Taste of Home Beef N Green Bean Pie

I can't call back of any dish more appropriately labeled "condolement nutrient" than Beef Pot Pie. Truly splendid pot pies are difficult to come by just this method will deliver the well-nigh tender and securely flavored beef pie recipe you've ever fabricated. The filling is braised in the oven until the meat is melt-in-your-mouth tender, then topped with pie crust dough and returned to the oven. This finishes into 1 special dish that will take everyone proverb "yu-um" with every bite.

The recipe here, adapted from Cook's State, takes a bit of fourth dimension, but is piece of cake and non entirely hands-on. It is, however, quicker than many other pot pie recipes I've tried, and the ingredients in this dish come together for a circuitous, satisfying flavor.

In a Dutch-oven, browning only one-half of the beef before stewing imparts the rich, deep flavor of searing without overcrowding the pan and having to practise two batches. The juices from the browned portion of the roast volition help flavor your vegetables in the initial saute' and the remaining meat will release flavorful juices in the oven.

Ingredients needed to make Beef Pot Pie-

The following list is non the complete list for this recipe so for shopping, utilise the printable recipe to purchase all ingredients and quantities needed-

• Beef Chuck-eye Roast- Yous may substitute sirloin steak hither if yous like just the cost is a scrap higher.
• Mushrooms, onions, garlic, carrots, frozen peas- these are the vegetables I utilise in the recipe but you lot can skip what yous don't like or substitute. For case, I honey to employ frozen pearl onions for the chopped onion now so.
• Beef goop, soy sauce, Worcestershire sauce, bay leaf, fresh thyme, all-purpose flour- these are the primary ingredients, as well as the juices from the beef, that will create the delicious base for the beefiness and vegetables in the beef pot pie.
• Pie crust- You lot may make your ain pie crust or buy pre-made pie crust. The recipe just calls for chaff on the summit, but you can make a double crust for this beefiness pot pie, but I recommend blind baking or par-baking the bottom crust before filling.
• Egg for an egg wash to provide a squeamish sheen to your pie chaff- this is optional but overnice looking.

Can Beef Pot Pie be made alee of serving?

Absolutely. especially if y'all want to make the filling ahead of time and so get together to bake with the pie chaff the day of serving. The filling tin exist completed and then refrigerated up to two days, or sealed in an air-tight container and frozen for up to iii months. The day of assembly, if your filling is refrigerated, no extra time is necessary for baking the pie. If yous freeze the filling, I would defrost the filling in the refrigerator overnight earlier assembling the pie.

How to make homemade beef pot pie?

In a Dutch-oven, browning but half of the beef before stewing imparts the rich, deep flavor of searing without overcrowding the pan and having to exercise two batches. The juices from the browned portion of the roast volition help season your vegetables in the initial sauté and the remaining meat will release flavorful juices in the oven.

Browning the vegetables makes a dainty caramelization for added flavour, cooking until soft. Key ingredients are then added for the most flavorful pot pie in case I've failed to mention that this recipe is "flavorful" – tomato paste, garlic and ruby vino (the vino can exist substituted for water, if need be). Then add good-quality beefiness broth, soy sauce, Worcestershire and bay leaf.

Finally, add all the beef into the mix and bake this filling in the oven for most an hour and a half or until the meat is tender.

After oven-braising the filling, remove to bowl. Then add together a bit of water to your Dutch-oven and scrape off some of the fond that accumulated on the side of the pan. Add this complex, flavorful juice to your meat filling for optimal flavour and extra moisture.

Now we're set to put everything together for this "bring on the common cold weather" juicy pot pie. But starting time let me talk to you lot almost your pie crust. I am a truthful make-it-all-from-scratch kind of cook. But from time to time, I've used store-bough pie crusts and have had excellent results with them. Just practise what's easy for you. Just if you're looking for an like shooting fish in a barrel homemade recipe, the crust for my Foolproof Berry Galette is so easy, delicious, and is completely and easily made in a food processor.

Here it is fresh out of the oven, you but know information technology's going to be good. Really good! This Beef Pot Pie is going to be served around here quite often and I promise you'll also give information technology a try. You lot won't be disappointed. The recipe yields 6 servings, but everyone will want seconds so be prepared. Seldom will y'all have leftovers, but if you do, this recipe is delightful the next day and even more and then the day after that.

Filling options for homemade Beefiness Pot Pie-

As I mention in the ingredient list above, you tin use beef chuck roast or sirloin steak for the beef pot pie. I would not alter out the ingredients that create the bulky-delicious broth for this recipe, it'due south already then good. Only we all take our preferences for the vegetables that go into our pot pie- Some other ingredients that are as well delicious are- diced potato or parsnip, chopped celery, pearl onions, green beans. Apply what you lot like but try to keep the quantity of vegetables well-nigh the same as the original recipe and so your meat to veggie ratio is good, and you also accept enough of thick broth to encase the filling.

Beef Pot Pie

This recipe does take a few hours to finish, but information technology'south not easily-on the entire time. The filling is pre-baked to ensure the chuck roast pieces are super tender. A nice option here is to simply cook one-half the beef in a skillet until browned and juicy. Then add information technology in with the rest of the beef before putting into dish and oven-baking.

Prep Time xv minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 45 minutes

Servings 6

Calories 503

• 2 pounds boneless beef chuck-eye roast, trimmed and cut into 3/four-inch pieces Sirloin steak may be substituted
• Table salt and pepper
• 3 Tablespoons olive oil or avocado oil, divided
• iv ounces mushrooms, baby bellas also called creminis or white push if unavailable, trimmed and quartered
• one onion, finely chopped-pearl onions are also expert
• three carrots, peeled and cut into one/2-inch pieces
• 2 Tablespoons tomato paste
• 4 garlic cloves, minced
• ane/2 loving cup dry reddish wine, or ane/ii loving cup water
• 3 Tablespoons all-purpose flour
• 2 cups beef goop
• one Tablespoon soy sauce
• i Tablespoon Worcestershire sauce
• 1 bay leaf
• ane loving cup frozen peas
• ane 1/two teaspoons chopped fresh thyme, divided
• 1 large egg, lightly beaten
• 1 9-inch store-bought pie dough round or your ain made-from-scratch pie crust

• Suit oven rack to lower-middle position and heat oven to 350F degrees. Pat beefiness cubes dry with a paper towel and season with salt and pepper. Rut 1 1/ii tablespoons of the oil in a Dutch oven over medium-high estrus. Add together half the beef and cook until well browned all over, almost 7 minutes. Using slotted spoon, transfer the beef to basin or plate with the remaining uncooked beef. Note: you lot volition non cook the remaining beef earlier placing in the pot pie. Cooking half the beefiness imparts some adept flavour from braising only saves time non requiring all the beef to be browned earlier placing in the pie. It works, I promise.

• Reduce rut to medium and add remaining 1 1/two tablespoons oil to now-empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping upwardly any browned bits. Stir in love apple paste and garlic and cook until fragrant, about xxx seconds.

• Stir in wine (or water) and cook until evaporated, well-nigh 2 minutes. Stir in flour until the vegetables are well coated and cook for i infinitesimal. Add broth, soy sauce, Worcestershire, and bay leaf, stirring until combined. Scrape any bits that accept stuck to bottom of pan to incorporate into liquids. Add all of the beef and bring to a simmer. Cover and transfer to oven. Melt until beef is tender, nigh 1 one/four hours.

• Remove filling from oven and taste the beef to make sure information technology'south tender to your liking. If it tastes chewy, add 1/4 cup water, stir and return to oven for another 20-30 minutes. In one case meat is tender, remove and then increase oven temperature to 400F degrees. If the meat mixture looks to need more "juice", then remove mixture from pot to a plate and add 1/four to 1/ii cup water back to the Dutch oven and kind of tilt the pan to scrape off some of the crusty fond that's accumulated in the pot. This should create a thick meaty sauce to add into the meat mixture and thin it out a scrap, plus it only adds to the flavor of the beef.

• Discard the bay foliage and stir in the fresh thyme and add together the peas. Taste the filling and add together salt and pepper to taste at this time (up to ane teaspoon salt and 1/2 teaspoon pepper).

• Spray the lesser of a nine-inch deep-dish pie plate and add together meat mixture to the dish.

• Brush the rim and interior lip of the pie plate with egg (this will prevent the shell from sticking to the dish and peachy or breaking). Top the filling with pie dough so dough overhangs edges of pie plate but slightly. Fold overhanging pie down inward then folded edge is affluent with inner edge of pie plate. Crimp dough evenly around edge of pie using your fingers.

• Using a dent pocketknife, cutting a 1/2-inch hole in center of pie. Cut six ane/2-inch slits around the hole, halfway between center and edge of pie. Brush dough with remaining egg. Season the top of the dough with table salt, pepper and remaining 1/2 teaspoon chopped thyme. Transfer pie to rimmed blistering sheet and broil until crust is golden brown, 20-thirty minutes.

• Transfer pie to cooling rack and let cool for 15 minutes. Serve.

• Use other vegetables if you lot prefer in this beefiness pot pie recipe. Adding diced potatoes is a popular improver.
• I dearest to use frozen pear onions in place of the chopped onions from time to time. They look nice and are tasty.
• Beefiness stew meat is okay to apply for the meat in the recipe.

Nutrition Facts

Beef Pot Pie

Amount Per Serving

Calories 503 Calories from Fatty 225

% Daily Value*

Fat 25g 38%

Saturated Fatty 10g 63%

Cholesterol 131mg 44%

Sodium 808mg 35%

Potassium 942mg 27%

Carbohydrates 28g nine%

Fiber 3g 13%

Sugar 5g six%

Protein 36g 72%

Vitamin A 5420IU 108%

Vitamin C 15.3mg 19%

Calcium 69mg vii%

Iron 5.4mg 30%

* Pct Daily Values are based on a 2000 calorie diet.

Recipe tested, slightly changed and adapted from Cook's Land.

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Source: https://gooddinnermom.com/beef-pot-pie/

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