Ingredients
- Beef stew meat: 1.5 pounds, cubed
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, chopped
- Carrots: 2 medium, chopped
- Celery: 2 stalks, chopped
- Beef broth: 4 cups
- Frozen peas: 1 cup
- Refrigerated pie crusts: 2
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Remove beef and set aside.
- Step 2: Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Step 3: Stir in the beef broth and bring to a simmer. Return the beef to the pot. Reduce heat to low, cover, and simmer for 1.5 – 2 hours, or until the beef is tender.
- Step 4: Stir in the frozen peas during the last 15 minutes of simmering.
- Step 5: Pour the beef mixture into a 9-inch pie dish. Top with one pie crust, crimping the edges to seal. Cut slits in the top crust to allow steam to escape.
- Step 6: Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool slightly before serving.
Notes
- Store leftover pot pie in the refrigerator for up to 3 days, ensuring it's well-covered.
- Reheat individual slices in the microwave or larger portions in a preheated oven at 350°F (175°C) until warmed through.
- Serve your beef pot pie with a dollop of creamy mashed potatoes or a crisp side salad for a complete meal.
- For a richer flavor, try adding a splash of red wine to the beef stew during the simmering process.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American