Ingredients for Beef Pot Pie The Best
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 large onion, chopped
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- 3 cloves garlic, minced
- 1.5 lbs beef stew meat
- 1 (14.1 ounce) package refrigerated pie crust (for 2 crusts)
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- 4 cups beef broth
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
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How to Make Beef Pot Pie The Best
- Preheat oven to 375°F (190°C).
- In a large pot or Dutch oven, brown 1.5 lbs beef stew meat over medium-high heat. Remove beef and set aside.
- Add 1 large onion, chopped, and 2 carrots, chopped, to the pot and cook until softened, about 5 minutes.
- Stir in 2 celery stalks, chopped, and cook for another 2 minutes.
- Add 3 cloves garlic, minced, and cook for 1 minute more.
- Return the beef to the pot. Stir in 4 cups beef broth, 1 cup frozen peas, 1 cup frozen corn, 1 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper.
- Bring to a simmer, then reduce heat and cook for 20-25 minutes, or until beef is tender.
- While the beef simmers, prepare the pie crust (either homemade or store-bought).
- Pour the beef mixture into a deep quiche dish (9-inch).
- Top with the pie crust, crimping the edges to seal.
- Cut several slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for 10-15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
9g
Fat
13g
Carbs
4g
