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Rich Beef Pot Pie with Deep Savory Gravy - Ultimate Comfort Food Recipe

This rich, savory beef pot pie features tender beef simmered in a deeply flavorful gravy with hearty vegetables, topped with a flaky golden-brown crust. Perfect for cozy family dinners, the slow-cooking method ensures the beef becomes incredibly tender while the vegetables absorb all the savory goodness.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups beef broth
  • 1/2 cup apple cider vinegar
  • 2 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup frozen peas
  • Salt and black pepper to taste
  • 2 sheets puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Method
 

Instructions
  1. Season the beef cubes generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring each piece gets a nice sear on all sides.
  2. Reduce heat to medium and add the onions, carrots, and celery to the pot. Cook for 5-7 minutes until vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
  3. Sprinkle the flour over the vegetables and beef, stirring constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the beef broth while stirring continuously to prevent lumps. Add the apple cider vinegar, tomato paste, Worcestershire sauce, thyme, and bay leaf.
  4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours until the beef is fork-tender. Stir occasionally to prevent sticking. Remove the bay leaf and stir in frozen peas during the last 5 minutes of cooking.
  5. Preheat oven to 400°F (200°C). Transfer the beef filling to a 9-inch pie dish. Roll out one sheet of puff pastry to cover the top of the dish, trimming any excess. Brush with beaten egg and cut a few slits in the top to allow steam to escape.
  6. Bake for 25-30 minutes until the crust is golden brown and the filling is bubbling. Let the pie rest for 10 minutes before serving to allow the filling to set.

Notes

The beef filling can be prepared up to 2 days in advance for deeper flavor development. For individual servings, use ramekins and reduce baking time to 15-20 minutes. The pie freezes well for up to 3 months.