Yummiest Beef Pot Pie
Cozy up with the ultimate comfort food—Yummiest Beef Pot Pie! This hearty, homemade dish features tender chunks of perfectly seared beef stew meat, slow-simmered with a medley of flavorful vegetables like carrots, celery, and peas, all nestled in a rich, savory gravy enhanced by tomato paste, Worcestershire sauce, and aromatic thyme. The filling is encased in a flaky, golden-brown pie crust, making every bite irresistibly satisfying. With its easy-to-follow preparation and warm, savory taste, this beef pot pie is perfect for family dinners, special occasions, or any time you’re craving a homestyle classic. Ready in just two hours and serving up to six, this recipe will quickly become a household favorite! Keywords: beef pot pie, homemade comfort food, savory pie recipe, hearty beef dinner, classic pot pie.
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Recipe Information
Ingredients
- 1.5 pounds Beef stew meat
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 2 Carrots, peeled and diced
- 2 Celery stalks, diced
- 1 large Russet potato, peeled and diced
- 1 cup Frozen peas
- 3 tablespoons Flour
- 2.5 cups Beef broth
- 1 tablespoon Tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Thyme, dried
- 1 Bay leaf
- 2 Premade pie crust (top and bottom)
- 1 Egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Season the beef stew meat with salt and black pepper, then add it to the pot. Sear the beef on all sides until browned, about 5-6 minutes. Remove the beef from the pot and set it aside.
In the same pot, add the diced onion, garlic, carrots, and celery. Sauté the vegetables until softened, about 5-7 minutes.
Stir in the flour and cook for 1-2 minutes to create a roux.
Gradually add the beef broth while stirring to avoid lumps, followed by the tomato paste, Worcestershire sauce, thyme, and bay leaf. Mix well.
Return the seared beef to the pot along with the diced potato. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, or until the beef and potatoes are tender.
Stir in the frozen peas and cook for an additional 5 minutes. Remove the bay leaf and adjust seasoning with salt and pepper, if needed. Let the filling cool slightly.
Roll out one premade pie crust and fit it into the bottom of a 9-inch pie dish. Trim any excess edges.
Spoon the cooled beef filling into the pie dish, spreading it evenly.
Place the second pie crust over the top and seal the edges by crimping or pressing with a fork. Cut a few small slits in the top to allow steam to escape.
Brush the top crust with the beaten egg to help it achieve a golden color during baking.
Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden brown.
Let the pot pie cool for 10-15 minutes before serving.
Nutrition Facts
Calories |
3699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.0 g | 249% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 6537 mg | 284% | |
| Total Carbohydrate | 253.7 g | 92% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 38.4 g | ||
| Protein | 223.9 g | 448% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 519 mg | 40% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 5934 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
