Beef Pot Pie

Name: Beef Pot Pie
Yield: Serves 6 to 8
Ingredients: 3 pounds, beef chuck roast, trimmed and cut into 1-inch cubes; , Salt and ground black pepper; 3 tablespoons, vegetable oil; 4 tablespoons (1/2 stick), unsalted butter; 12 ounces, portobello mushroom caps (about 4 large caps), wiped clean and cut into 1/2-inch pieces; 2 , medium onions, minced; 2 tablespoons, tomato paste; 4 , medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 2 teaspoons, minced fresh thyme leaves, or 1/2 teaspoon dried; 1 teaspoon, minced fresh rosemary, or 1/4 teaspoon dried; 3/4 cup, unbleached all-purpose flour; 1 cup, dry sherry; 4 cups, low-sodium chicken broth; 1 cup, heavy cream; 1 (1-pound) bag, frozen pea and carrot medley (about 3 cups; do not thaw); 1 recipe, Savory Pie Dough, chilled (see note)

Main Courses
Beef
Savory Pies & Tarts

Beef pot pie is little more than beef stew baked under a crusty topping. It can take all day to prepare, making it more of a labor of love than a weeknight meal. Can a “quick” version pack the flavor of a traditionally prepared batch?

SERVES 6 to 8

Why This Recipe Works

This is a members' feature.