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Beef Chuck Pot Pie with Puff Pastry and Vegetables Recipe

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4.3 from 71 reviews

  • Author: admin
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x

Description

This hearty Beef Pot Pie recipe features tender beef chuck and a medley of vegetables in a rich, savory gravy, all encased in a flaky puff pastry crust. Perfect for a comforting family dinner, this classic dish combines slow-simmered beef with flavorful vegetables, finished with a golden egg-washed pastry top.

Ingredients

Scale

Beef and Vegetables

  • 1 1/2 lbs (680g) beef chuck, cut into bite-sized cubes
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 medium carrots, diced
  • 1 cup frozen peas
  • 1 cup frozen corn

Gravy

  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1/2 cup red wine (optional)
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
  • Salt and pepper, to taste

Pastry

  • 2 sheets puff pastry (store-bought or homemade)
  • 1 egg, beaten (for egg wash)
  • Fresh thyme for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the pot pie later.
  2. Cook the Beef: Heat olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides, about 5-6 minutes. Once browned, remove the beef from the pot and set it aside.
  3. Sauté the Vegetables: In the same pot, add the diced onion, carrots, and minced garlic. Cook until softened, about 4-5 minutes, stirring occasionally to prevent sticking.
  4. Make the Gravy: Stir in the flour and cook for 1-2 minutes to eliminate the raw taste. Gradually add the beef broth and red wine (if using), stirring constantly to avoid lumps. Add the tomato paste, Worcestershire sauce, thyme, salt, and pepper. Let the mixture simmer for 10-15 minutes until the gravy thickens.
  5. Add the Beef and Veggies: Return the browned beef to the pot along with the frozen peas and corn. Stir everything together and cook for an additional 5 minutes to heat through. Then, remove the pot from heat and allow the filling to cool slightly.
  6. Prepare the Pastry Base: Roll out one sheet of puff pastry and use it to line the bottom of a pie dish, ensuring it covers the edges.
  7. Fill the Pie: Pour the beef and vegetable mixture evenly over the pastry base in the pie dish.
  8. Top the Pie: Roll out the second sheet of puff pastry and place it over the filling. Seal the edges by pressing down firmly, and cut a few slits on top to allow steam to escape during baking.
  9. Egg Wash: Brush the top puff pastry with the beaten egg using a pastry brush to achieve a beautiful golden brown finish.
  10. Bake: Place the pie in the preheated oven and bake for 30-40 minutes, or until the pastry is puffed and golden brown.
  11. Garnish and Serve: Let the pot pie cool for a few minutes after baking. Garnish with fresh thyme if desired and serve warm for a comforting meal.

Notes

  • You can substitute beef chuck with stew beef or brisket if preferred.
  • If you omit red wine, simply increase beef broth by 1/2 cup for more liquid.
  • For a crispier crust, chill the pie for 15 minutes before baking.
  • Leftover pot pie can be stored in the refrigerator for up to 3 days and reheated in the oven.
  • Use fresh thyme if available for the best flavor, but dried thyme works well too.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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Find it online: https://restaurantrecipesbook.com/beef-chuck-pot-pie-with-puff-pastry-and-vegetables-recipe/