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Classic Beef Pot Pie – Alrightwithme

Classic Beef Pot Pie - Alrightwithme
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Discover the comforting delight of Classic Beef Pot Pie – Alrightwithme, a dish that brings warmth and satisfaction to every family gathering. This hearty recipe features tender chunks of beef simmered with a rich blend of vegetables, all encased in a flaky puff pastry crust. Perfect for busy evenings or cozy weekends, this pot pie is not only easy to prepare but also redefines classic comfort food. Whether you’re serving it for dinner or enjoying leftovers, this dish promises to be a favorite around your table.

Ingredients

Scale
  • 2 1/4 lb organic chuck beef, cut in medium chunks
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 1/2 tsp paprika
  • 5 tbsp all-purpose flour, separated
  • Olive oil, as needed
  • 1 medium onion, chopped
  • 2 carrots, peeled and thickly sliced
  • 2 celery stalks, thickly sliced
  • 1 large parsnip, peeled and thickly sliced
  • 6 garlic cloves, minced
  • 2 tsp italian herb blend
  • 2 small bay leaves
  • 1/2 tsp dried thyme
  • 1/4 tsp ground white pepper
  • 1 tbsp tomato paste
  • 1/2 cup red apple vinegar
  • 2 cups beef broth
  • 8 oz baby yellow potatoes, halved or quartered
  • 3/4 cup petite peas, thawed
  • 1 tbsp chopped fresh parsley
  • 1 tsp fresh thyme leaves
  • 1 sheet puff pastry, kept frozen until use
  • 1 egg yolk, beaten for brushing

Instructions

  1. Season the beef with salt, black pepper, and paprika. Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove from the pot and set aside.
  2. In the same pot, add chopped onion, carrots, celery, parsnip, and garlic. Cook until softened, about 5–7 minutes. Stir in flour to coat vegetables evenly.
  3. Return seared beef to the pot. Add Italian herb blend, bay leaves, thyme, white pepper, tomato paste, red apple vinegar, and beef broth. Bring to a simmer and let cook for about an hour until meat is tender.
  4. Stir in halved baby yellow potatoes and thawed petite peas into the mixture. Cook for an additional 30 minutes until potatoes are tender. Remove bay leaves before assembling.
  5. Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface. Transfer filling into a baking dish and cover with rolled pastry. Trim excess pastry and crimp edges to seal.
  6. Brush puff pastry with beaten egg yolk for a golden finish. Cut slits in the top of the pastry to allow steam to escape. Bake in preheated oven for approximately 30–35 minutes until golden brown.

Nutrition

Find it online: https://goldenrecipetime.com/classic-beef-pot-pie-alrightwithme/