Beef Pot Pie Recipe

A cozy crustless beef pot pie made in one pot with tender beef, veggies, and rich gravy. Easy, comforting, and perfect for busy nights or chilly evenings.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Dinner

Cuisine: American

Keyword: Beef Pie Recipe, Beef Pot Pie, Meat Pot Pie, Pot Pie Recipe

Servings: people

Author: Silvia Dunnirvine

Ingredients

2 lb beef chuck roast, trimmed and cubed
2 tbsp olive oil
salt and pepper, to taste
1 small onion, chopped
3 cloves garlic, minced
3/4 cup red wine
2 tbsp tomato paste
1/4 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

Instructions

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 cornbread or crusty bread.

Notes

Storage and make ahead

Storage: This beef pot pie will keep well in an airtight container for 3-4 days in the fridge. Reheat in the microwave or the oven.

Freezer: Uneaten beef pot pie will keep in the freezer for up to 3 months. Thaw in the fridge overnight.

Make ahead: This lazy day beef pot pie is perfect to make ahead of time and store in the fridge.

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