Print

Braised Beef Pot Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Braised Beef Pot Pie is a hearty, flavorful twist on the classic comfort dish, featuring melt-in-your-mouth beef slow-braised with herbs, vegetables, and a savory gravy, all tucked beneath a golden puff pastry crust. This cozy and satisfying meal is perfect for cold-weather dinners or special family gatherings. Its rich, slow-cooked flavor paired with flaky pastry makes it an unforgettable centerpiece.

Ingredients

For the Braised Beef Filling:

  • 2 ½ lbs beef chuck roast, cut into 1-inch cubes

  • Salt and freshly ground black pepper, to taste

  • 3 tbsp vegetable oil

  • 1 large onion, finely chopped

  • 2 carrots, peeled and diced

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • 2 tbsp tomato paste

  • 1 cup red wine (or additional beef broth)

  • 2 cups beef broth

  • 1 tbsp Worcestershire sauce

  • 1 tsp fresh thyme (or ½ tsp dried)

  • 1 bay leaf

  • 1 cup frozen peas

  • 1 cup sliced mushrooms (optional)

  • 2 tbsp all-purpose flour (for thickening, if needed)

For the Crust:

  • 1 sheet puff pastry, thawed

  • 1 egg, beaten (for egg wash)

Instructions

  • Sear the Beef: Season beef with salt and pepper. In a Dutch oven, heat 2 tbsp oil over medium-high heat. Brown beef in batches; set aside.

  • Sauté Aromatics: Add 1 tbsp more oil if needed. Sauté onion, carrots, and celery for 5 minutes. Stir in garlic and cook 1 more minute.

  • Build the Base: Add tomato paste and cook for 2 minutes. Deglaze with wine, scraping up browned bits. Reduce by half.

  • Braise: Return beef to pot. Add broth, Worcestershire, thyme, and bay leaf. Cover and braise in a 325°F (163°C) oven for 2–2.5 hours.

  • Finish Filling: If needed, thicken with flour-water slurry on stovetop. Stir in peas and mushrooms, cook 5 more minutes. Let cool slightly.

  • Assemble: Preheat oven to 400°F (200°C). Transfer filling to a pie dish. Top with puff pastry, seal edges, cut slits, and brush with egg wash.

  • Bake: Bake for 20–25 minutes until crust is golden and filling bubbly. Let rest for 10 minutes before serving.

Notes

  • For extra richness, add shredded cheese like Gruyère to the filling before adding the crust.

  • Cool the filling before topping with pastry to prevent sogginess.

  • A bottom crust can be used—blind bake it first to avoid sogginess.

  • Potatoes can be added directly to the braised filling; dice them small so they cook evenly.

Find it online: https://avarecipe.com/braised-beef-pot-pie/