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Classic Beef Pot Pie with Puff Pastry Recipe

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4.2 from 80 reviews

This hearty Beef Pot Pie recipe features tender chunks of seared beef chuck roast slow-simmered with aromatic vegetables and herbs in a rich, flavorful sauce, topped with a flaky golden puff pastry crust. Perfect for a comforting dinner, this classic dish combines slow cooking with careful layering of flavors and textures, resulting in a satisfying and elegant homemade meal.

Ingredients

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 flour, divided use
  • Olive oil, as needed

Vegetables and Herbs

  • 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 through garlic press
  • 2 teaspoons Italian seasoning
  • 2 small bay leaves
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon white pepper
  • 1 tablespoon tomato paste
  • 1/2 cup red wine (your favorite drinking wine)
  • 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

For the Crust

  • 1 sheet puff pastry (keep frozen until ready to roll out)
  • 1 egg yolk, whisked (for egg wash)

Instructions

  1. Prepare ingredients: Gather and prep all ingredients except the puff pastry, which should remain frozen until ready to roll out.
  2. Season beef: Place beef chunks in a large bowl, season generously with salt, black pepper, paprika, and toss to coat. Sprinkle 2 tablespoons of flour over the beef and toss again to coat evenly.
  3. Sear beef: Heat 2 to 3 tablespoons olive oil in a large deep pot or Dutch oven over medium-high heat. In batches, add the beef pieces and sear until deeply browned on all sides. Remove beef with a slotted spoon and set aside.
  4. Sauté vegetables and aromatics: In the same pot, add more oil if needed. Add diced onion, carrot, celery, and parsnip; sauté for a few minutes until slightly softened. Add garlic, Italian seasoning, bay leaves, dried thyme, and white pepper. Stir and cook until fragrant.
  5. Add tomato paste and wine: Stir in tomato paste to coat vegetables, then pour in red wine. Allow wine to bubble and reduce for about two minutes.
  6. Thicken and add liquids: Sprinkle the remaining 3 tablespoons of flour evenly over the mixture and stir briefly to incorporate. Add the seared beef, beef stock, and baby potatoes. Stir well.
  7. Simmer stew: Bring mixture to a vigorous simmer or boil, then reduce heat to a gentle simmer. Cook uncovered for about 2 1/2 hours until beef is very tender, stirring occasionally. Cover for the last 15–20 minutes if the sauce reduces too much.
  8. Finish filling: Stir in thawed peas, chopped parsley, and fresh thyme leaves. Allow the stew filling to cool to room temperature. You can refrigerate to speed cooling or prepare a day ahead.
  9. Thaw puff pastry: Remove frozen puff pastry from freezer and allow to thaw for 30–45 minutes until pliable enough to roll.
  10. Preheat oven and prepare dish: Preheat oven to 400°F (200°C). Use a large, deep baking dish (about 2 1/2 quart size, roughly 2 inches deep) for the pot pie.
  11. Assemble pot pie: Pour beef stew filling into the prepared baking dish. Roll out the thawed puff pastry to cover the dish, allowing extra to tuck around edges for a secure crust. Lay the pastry over the filling and tuck the edges around.
  12. Apply egg wash and vent: Brush the puff pastry surface lightly with whisked egg yolk to give a golden finish. Cut 4 slits in the pastry top to allow steam to escape during baking.
  13. Bake: Place the assembled pot pie in the preheated oven and bake for 30 to 35 minutes, or until the puff pastry is puffed and golden brown.
  14. Serve: Garnish with additional fresh thyme leaves or parsley and serve the pot pie hot for a comforting meal.

Notes

  • For best results, use a heavy pot or Dutch oven for even cooking and searing.
  • The stew filling can be prepared a day in advance and refrigerated, which enhances the flavors.
  • Use high-quality red wine that you enjoy drinking for best flavor.
  • If the puff pastry thaws too much and becomes sticky, chill it briefly before rolling out.
  • To avoid a soggy crust, ensure the stew has thickened properly before assembling the pot pie.
  • You can double this recipe to fit a larger baking dish or make two pies.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Find it online: https://justsosavory.com/classic-beef-pot-pie-with-puff-pastry-recipe/