Go Back
–+ servings
Golden, flaky beef stew pot pie with a portion eaten, revealing savory meat and vegetables inside a blue ramekin.
Print Recipe
No ratings yet

Beef Stew Pot Pie

This easy Beef Stew Pot Pie combines slow simmered beef stew with a flaky puff pastry crust for the ultimate comfort food. A rich and hearty dinner recipe!
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Dutch Oven, Main Dishes
Cuisine: American
Servings: 8
Calories: 561kcal
Author: Debi Morgan | Quiche My Grits

Equipment

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

Calories: 561kcal | Carbohydrates: 36g | Protein: 39g | Fat: 27g | Saturated Fat: 10g | Sodium: 769mg | Potassium: 1009mg | Fiber: 4g | Sugar: 3g | Vitamin C: 18mg | Calcium: 83mg | Iron: 6mg