Consider this Lazy Day Beef Pot Pie as a quick version of our favorite comfort food. Skip the pie crust and sub for corn bread or toasted crusty bread on the side!
However, I will be the first to say that these delicious meaty recipes can take some time to cook. Investing in an Instant Pot can reduce the cooking times to many of our favorite recipes, such as these;
Instant Pot Oxtail and so many more!
This lazy day beef pot pie recipe is my quick version, crust-free served with corn bread. By cutting the meat and veggies really small we reduce the cooking time down to an hour.
For this recipe you will need an oven safe braiser, this is the one I used, however any cast iron, heavy pot that is oven safe and includes a lid will work.
If you make this Lazy Day Beef Pot Pie recipe be sure to leave a comment and/or give this recipe a star rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Thanks a bunch!
Lazy Day Beef Pot Pie
- 2 lb beef chuck roast, trimmed and cubed
- 2 tablespoon olive oil
- salt and pepper, to taste
- 1 small onion, chopped
- 3 cloves garlic, minced
- ¾ cup red wine
- 2 tablespoon tomato paste
- ¼ cup all-purpose flour
- few sprigs of fresh thyme, tied in a bundle
- 2 bay leaves
- 2 cups yellow potatoes, cubed small
- 2 cups carrots, diced small
- 1 cup frozen peas
- 4 cups water or beef broth
- Trim all fat from beef chuck roast and cut into small cubes so it's quicker to cook. Season generously with salt and pepper. Set aside
- Heat oil in a large oven safe skillet or braiser with oven safe lid. Add beef and cook until meat starts browning. Transfer to a plate or bowl
- Add onion and garlic and sauté until fragrant, scraping the bottom of the skillet. Add wine and deglaze the pan. Let most of the wine reduce then add tomato paste and flour. Stir quickly and mixture will dry out.
- Add beef back into the skillet and stir to coat seasonings. Right away add the water or broth and stir well. Top with a small fresh thyme bundle and bay leaves.
- Toss the carrots and potatoes in, give it a good stir.
- Cover the skillet and cook in oven at 350F degrees for 1 hour. The last 5 to 10 minutes open the oven and remove lid. Add in peas and cook for remaining 5-10 minutes.
- Serve with corn bread or crusty bread
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