Frozen Beef Pot Pie Recipe

Beef Pot Pie – Good Dinner Mom

WEBOct 6, 2014 · Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 ½ Tablespoons of oil in a Dutch oven over medium …

Rating: 4.9/5(73)
1. Adjust oven rack to lower-middle position and heat oven to 350F degrees. Pat beef cubes dry with a paper towel and season with salt and pepper. Heat 1 1/2 tablespoons of the oil in a Dutch oven over medium-high heat. Add half the beef and cook until well browned all over, about 7 minutes. Using slotted spoon, transfer the beef to bowl or plate with the remaining uncooked beef. Note: you will not cook the remaining beef before placing in the pot pie. Cooking half the beef imparts some good flavor from braising but saves time not requiring all the beef to be browned before placing in the pie. It works, I promise.
2. Reduce heat to medium and add remaining 1 1/2 tablespoons oil to now-empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, about 5 minutes, scraping up any browned bits. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
3. Stir in wine (or water) and cook until evaporated, about 2 minutes. Stir in flour until the vegetables are well coated and cook for 1 minute. Add broth, soy sauce, Worcestershire, and bay leaf, stirring until combined. Scrape any bits that have stuck to bottom of pan to incorporate into liquids. Add beef and bring to a simmer. Cover and transfer to oven. Cook until beef is tender, about 1 1/4 hours.
4. Remove filling from oven and taste the beef to make sure it's tender to your liking. If it tastes chewy, add 1/4 cup water, stir and return to oven for another 20-30 minutes. Once meat is tender, remove and then increase oven temperature to 400F degrees. If the meat mixture looks to need more "juice", then remove mixture from pot to a plate and add 1/4 to 1/2 cup water back to the Dutch oven and kind of tilt the pan to scrape off some of the crusty fond that's accumulated in the pot. This should create a thick meaty sauce to add into the meat mixture and thin it out a bit, plus it only adds to the flavor of the beef.

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Beef Pot Pie in a Skillet in Just 30 Minutes It Is A Keeper

WEBMar 19, 2019 · Season steak cubes with 1 teaspoon House Seasoning Blend. Sear steak on all sides, about 5 minutes; Remove from skillet. …

1. Preheat oven to 375 degrees.
2. Heat oil in a large oven-safe skillet over medium high heat.
3. Season steak cubes with 1 teaspoon House Seasoning Blend.
4. Sear steak on all sides, about 5 minutes; Remove from skillet.

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Hearty Beef Pot Pie Berly’s Kitchen

WEBFeb 5, 2020 · 12 ounces frozen mixed vegetables. Preheat the oven to 350°F., and lightly spray a 9-inch pie dish with cooking spray. Use a …

1. Heat a large pan over low-medium heat. While you’re waiting for the pan to heat, season the meat with salt and pepper (optional). After the pan is hot, add 1 tablespoon of cooking oil and the meat. Cook the beef until well browned, about 20 to 25 minutes in total. Use a spoon to remove the meat from the pan and transfer it to a waiting plate.
2. Using the same pan, add the onions, mushrooms, Worcestershire sauce, and thyme, about 4 to 5 minutes . Cook over low-medium heat until they begin to soften, then add the garlic. Cook for an additional 30 seconds just until the garlic becomes fragrant.
3. Transfer the beef back to the pan, then add the butter. Stir the mixture around as the butter melts. Next, sprinkle the flour evenly over the ingredients and stir to coat. Continue to cook for 3 to 4 minutes, then slowly add the beef broth. Turn the heat up to medium-high, and use a wooden spoon to stir to the beef broth, about 10 minutes. This will make the gravy as the broth thickens. Make sure to scrape any bits off the bottom of the pan, so nothing burns. After the gravy thickens, add the frozen vegetables and stir to combine. Remove the pan from heat.
4. Preheat the oven to 350 degrees F., and lightly spray a 9-inch pie dish with cooking spray. Use a large spoon or ladle to scoop the filling into the pie dish. Carefully lay the pie crust over the dish and crimp the edges. Use a sharp knife to cut slits in the top for venting. We recommend placing the pie dish on a foil lined baking sheet just in case some of the filling bubbles over.

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