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 55m Number Of Ingredients 25 Steps:
Preheat oven to 425 °F Season the beef with one teaspoon salt and one teaspoon pepper.
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 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 1h25m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Trim and cube meat, brown in large saucepan in the oil, in batches. Remove beef from the pan. Add the onions, ham or bacon, celery and mushrooms to the pan and sauté until soft. Add the wine, tomatoes, stock cubes, water, herbs and a few shakes of cayenne. Bring to the boil. Return meat to the saucepan and simmer, covered, for 1 hour. 10 minutes before its cooked add the seasoning. Thicken with corn flour. Serve with hot vegetables or can be used as a filling for a Pot Pie. It is real nice either way.
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.
More about “rich beef pot piecasserole recipes”
Time 2h30m Yield 8 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over high heat, melt the shortening and quickly brown the ground beef with the onion. Stir in water and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes. In a medium bowl, thoroughly mix the condensed cream of mushroom soup, sour cream, milk, salt and pepper. Set aside. Pour meat mixture into a 9x13 inch baking dish. Arrange potatoes over the meat. Pour soup mixture over the potatoes. Sprinkle with Cheddar cheese. Top with whole wheat flake cereal. Bake in preheated oven, uncovered, for 1 1/2 hours.
