Beef Stew Pot Pie
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Beef Stew Pot Pie is the ultimate comfort food dinner, featuring tender chunks of chuck roast simmered in a rich, savory gravy with potatoes and vegetables, then topped with flaky golden puff pastry. It's cozy, hearty, and perfect for chilly nights, Sunday dinner, or whenever you're craving a classic homemade beef pot pie recipe!
Why You'll Love This Meal
- Incredible Flavor: Rich flavor from seared chuck roast, tomato paste, Worcestershire sauce, fresh thyme, and red wine.
- Crispy Topping: Flaky puff pastry topping that bakes up golden and crispy on top of the beef stew.
- One Pot Meal: A complete one-pot meal packed with tender beef and hearty vegetables.
My favorite meal has always been a tender bowl of hearty beef stew. Well, that was until I added mixed veggies, a touch of wine, and topped it with flaky puff pastry! I'm totally hooked on this recipe, especially when it's really cold outside.
After testing this recipe a few times, chuck roast is the best choice for the most tender, flavorful beef. I tried using top sirloin once, but it stayed too chewy. So, purchasing a chuck roast and cutting it into one inch cubes yields the best results.
Searing the meat makes a huge difference, and a simple butter and flour roux creates the perfect thick gravy. I tried a traditional pie crust, but puff pastry gives you that flaky, bakery style finish that pairs beautifully with the rich filling. I think it tastes like a beef bourguignon pot pie, but I can barely say that, let alone spell it! 😊
What You'll Need
A great beef pot pie recipe like this one uses several ingredients, but none of them are fancy. To view quantities, visit the printable recipe card below.
- Beef Stew Meat: Purchase a 2.5 pound chuck roast and cut into 1 inch cubes for the best texture and flavor.
- Vegetable Oil: Helps create a deep brown sear.
- Black Pepper: Adds gentle heat. Adjust salt depending on your broth.
- Butter: Creates a roux that thickens the stew.
- Onion, Celery, and Garlic: Classics that build flavor.
- Tomato Paste: Adds richness and umami.
- Red Wine or Dark Beer: Boosts flavor but is totally optional.
- Beef Broth and Worcestershire: Forms the savory base of the gravy, adds salt to the mix.
- Fresh Thyme and Bay Leaf: Adds earthy aroma. Remove before baking.
- Yukon Gold Potatoes: Cut evenly so they cook through.
- Frozen Mixed Vegetables: Easy and convenient for color and texture.
- Egg and Puff Pastry Sheet: Creates a golden, flaky topping.
How to Make Beef Stew Pot Pie
- Cut beef into 1 inch cubes. Season it with pepper and brown in oil in batches, then set aside.
- Melt butter and cook onion, celery, and garlic until softened. Stir in tomato paste and cook briefly.
- Add flour and cook for 3 to 4 minutes.
- Add wine if using, then beef broth, Worcestershire, thyme, bay leaf, potatoes, and return beef to the pot, stirring well.
- Simmer on medium low about 1 ½ hours until beef is tender. Add extra liquid if needed.
- Preheat the oven to 400 degrees. Remove thyme stems and bay leaf. Stir in frozen vegetables at the end.
- Top hot stew with puff pastry, cut slits to vent, brush with egg.
- Bake for 20 minutes until the crust is flaky and golden brown.
- Serve directly out of the dutch oven, or bake the stew in ramekins for individual portions.
Favorite Pairings
This beef pot pie pairs great with a simple green salad, cranberry brussels sprouts, or crusty bread. A glass of red wine complements the rich gravy perfectly. Serve it with a crisp green salad or oven roasted broccoli.
If you'd like extra sides, boursin mashed potatoes add savory flavor along with sweet maple bourbon glazed carrots. If you prefer a hearty beef stew without a crust, try my dutch oven Irish stew recipe that's perfect for St. Patrick's Day, or get the party started with this one-pot dutch oven corned beef and cabbage! 🍀
Variations
- Add mushrooms for extra flavor and depth.
- Use fresh vegetables instead of frozen.
- Make individual pot pies in ramekins.
- Skip the wine for an alcohol free version.
Helpful Tips
- Brown the beef in batches for maximum flavor.
- Cut the potatoes the same size as the beef for even cooking.
- Add extra broth if the stew becomes too thick.
- Vent the pastry so steam can escape and keep it crispy.
- If you want individual servings, place the stew in ramekins and top with puff pastry before baking.
Recipe FAQ
You can prepare it in stages. Prepare the stew and refrigerate up to 1 day in advance. When ready to bake, top with pastry, and cook as directed until bubbly and golden.
The beef broth adds enough salt to enhance the flavor, but be sure to taste the mixture before baking and add extra salt if preferred.
Red wine or beer is completely optional. It tastes amazing with or without it, so it's up to your taste and preference.
Storage Guide
Leftovers: can be stored in an airtight container in the refrigerator for 3 to 5 days. Reheat gently on the stovetop or in the microwave.
Freezer: store the stew without pastry for up to 3 months, then top with fresh puff pastry before baking.
Thanks for visiting Quiche My Grits! ❤️ I love making recipes for you!
Recipe Card
Beef Stew Pot Pie
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- dutch oven (or large oven-safe skillet, or individual ramekins)
Ingredients
- 2½ pounds chuck roast (stew meat) diced into 1 inch cubes
- 1 Tablespoon vegetable oil
- 2 teaspoons black pepper
- 4 Tablespoons butter
- 1 cup onion diced
- ½ cup celery diced (about 2 ribs)
- 2 Tablespoons minced garlic
- 2 Tablespoons tomato paste
- ⅓ cup all-purpose flour
- ½ cup red wine optional
- 4 cups beef broth (use broth with salt)
- 2 Tablespoons Worcestershire sauce
- 2 teaspoons fresh thyme about 6-8 sprigs
- 1 bay leaf
- 1½ cups Yukon Gold potatoes diced into 1 inch cubes
- 10 ounces frozen mixed vegetables
- 1 sheet puff pastry cut into a circle (use pot lid as a template)
- 1 large egg beaten
Instructions
- Cut beef into 1 inch cubes. Season it with pepper and brown in oil in batches, then set aside.
- Melt butter and cook onion, celery, and garlic until softened. Stir in tomato paste and cook briefly.
- Add flour and cook for 3 to 4 minutes.
- Add wine if using, then beef broth, Worcestershire, thyme, bay leaf, potatoes, and return beef to the pot, stirring well.
- Simmer on medium low about 2 hours until beef is tender. Check pot frequently and add extra liquid if needed throughout the cooking process.
- Preheat the oven to 400 degrees. Remove thyme stems and bay leaf. Stir in frozen vegetables.
- Top hot stew with puff pastry, cut slits to vent, brush with egg.
- Bake for 20 minutes until the crust is flaky and golden brown.
- Serve directly out of the dutch oven, or bake the stew in ramekins for individual portions.
Notes
- Brown the beef in batches for maximum flavor.
- Cut the potatoes the same size as the beef for even cooking.
- Add extra broth if the stew becomes too thick.
- Vent the pastry so steam can escape and keep it crispy.
- There is no added salt in this recipe because the beef broth contains plenty of sodium. Be sure to taste the mixture before baking it to see if it needs added salt.
- If you want to make individual servings, place the stew in small ramekins and top with puff pastry before baking.
Nutrition
Nutrition info is an auto generated estimate.
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