Time 3h Number Of Ingredients 14 Steps:
Heat a large pot or Dutch oven over high heat and add a few tablespoons of olive oil. Dry the meat with paper towels then add to the pot. Cook in batches until the beef is browned all over. Remove from the pot and set aside. In the same pot, add the onion, celery and carrots. Cook for 5-7 minutes until the vegetables start to soften and turn golden brown. Add the garlic and rosemary and cook until fragrant. Stir the flour into the vegetables then add the meat back into the pot and combine. Pour in the tomatoes, beef stock, mustard and sugar. Season with salt and pepper, stir to combine then cover with a lid. Reduce the heat and allow to simmer for 90 minutes or until the beef is almost completely soft. Remove the lid and allow to simmer for another 30 minutes until the beef is very tender and the sauce has reduced and thickened slightly. Preheat the oven to 180°C/350°F. Transfer the stew to a deep casserole dish. If there’s a lot of sauce, feel free to only use half of it. Top the pie with a sheet of puff pastry. Crimp the edges, make a few slits into the top of the pastry to act as vents and brush with beaten egg. Place in the preheated oven and bake for 20-25 minutes until the pastry is golden brown, puffed and cooked through. Remove from the oven, allow to rest for 10 minutes then serve.
Time 2h20m Yield 6 servings Number Of Ingredients 19 Steps:
Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate. Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes. After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely. Preheat the oven to 425 degrees F. On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps. Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each. Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.
Time 1h Yield 1 pie, 8 serving(s) Number Of Ingredients 11 Steps:
Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender. Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot. Drain meat when done & return to pot. Add 1 can Campbell’s beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low. Spray deep pie dish (I use quiche’ dish) with Pam. Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture. Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam. Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.
Time 1h Yield 6 servings. Number Of Ingredients 12 Steps:
Preheat oven to 375°. In a large skillet, saute the carrots, potatoes and onion in oil until crisp-tender. Add the beef roast, cilantro, salt and pepper. Combine flour and broth until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes., Transfer to a 9-in. deep-dish pie plate. Place pie crust over filling. Trim, seal and flute edges. Cut slits in crust; brush with egg. Bake until golden brown, 30-35 minutes., Freeze Option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°; bake until a thermometer inserted in center reads 165° and crust is golden brown, 70-80 minutes.
Time 2h Yield 6 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat. Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes. Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites. Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.
Time 4h5m Yield 6 Number Of Ingredients 10 Steps:
In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste. In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C). When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef. Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes. Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
Time 4h15m Number Of Ingredients 21 Steps:
Procedure: Filling is made in 2 parts and then combined: the stew and the vegetables. The crust is partially baked before filling. The vegetables: Blanche the turnips and then the carrot chunks in rapidly boiling salted water until just tender, removing the vegetables from the water and immediately cooling them under running water to stop the cooking. Microwave the peas in a 1/2 cup of water for 20 seconds or pour some of the hot blanching water over them and then drain. Mix the vegetables together. This can also be done ahead, the same day as the pie will be served or even the night before, but don’t freeze the vegetables. The stew: Cut beef into 1-inch chunks and dry thoroughly with a paper towel. Cut the bacon into 1-inch pieces and brown slowly in the casserole. Remove the bacon and set aside, and turn the heat to high. Brown the beef quickly in the bacon fat. Add olive oil if necessary. Remove the beef from the casserole and set aside with the bacon. Add the minced carrots, onions and celery and brown on medium high heat in the remaining fat. Remove the vegetables from the pot and add to the reserved beef and bacon. Add the clarified butter to the pot and sprinkle in the flour. Stirring constantly, brown the flour on medium high heat until it is a dark, nut brown. Return the bacon, beef and vegetables to the pot. Stir to coat them with the browned flour and cook for 1 minute on medium-high heat. Lower the heat, add the cayenne, wine, bouillon or stock, the tomato paste, the garlic and the herb bouquet tied in a cheesecloth. Stir to mix well and simmer for at least 3, preferably 4, hours, stirring occasionally. When done the meat should be very tender. Skim fat if necessary. Check for seasoning. Remove the meat from the gravy with a slotted spoon and set aside. Remove and discard the herb bouquet. Reserve the gravy in a separate container. The stew may be prepared to this point a 1 or 2 days ahead and kept refrigerated. It can also be frozen after preparation to be kept longer. The crust: Preheat oven to 400 degrees Process the flour, butter, shortening, and salt until mixture is like coarse cornmeal. Add the ice water and pulse processor a few times until dough begins to clump. Do not overprocess. Scrape dough onto a board, divide in half and put each half in a plastic bag. Working through the bag, quickly press the dough into a ball. Refrigerate dough for at least 1 hour. (May be frozen at this point for future use.) Roll 1 of the balls out to about 1/8-inch thick. Butter the tart pans and line with the dough. Roll the other ball of dough out and cut circular pieces about 1/8-inch larger than the individual tart pans (or 3/8-inch if using the single 9 or 10-inch pan). The circles for the top crust of the pot pie are cut larger because there will be shrinkage when it is baked. The edges can be crimped with a fork if desired. Leftover dough can be cut into decorative shapes for the top crust. Butter pieces of aluminum foil and line the crust in the tart pans with them. Fill the foil with dried beans or rice to a depth of about 1-inch – this will keep the crust from puffing when it is baked empty. Place the top crust circles on a cookie sheet and prick with a fork. Bake for about 10 minutes. Crust should just start to brown. The top pieces will likely take a little less time. Remove the aluminum foil and return the beans or rice to their container. Leave the tart pan rings in place. The crust can be made up to 4 hours before the dish is assembled and served. Assembly: Preheat oven to 400 degrees. If you have made the stew and gravy ahead of time, warm them separately on the stove until they just begin to simmer. Add gravy back to the stew a little at a time until it is liquid enough but not too soupy. Stir well to mix. The proportion will vary according to the cut of meat used and the actual cooking time. Once you’ve made it a couple of times you’ll know how you like it. If there is leftover gravy, keep it warm on the stove while you bake the pie. Mix the vegetables into the stew just before you assemble the pie. Spoon the filling mixture into the partially baked pie shell. It should fill it right to the top. There may be some filling mixture left over. This is not a bad thing. Bake for about 8 to10 minutes, until the crust starts to look quite brown at the edges and the filling is bubbling. Allow to rest for 5 to 10 minutes before serving. Carefully remove rings from the pans and slide the pies onto warmed plates. If there is remaining gravy, serve on the side with the pie. Garnish with chopped parsley.
Time 1h15m Yield 8 Number Of Ingredients 12 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a pie pan and press into place; prick bottom and sides with a fork. Set the second pie crust aside. Bake pie crust in the preheated oven for 3 to 5 minutes; it will still be pliable so you can seal it with the top crust later. Remove from the oven and lower temperature to 375 degrees F (190 degrees C). Melt butter in a large pan over medium heat. Whisk in flour to make a roux; cook and whisk until golden, 3 to 4 minutes. Whisk in beef broth; continue to cook, whisking constantly, until thickened, 3 to 5 minutes. Add hot pepper sauce, salt, and pepper. Stir in shredded pot roast, potatoes, carrots, onions, peas, and corn. Pour into the partially baked pie crust and cover with the remaining pie crust. Fold the edges of the top crust under the bottom crust and press edges together to seal. Cut 3 to 4 slits in the top crust to allow steam to escape. Bake in the preheated oven until crust is golden brown, 35 to 45 minutes.
Time 30m Yield 2 serving(s) Number Of Ingredients 10 Steps:
Bake biscuits according to package directions. Pour broth into the saucepan, bring to a boil. Place cubed stewmeat into broth, salt and pepper to taste and turn to simmer. Pour olive oil into a med size preheated pan. Place margarine in pan with olive oil and melt. Place carrots into pan, followed by onions, then potato. Cook until tender. When vegetables are tender, stir in flour until well blended. Pour slowly the beef/broth mixture over into the veggie mixture and heat until thickened. Place this in serving dish and top with the baked biscuits.
Time 1h Yield 6 servings, about 1 cup each Number Of Ingredients 8 Steps:
Preheat oven to 400°F. Cook and stir onion in margarine in large saucepan on medium-high heat until crisp-tender. Blend in flour; cook and stir 1 minute. Add beef broth and steak sauce; cook and stir until mixture thickens and begins to boil. Stir in steak and peas and carrots. Spoon into 2-quart casserole dish. Roll out pastry crust to size about 1-1/2 inches larger than size of casserole dish. Place pastry over casserole; turn under edge of pastry and press to edge of casserole dish to seal. Flute edge, if desired. Cut several slits in center of crust to vent. Bake 25 to 30 minutes or until golden brown. Serve warm.
More about “beef pot pie recipes”
Time 55m Yield 6 servings. Number Of Ingredients 11 Steps:
In a large nonstick skillet, cook the beef, onions and carrots over medium heat until meat is no longer pink; drain if necessary. Stir in the potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie plate. , Place pastry over filling; crimp edges to seal. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before cutting.
