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Timeless Classic Beef Pot Pie - Authentic Recipe with Golden Crust

This classic beef pot pie features tender beef chunks simmered in rich gravy with vegetables, all encased in a buttery, flaky crust that bakes to golden perfection. The recipe uses traditional techniques with foolproof results, making it ideal for family dinners and special occasions.
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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 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 sheets puff pastry or pie crust
  • 1 egg, beaten (for egg wash)

Method
 

Instructions
  1. Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown in batches until nicely seared on all sides. Remove and set aside.
  2. In the same pot, add onions, carrots, and celery. Cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Sprinkle flour over the vegetables and stir to coat. Gradually pour in beef broth while stirring constantly to prevent lumps. Return the browned beef to the pot along with 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 beef is fork-tender. Stir in frozen peas during the last 5 minutes of cooking.
  5. Preheat oven to 400°F (200°C). Roll out one sheet of pastry to fit your pie dish. Pour the cooled filling into the dish, then cover with the second pastry sheet. Crimp edges and brush with beaten egg. Cut slits in the top for steam to escape.
  6. Bake for 30-35 minutes until the crust is golden brown and the filling is bubbling. Let rest for 10 minutes before serving.

Notes

Choose beef chuck roast for tenderness, properly brown the beef for rich flavor, cool the filling before adding pastry to prevent sogginess, and consider crust variations like puff pastry or traditional pie crust.