Golden Crust Beef Pot Pie with Herb-Rich Gravy and Tender Vegetables
Ingredients:
2 pounds beef chuck, cut into cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 onion, diced
3 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
1 cup frozen peas
3 tablespoons all-purpose flour
3 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon fresh thyme leaves
1 teaspoon rosemary, chopped
1 sheet puff pastry, thawed
1 egg, beaten
Directions:
Preheat oven to 400°F (200°C).
Heat olive oil in a large Dutch oven over medium-high heat.
Season beef cubes with salt and black pepper, then sear until browned on all sides. Remove and set aside.
In the same pot, sauté onions, garlic, carrots, and celery for 5 minutes until softened.
Sprinkle flour over the vegetables and stir continuously for 1 minute.
Slowly pour in beef broth while stirring to avoid lumps.
Add Worcestershire sauce, thyme, rosemary, and browned beef back into the pot.
Reduce heat and simmer for 35-40 minutes until the beef becomes tender and the gravy thickens.
Stir in frozen peas and remove from heat.
Transfer the filling into a baking dish.
Roll puff pastry over the top and trim excess edges. Crimp edges with a fork.
Brush pastry with beaten egg for a golden finish.
Cut small slits in the pastry to release steam.
Bake for 25-30 minutes until the crust is puffed and golden brown.
Let rest for 10 minutes before serving.
Prep Time: 25 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 35 minutes
Kcal: 540 kcal | Servings: 6 servings
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