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Classic Beef Pot Pie Recipe - Ultimate Comfort Food with Flaky Golden Crust

This classic beef pot pie features tender beef cubes, savory vegetables, and a golden flaky crust for the ultimate comfort food experience. Perfect for cozy family dinners, this hearty dish delivers nostalgic flavors with melt-in-your-mouth texture.
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Prep Time 30 minutes
Cook Time 2 hours 35 minutes
Total Time 3 hours 5 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Season the beef cubes generously with salt and pepper.
  2. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring all sides get a nice sear. Remove and set aside.
  3. In the same pot, add onions, carrots, and celery. Cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  4. Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
  5. Gradually pour in beef broth and vegetable broth, stirring constantly to prevent lumps. Add Worcestershire sauce, thyme, and bay leaf.
  6. Return the browned beef to the pot. Bring to a simmer, then reduce heat, cover, and cook for 1.5-2 hours until beef is tender. Stir occasionally.
  7. Remove from heat and stir in frozen peas. Discard the bay leaf. Adjust seasoning if needed.
  8. Transfer the filling to a 9-inch pie dish. Roll out your pastry crust and place it over the filling. Trim excess and crimp edges. Cut a few slits in the top to allow steam to escape.
  9. Brush the crust with beaten egg for a golden finish. Bake for 30-35 minutes until the crust is golden brown and the filling is bubbling.
  10. Let the pie rest for 10-15 minutes before serving to allow the filling to set.

Notes

For the most tender beef, choose chuck roast or stew meat with good marbling. Don't skip browning the beef as it creates rich flavor. Can be made ahead - prepare filling up to 2 days in advance and assemble before baking.