Ingredients for Beef Pot Pie With Polenta Crust
- 1.5 lbs beef stew cubes
- 1 tsp salt and 1/2 tsp black pepper
- 1.5 cups all-purpose flour (1/2 cup for dredging, 1 cup for crust)
- 2 tbsp olive oil
- 1 large chopped onion
- a little more water as needed
- 1 bay leaf
- 2 large peeled and cubed potatoes
- 2 large peeled and chopped carrots
- 1 cup frozen peas
- 1/2 cup polenta
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter
- 1 large whole egg
- 1 large egg yolk
- 1-2 tbsp ice water
- 2 cups beef broth
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Pot Pie With Polenta Crust? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beef Pot Pie With Polenta Crust
- Pat the 1.5 lbs beef stew cubes dry with paper towels. Season generously with 1 tsp salt and 1/2 tsp black pepper.
- Dredge the beef cubes in 1/2 cup all-purpose flour, shaking off any excess.
- Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over high heat. Brown the beef cubes in batches, ensuring even browning on all sides. Set aside on a plate.
- Add 1 large chopped onion to the pot and sauté for 5 minutes until softened but not browned.
- Pour in 2 cups beef broth, scraping up any browned bits from the bottom of the pot. Bring to a boil.
- Return the beef cubes and 1 bay leaf to the pot. Reduce heat to low, partially cover, and simmer for 1 hour.
- Add 2 large peeled and cubed potatoes, 2 large peeled and chopped carrots, and 1 cup frozen peas. Partially cover and simmer for another 20-30 minutes, or until vegetables are tender.
- While the stew simmers, check occasionally and add a little more water if the liquid reduces too much.
- Once the stew is tender, remove from heat and let cool uncovered to room temperature.
- **Prepare the crust:** In a food processor, combine 1 cup all-purpose flour, 1/2 cup polenta, 1 tsp baking powder, and 1/2 tsp salt. Pulse to combine.
- Add 1/2 cup (1 stick) cold unsalted butter, cut into cubes. Pulse in short bursts until the mixture resembles coarse crumbs.
- Add 1 large whole egg, 1 large egg yolk, and 1-2 tbsp ice water. Pulse until the dough just comes together. Do not over-process.
- Turn the dough out onto a lightly floured surface and form into a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
- Preheat oven to 350°F (175°C). Roll out the chilled dough to fit your pot or baking dish.
- Carefully place the dough over the cooled stew mixture.
- Bake for 30-40 minutes, or until the crust is golden brown and the stew is bubbling.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
16g
Fat
108g
Carbs
23g
