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Beef Pie

Print Recipe
Beef pie with a spatula holding a piece out of the pie and a plate with knife and fork next to it on a wooden table
Prep Time:20 minutes
Cook Time:3 hours
30 minutes
Total Time:3 hours 50 minutes

Equipment

  • 1 Dutch oven
  • 1 Spatula
  • 1 Stove
  • 1 Oven
  • 1 Knife
  • 1 Cutting board
  • 1 Baking dish or pie plate

Ingredients

  • 850 g Braising steak Chuck roast, brisket, or sirloin steak
  • 1 Onion
  • 3 Carrots
  • 4 Celery sticks
  • 2 tbsp Tomato paste
  • 3 cups Bone broth Beef
  • 2 Bell peppers
  • 5 Cloves Garlic
  • 4 tbsp All-purpose flour
  • 300 g Puff pastry
  • Salt to taste
  • Pepper to taste
  • Rosemary to taste
  • Thyme to taste
  • 6 tbsp Butter unsalted

Instructions

  • Dice the onion, 4 celery sticks, 3 carrots, and 2 bell peppers. Mince the garlic, and cut the braising steak into cubes of 1/2 inch.
  • Put the Dutch oven on the stove on high heat and melt 3 tbsp of butter. When the butter is melted and stopped bubbling add the beef. Sear the beef for a few minutes until browned, then put aside on your countertop.
  • Add another 3 tbsp of butter to the Dutch oven, add the vegetables. Bake for a few minutes until they browned a bit.
  • Add the beef back into the Dutch oven, and add 3 tbsp of all-purpose flour, 2 tbsp of tomato paste, about 3 tbsp of rosemary, and 2 tbsp of thyme. Mix and bake for a few minutes on medium heat.
  • Add 3 cups of bone broth and put the stew to a simmer for about 3 hours. Keep stirring regularly.
  • After three hours, transfer the stew to a baking dish or pie plate. Let it sit for 15 minutes so it can slightly cool down.
  • Get the egg yolk and brush it to the sides of the baking dish or pie plate.
  • Roll out the puff pastry and lay it over the beef stew, trimming the edges to fit the dish. Cut a few small slits in the center to allow steam to escape. For a decorative touch, you can cut out shapes from the extra pastry and place them on top before baking.
  • Brush the remainder of the egg yolk over the top of the puff pastry and put the pie in the pre-heated oven. Bake for 30 minutes, or until the pastry is golden brown, on 356 °F (180 °C).
  • Enjoy!

Notes

  • It doesn't matter when your butter is browning in the Dutch oven, this will only deepen the taste of your stew!
  • Sear the meat in batches, this way every piece will get perfectly browned.
  • Add mushrooms, peas, or other veggies if you want to switch things up. This dish is super adaptable!
  • Use homemade bone broth for a rich taste.
  • Let the beef stew cool slightly, for about 15 minutes, before adding the pastry. This will prevent a soggy mess when you put the pastry on top of the beef pot pie.
  • If the stew is too thin after simmering, add flour one tablespoon at a time, stirring well after each addition, until it reaches your desired thickness.
Servings: 4 people