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Classic Beef Pot Pie: The Ultimate Hearty Comfort Food Recipe

This classic beef pot pie combines tender beef, savory vegetables, and rich gravy wrapped in a flaky, buttery crust for the ultimate comfort food experience. The dish features perfectly balanced flavors and textures with fork-tender beef, vegetables with just the right bite, and a golden crust that brings everyone to the table.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs beef stew meat, cut into 1-inch cubes
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 potatoes, peeled and cubed
  • 1 cup frozen peas
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 sheets puff pastry or pie crust
  • 1 egg, beaten (for egg wash)

Method
 

Instructions
  1. Heat olive oil in a large Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches until nicely seared on all sides. Remove the beef and set aside.
  2. In the same pot, add the onions, carrots, and celery. Cook for 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 1 minute.
  3. Sprinkle the flour over the vegetables and stir to coat. Gradually add the beef broth while stirring constantly to prevent lumps. Add the Worcestershire sauce and dried thyme. Return the beef to the pot and bring to a simmer.
  4. Reduce heat to low, cover, and simmer for 1.5-2 hours until the beef is fork-tender. During the last 15 minutes, add the cubed potatoes. Stir in the frozen peas just before assembling the pie.
  5. Preheat oven to 400°F (200°C). Transfer the beef filling to a 9-inch pie dish. Roll out the pastry to fit the top of the dish, then place it over the filling. Trim and crimp the edges, then brush with beaten egg. Cut a few slits in the top to allow steam to escape.
  6. Bake for 25-30 minutes until the crust is golden brown and the filling is bubbling. Let rest for 10 minutes before serving to allow the filling to set.

Notes

Choose chuck roast or stew meat for best tenderness. Don't skip browning the beef for deep flavor. If filling is too thin, thicken with cornstarch slurry. Can be made ahead 2 days in advance.