Description
This hearty Beef Pot Pie recipe features tender chunks of organic beef chuck roast simmered in a rich and flavorful stew with seasonal vegetables and herbs, all topped with a flaky puff pastry crust. Perfect for cozy dinners, this classic comfort food is enhanced with red wine, fresh thyme, and parsley for a deeply satisfying meal.
Ingredients
Scale
Beef and Seasonings
- 2 1/4 to 2 1/2 pounds organic beef chuck roast, cut into medium-size chunks
- Salt, to taste
- Black pepper, to taste
- 1 1/2 teaspoons paprika
- 5 tablespoons all-purpose flour, divided
- Olive oil, for searing and sautéing
Vegetables and Aromatics
- 1 onion, diced
- 2 carrots, peeled and sliced into medium-large chunks
- 2 ribs celery, sliced into medium-large chunks
- 1 large parsnip, peeled and sliced into medium-large chunks
- 6 cloves garlic, pressed
Herbs and Spices
- 2 teaspoons Italian seasoning
- 2 small bay leaves
- 1/2 teaspoon dried thyme
- 1/4 teaspoon white pepper
Liquids and Others
- 1 tablespoon tomato paste
- 1/2 cup red wine (drinkable variety)
- 2 cups beef stock
- 8 ounces yellow baby potatoes, halved or quartered
- 3/4 cup petite frozen peas, thawed
- 1 tablespoon chopped parsley
- 1 teaspoon fresh thyme leaves
- 1 sheet puff pastry, kept frozen until ready to roll out
- 1 egg yolk, whisked, for egg wash
Instructions
- Prepare Ingredients: Gather and prep all ingredients as listed, keeping the puff pastry frozen until ready to use.
- Season Beef: In a large bowl, toss beef chunks with salt, black pepper, paprika, and 2 tablespoons of flour until evenly coated.
- Sear Beef: Heat 2-3 tablespoons olive oil in a large Dutch oven over medium-high heat. In batches, sear the seasoned beef until deeply browned on all sides, then remove and set aside.
- Sauté Vegetables: Add more olive oil if needed, then sauté onion, carrots, celery, and parsnip in the same pot for a few minutes to soften. Add garlic, Italian seasoning, bay leaves, dried thyme, and white pepper; stir until aromatic.
- Deglaze and Thicken: Stir in tomato paste, then pour in red wine. Let it bubble and reduce for a couple of minutes. Sprinkle remaining 3 tablespoons flour evenly over mixture and stir well.
- Add Liquids and Simmer: Return beef to pot along with beef stock and baby potatoes. Bring to a vigorous simmer, then reduce heat and gently simmer uncovered for about 2 1/2 hours, stirring occasionally, until beef is very tender. Cover last 15-20 minutes if sauce reduces too much.
- Finish Filling: Stir in thawed peas, chopped parsley, and fresh thyme leaves. Allow filling to cool to room temperature. The filling can be made a day ahead and refrigerated.
- Prepare Puff Pastry: Remove frozen puff pastry sheet from freezer and allow to thaw for 30 to 45 minutes or as per package instructions.
- Preheat Oven and Prepare Dish: Preheat oven to 400°F (200°C). Prepare a large, deep baking dish (about 2 1/2 quarts).
- Assemble Pot Pie: Pour beef filling into the baking dish. Roll out thawed puff pastry to cover the dish with a slight overhang for tucking in.
- Cover and Seal: Place the puff pastry over the beef filling and gently tuck in the edges around the dish.
- Apply Egg Wash: Brush the puff pastry with whipped egg yolk to create a shiny golden crust. Cut 4 venting slits in the pastry top.
- Bake: Bake in preheated oven for 30 to 35 minutes, until the puff pastry is golden brown and puffed.
- Serve: Garnish with extra fresh thyme leaves or parsley, and serve hot for a comforting meal.
Notes
- Use any dry red wine suitable for cooking or drinking; it adds depth and richness.
- Make sure to sear the beef well for maximum flavor and caramelization.
- If puff pastry thaws too quickly and becomes sticky, chill it briefly before rolling.
- The filling can be made a day ahead and refrigerated to save time.
- Adjust seasoning after simmering as flavors concentrate.
- For a crispier crust, you can brush the edges of the baking dish with butter before adding the filling.
- Prep Time: 30 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Braising and Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of pot pie
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 115 mg
Keywords: beef pot pie, puff pastry pot pie, comfort food, beef stew recipe, savory pie, hearty dinner
