stew meat, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup potatoes, diced
- 1 cup frozen peas
- 2 tbsp tomato paste
- 3 cups beef broth
- ½ cup red wine (optional, to add depth)
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 3 tbsp flour (for thickening)
- 2 tbsp butter
For the Crust:
- 1 pre-made pie crust (or homemade if preferred)
- 1 egg, beaten (for egg wash)
Instructions:
1. Brown the Meat
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the stew meat with salt and pepper, then sear until browned on all sides. Remove from the pot and set aside.
2. Sauté the Vegetables
In the same pot, melt the butter and sauté the onion, garlic, carrots, and celery until soft. Stir in the tomato paste and cook for another minute.
3. Build the Stew
Sprinkle the flour over the vegetables and stir well to coat. Gradually pour in the beef broth and red wine (if using), stirring constantly to avoid lumps. Add the Worcestershire sauce, thyme, and rosemary. Return the browned stew meat to the pot, cover, and let simmer for about 45 minutes or until the meat is fork-tender.
4. Add Final Ingredients
Stir in the diced potatoes and cook for another 15 minutes or until the potatoes are tender. Add the frozen peas in the last 5 minutes. If the stew is too thick, add a little more broth; if it’s too thin, let it simmer uncovered for a few extra minutes.
5. Assemble the Pot Pie
Preheat your oven to 375°F (190°C). Pour the beef stew mixture into a greased pie dish. Roll out the pie crust and lay it over the filling, crimping the edges. Cut a few small slits in the top to allow steam to escape. Brush with the beaten egg.
6. Bake and Serve
Bake for 30-35 minutes or until the crust is golden brown. Remove from the oven and let it rest for about 10 minutes before serving to allow the filling to set.
Tips & Variations
- Make it in individual servings: Use ramekins or mini pie dishes for single-serve portions.
- Shortcut with a puff pastry topping: Instead of a traditional pie crust, use store-bought puff pastry for an extra-flaky topping.
- Vegetable swaps: Try mushrooms, parsnips, or corn for a unique twist.
- Slow cooker option: Cook the filling in a slow cooker for 6-8 hours on low, then transfer to a pie dish and bake with the crust.
Warm Up Winter Nights with The Butcher Shop
This hearty beef pot pie transforms humble stew meat into a rich, flavorful meal perfect for cold winter nights. At The Butcher Shop, we source all our meat from local farmers right here in Southern Oregon. From stew meat to housemade sausages, you can rest assured that you’re feeding your family high-quality ingredients.
TBS also carries fresh-baked loaves of bread, fresh produce, pantry essentials, and even 100% natural dog food. Stop by today or call ahead to pre-order your ingredients.