Beef Pot Pie

beef pot pie

Chock-full of beef, veggies, herbs, and a splash of red wine, this rich, flavorful beef pot pie is finished with a golden, flaky crust.

Beef Pot Pie
Makes 6 to 8 servings
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  1. 4 tablespoons olive oil, divided
  2. 2 pounds beef sirloin, cut into 1-inch pieces
  3. 1 teaspoon salt
  4. 1 teaspoon ground black pepper
  5. 1 medium onion, chopped
  6. 2 cloves garlic, minced
  7. 2 tablespoons tomato paste
  8. 1 cup dry red wine
  9. 5½ cups beef broth, divided
  10. 1 pound Yukon gold potatoes, cut into 1-inch pieces
  11. 1 (8-ounce) package fresh baby portobello mushrooms, quartered
  12. 1 cup sliced carrots
  13. 1 cup sliced celery
  14. 6 sprigs fresh thyme
  15. 2 sprigs fresh rosemary
  16. 3 bay leaves
  17. 1 cup frozen peas
  18. 1 cup frozen corn kernels
  19. ¼ cup cold water
  20. 3½ tablespoons cornstarch
  21. 1 (14.1-ounce) package refrigerated piecrusts
  1. In a 3.75-quart braiser, heat 1 tablespoon oil over medium-high heat. Sprinkle beef with salt and pepper. Add one-third of beef to pot, and cook until browned on all sides, 5 to 6 minutes. Remove beef from pot. Repeat procedure with 2 tablespoons oil and remaining beef.
  2. Heat remaining 1 tablespoon oil in pot over medium-high heat. Add onion; cook, stirring occasionally, for 5 minutes. Add garlic; cook for 1 minute. Stir in tomato paste; cook for 1 minute. Stir in wine, and bring to a boil. Reduce heat, and simmer until liquid is reduced by half, about 8 minutes. Stir in 5 cups broth, potatoes, mushrooms, carrot, celery, thyme, rosemary, and bay leaves; bring to a boil. Reduce heat, and simmer, uncovered, until beef is tender, about 2 hours.
  3. Discard thyme, rosemary, and bay leaves. If necessary, stir in remaining ½ cup broth so liquid is just covering meat and vegetables. Stir in peas and corn.
  4. In a small bowl, whisk together ¼ cup cold water and cornstarch until dissolved. Stir into beef mixture, and simmer until mixture is thickened, about 5 minutes. Remove from heat.
  5. Preheat oven to 400°.
  6. On a lightly floured surface, unroll piecrusts, and stack together. Roll dough into same shape as pot. Place dough on top of beef mixture, and crimp edges as desired. Cut 3-inch slits in top of dough to release steam.
  7. Bake until crust is golden brown and filling is bubbly, 25 to 30 minutes. Let stand for 10 minutes before serving.
Paula Deen Magazine