Description
A hearty beef pot pie filled with tender braised chuck roast, vegetables, and potatoes in a rich savory gravy, topped with flaky golden puff pastry.
Ingredients
- 2 pounds chuck roast (cut into 1-inch cubes)
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 Tablespoons olive oil
- 1 large onion (diced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 2 Tablespoons tomato paste
- 1/2 cup red wine
- 3 cups beef stock
- 1 pound yellow baby potatoes (halved)
- 1 cup frozen peas
- 2 Tablespoons fresh parsley (chopped)
- 1 sheet puff pastry (thawed)
- 1 egg yolk (beaten with 1 tablespoon water)
Instructions
- Season the beef with salt and pepper, then toss it in the flour until evenly coated.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
- In the same pot, add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until softened. Add the garlic, Italian seasoning, and bay leaves and cook for 1 minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes. Deglaze the pot with the red wine, scraping up browned bits from the bottom. Let the wine reduce by half, about 3–4 minutes.
- Return the beef to the pot and pour in the beef stock. Add the potatoes, bring to a boil, then reduce heat to low. Cover and simmer for 1 1/2 to 2 hours until the beef is tender and potatoes are cooked through.
- Stir in the frozen peas and parsley. Taste and adjust seasoning with more salt and pepper if needed. Let the stew cool for 20–30 minutes. Preheat the oven to 400°F (200°C).
- Transfer the cooled stew to a deep baking dish. Roll out the puff pastry to fit over the dish with a slight overhang. Press edges to seal, trim excess, and cut a few slits in the top for steam to escape. Brush with the egg wash.
- Bake for 25–30 minutes until the puff pastry is golden brown and puffed. Let cool for 5–10 minutes before serving.
Notes
- Letting the stew cool slightly before adding the pastry helps prevent a soggy crust.
- You can substitute the red wine with additional beef stock if preferred.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- Reheat in the oven to help keep the pastry crisp.
- Serve with a simple green salad for a balanced meal.
- Prep Time: 30 minutes
- Cook Time: 2 hours 20 minutes
- Category: Main Course
- Method: Braise and Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 120 mg
