Bring a dash of love and home-cooked goodness to dinner when you make this deeply flavored Savory Beef Pot Pie recipe.
Of all the ways to prepare beef, slow cooking it in a pie has got to be one of the most rustic, country-classic methods that just exudes comfort food and all kinds of log cabin vibes.
This Savory Beef Pot Pie recipe is absolutely incredible. It amazes me that simple ingredients can come together to develop such a deep, complex complementary symphony surrounding the beef and veggies. slow baking the filling creates a silky rich sauce that envelops everything in delicious intense flavor. Topping it off with flakey buttery seasoned pie crust is the icing on the “cake”!
Savory Beef Pot Pie Recipe
Great beef pot pie starts with a good cut of beef. Here I have used sirloin, but you could also use chuck roast or any other lean cut that won’t require removing a whole lot of fat. After trimming the fat off, cut the beef into bite-size pieces.
Bringing out the best beef flavor will require searing it in a little oil in a stovetop Dutch oven. The beef will also leave brown bits on the bottom of the pan to help build flavor for the savory sauce.
Once all the beef is browned, remove it and add sliced onions, mushrooms, minced garlic, tomato paste, and dried thyme. We’ll bloom these flavors for a bit, then deglaze the pan with our secret ingredient combo- orange juice and red wine vinegar!
Once the orange juice and vinegar have simmered and reduced, flour is sprinkled over the contents of the pot. You always want to cook raw flour for at least a minute or two to remove it’s raw taste!
Now we’ll add beef broth, a bit of Worcestershire sauce, soy sauce, a bay leaf, and the beef bits to the pot to continue to deepen and add complexity to the flavors of this amazing Savory Beef Pot Pie. Bring it to a boil, then, out of convention, cover it and place it in a 300 degree oven for 1 and 1/2 hours.
BEFORE YOU THINK I’M CRAZY- let me tell you why I slow-cook my beef pot pie filling before cooking my beef pot pie. Firstly, it tenderizes beef like nothing ever could.
Secondly, this picture below says it all. THAT SILKY SAUCE…..OH YEAH….. You can skip this step- but you’ll be leaving incredible depth of flavor out of your pie.
When do you add the veggies?
Frozen peas and carrots are stirred into the pie filling just before transferring it into a pie plate. Now, you might be noticing that I skip a bottom crust. That’s because it would have to be pre-baked, and I’m fine with sacrificing it to be able to slow-cook the filling in my oven instead. :0)
Brushing the rim of the plate with a beaten egg helps the pie crust to adhere and not shrink like a raisin in the hot oven.
Place your thawed store-bought pie crust over the top of your filling and press it down gently onto the filling and the rim of the pie plate. Trim or fold excess so there’s no crust hanging over the edges. Brush the entire crust with the egg wash; it will brown beautifully in the oven and allow the salt, pepper, and dry thyme you sprinkle on top of it to stick :0)
Place the pie in a hot oven for about 30-40 minutes to brown the crust and gently cook the veggies.
And here it is! The most deeply flavored, deliciously Savory Pot Pie! This pie is 100% worth the wait. I know it’s not my normal “quick and easy” type recipe, but sometimes it’s wonderful to step back and take your time to add some lovin’ into a beautiful recipe.
This Savory Beef Pot Pie recipe would be perfect for a weekend on a cold wintry day. It’s one I know I’ll be making again and again. I hope you’ll find it’s the same for you. Enjoy and please rate and review the recipe- it’s always so appreciated!Print
The deep and complex flavor of this Savory Beef Pot Pie, from the well-seasoned crust to the silky sauce to the tender beef inside, will receive tons of compliments all around the table. The perfect recipe for a wintery-weekend dinner.
- 1 (2-pound) beef chuck roast, trimmed of fat and sliced into bite-size pieces
- 2 teaspoons of steak seasoning (I like Weber’s Steak and Chop)
- 3 tablespoons vegetable oil
- 4 ounces sliced white or cremini mushrooms
- 1/2 yellow onion, diced
- 2 tablespoons tomato paste
- 4 garlic cloves, minced or pressed
- 1/2 teaspoon dried thyme
- 1/3 cup orange juice
- 1 tablespoon red wine vinegar
- 3 tablespoons flour
- 2 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon Worchestershire sauce
- 1 bay leaf
- 2 cups frozen pea and carrot mix
- 1 egg, lightly beaten
- 1 (9-inch) store-bought frozen pie dough
- salt and pepper
- Set the oven to 300 degrees F and move an oven rack to the lower-middle position. Stir steak seasoning into the beef to evenly coat. Set a large enamel dutch oven over medium heat and add 2 tablespoons of oil. When the pot is heated, add the beef and spread out into an even layer. Wait 6 minutes, then stir the beef around and rearrange again into a single layer as much as possible. Cook for 3-4 more minutes, or until all the beef has been browned. Remove with a slotted spoon to a bowl and set aside.
- Add the remaining tablespoon of oil to the pot, then add the onions and mushrooms and sprinkle with a pinch of salt. Stir and cook until the onions and mushrooms are soft and browned, using your stirring utensil to break apart larger mushrooms. Stir in the tomato paste, garlic and thyme and cook for about 30 seconds.
- Stir in the orange juice and vinegar, scraping up all the browned bits on the bottom and sides of the Dutch oven. Stir in the flour and cook, stirring often, for about 1 minute, then stir in the broth, soy sauce, Worchestershire sauce, bay leaf, and browned beef pieces. Bring the pot to a simmer, cover, and place in the oven. Cook for 1 and 1/2 hours. This is a great time to set your frozen pie crust out on the counter to thaw.
- Remove the Dutch oven from your oven. Remove the bay leaf from the pie filling and allow the filling to cool uncovered for 30 minutes before stirring in the frozen peas and carrots. Pour the pie filling into a pie plate. Set the oven to 400 degrees F.
- Prepare for the crust by brushing the lip and inside edge of the pie plate with the egg. This will keep the crust from shrinking back while baking. Cover the pie with the pie crust, pressing the edges into the egg wash to secure it to the pie plate. Cut small openings into the top to allow for steam to escape. Brush the entire pie crust with the egg and then sprinkle the pie crust with salt, pepper, and additional dried thyme if desired.
- Place the pie in the oven and bake until the crust is golden brown all over about 30-40 minutes. Remove and let cool for 20 minutes before serving.
I would highly recommend doubling this recipe so you can make two pies- one to eat that night and another to freeze for later. Just brown the beef in two batches to avoid crowding the pot. Divide the pie filling between two pie plates and cover with the dough as directed. Do not egg wash and season dough before freezing. Cover one pie tightly with plastic wrap, then with aluminum foil. Place in the freezer.
Thaw the pie overnight in your fridge, then brush the crust with egg wash and season with salt, pepper, and thyme before placing in a 400-degree F oven and bake for 40-45 minutes. If the crust begins to brown too deeply while baking, cover with foil and continue to bake for the remainder of the time.
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