I really wish you could come over and eat beef pot pie with me. Photos do not do it justice. Photos do not have an aroma. Photos not have flavor. Beef pot pie is not pretty like grapefruit sorbet or macaroon ice cream sandwiches or a double chocolate torte but it would be a mistake to write it off. This recipe tops my list of non-dessert foods. I’ve dreamt about it. Filled with rich flavor and topped with a buttery crust, this beef pot pie is the comfort food of kings.
Last spring, my mom made beef pot pie when we visited and I was smitten. Not one to seek out meat recipes, I realized I’d been missing out. The beef, cooked with spices, vegetables and red wine, is so tender and flavorful while the rest gets cooked down to a delectable, almost gravy-like stew. It fills you while dazzling your taste buds. If you prefer, the pot pie filling can be eaten as a stand alone stew but then you would miss out on the pastry dough topping and its flaky, buttery goodness.
This isn’t a make-it-quick recipe. It’s easy but time heavy. It takes time, most of it hands-off, to simmer the ingredients together to create the mouth-watering flavor. It’s perfect for a holiday dinner or special occasion or for that one person you want to impress because impress it will.
So don’t dismiss it because it’s not pretty. It’s what’s inside that counts. And what’s inside is amazing.
Recipe from Joy of Cooking
Ingredients
- 2 lbs boneless beef stew meat (chuck or bottom round), cut into 2" cubes
- 1/2 to 1 tsp dried herbs (thyme, marjoram, oregano and/or basil)
- 1/2 tsp salt
- 1/2 t black pepper
- 1/2 cup flour
- 2 Tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 small rib celery, chopped
- 4 cloves garlic, chopped
- 2 bay leaves
- 1/2 to 1 tsp dried herbs (thyme, marjoram, oregano and/or basil)
- 1/2 tsp salt
- 1/2 tsp black papper
- 2 to 3 cups of dry red wine (or beef or chicken stock, dry white wine or beer)
- 2 to 3 carrots, cut into chunks
- 3 to 4 boiling potatoes, peeled and cut into chunks
- 1 1/4 cup all-purpose flour
- 1/2+ tsp salt
- 1/3+ cup vegetable shortening
- 1 1/2 Tbsp cold butter
- 3 Tbsp ice water
Instructions
- Season cubed beef with dried herbs, salt and pepper.
- Dredge seasoned beef in flour. Shake off excess flour.
- Heat 2 Tbsp of olive oil in a Dutch oven over medium heat. Add the meat in batches and brown on all sides. Be careful not to crowd the pot or scorch the meat.
- Remove the meat with a slotted spoon. Cook all the meat.
- Pour off all but 2 Tbsp of fat from the pot. (Or add more if needed.)
- To the pot, add 1 chopped onion, 1 chopped carrot, 1 chopped rib of celery and chopped garlic cloves.
- Cover and cook, stirring often over medium heat until the onions are softened (about 5 minutes).
- Add the bay leaves, dried herbs, salt and black pepper.
- Add in the browned meat and enough liquor to cover the meat as least halfway.
- Bring to a boil and then reduce the heat, cover and simmer gently until the meat is tender, 1 1/2 hours to 2 hours.
- Add in 2-3 carrots, cut into chunks and 3-4 boiling potatoes, peeled and cubed.
- Cover and cook until vegetables are tender, 35 to 40 minutes.
- Remove from heat.
- Sift together the flour and salt.
- Add in the vegetable shortening and cold butter.
- Cut half of the shortening into the flour mixture with a pastry blender until it has the consistency of cornmeal. Cut the remaining half into the dough until it is pea-sized.
- Sprinkle the dough with the ice water. Blend the water into the dough until it just holds together. (you might need to add 1/2 tsp to 1/2 Tbsp extra ice water)
- Grease a 9 x 13 baking dish and add the stew.
- Roll the dough out into the shape of the baking dish and place on top of the stew, tucking the edges down in against the sides of the dish.
- Brush the top with 2 Tbsp of beaten egg.
- Bake at 400F until bubbly and the crust is nicely browned, 30-40 minutes.
I just recently made turkey pot pie. You forget how good it is. But, amazingly, I’ve never had beef. Adding it to the short list.
If turkey pot pie is anything like this beef pot pie, sign me up!