Beef pot pie is basically beef stew baked under a pastry crust. While beef stew isn’t difficult to prepare, it does need to cook for a long time to tenderize the chunks of beef and blend the disparate flavors. Could we make a quicker version of beef stew for our beef pot pie? Here’s what we discovered:
Choose boneless beef chuck roast and cut it into small pieces that will cook quickly. Other cuts of beef are more tender than the chuck, but none possess its rich flavor.
Brown the pieces of beef thoroughly for the richest flavor and color.
Pump up the filling’s flavor with lots of garlic, red wine, thyme, and tomato paste.
Temper the slightly tinny flavor of canned beef broth with canned chicken broth.
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