How to Cook Beef Pot Pie in Microwavw

I can't think of whatsoever dish more accordingly labeled "condolement food" than Beef Pot Pie. Truly first-class pot pies are hard to come by just this method volition deliver the most tender and securely flavored beef pie recipe you've always made. The filling is braised in the oven until the meat is cook-in-your-oral fissure tender, then topped with pie crust dough and returned to the oven. This finishes into one special dish that volition take anybody saying "yu-um" with every bite.

The recipe hither, adapted from Cook's Country, takes a bit of time, but is easy and not entirely easily-on. It is, however, quicker than many other pot pie recipes I've tried, and the ingredients in this dish come up together for a complex, satisfying flavor.

In a Dutch-oven, browning just half of the beef before stewing imparts the rich, deep flavor of searing without overcrowding the pan and having to do two batches. The juices from the browned portion of the roast will help flavor your vegetables in the initial saute' and the remaining meat will release flavorful juices in the oven.

Ingredients needed to make Beefiness Pot Pie-

The following list is not the consummate list for this recipe and then for shopping, use the printable recipe to purchase all ingredients and quantities needed-

• Beef Chuck-eye Roast- You lot may substitute sirloin steak here if you similar but the cost is a bit higher.
• Mushrooms, onions, garlic, carrots, frozen peas- these are the vegetables I use in the recipe but you can skip what you don't like or substitute. For case, I love to utilise frozen pearl onions for the chopped onion now and and then.
• Beef goop, soy sauce, Worcestershire sauce, bay leaf, fresh thyme, all-purpose flour- these are the master ingredients, also as the juices from the beefiness, that will create the delicious base for the beefiness and vegetables in the beef pot pie.
• Pie crust- You may make your own pie crust or buy pre-made pie chaff. The recipe merely calls for crust on the summit, but you lot can brand a double crust for this beef pot pie, merely I recommend bullheaded blistering or par-baking the lesser crust before filling.
• Egg for an egg launder to provide a squeamish sheen to your pie crust- this is optional but nice looking.

Can Beef Pot Pie be made alee of serving?

Absolutely. especially if you want to make the filling ahead of fourth dimension and then assemble to bake with the pie crust the day of serving. The filling can be completed and then refrigerated up to two days, or sealed in an air-tight container and frozen for up to 3 months. The day of assembly, if your filling is refrigerated, no extra time is necessary for baking the pie. If you freeze the filling, I would defrost the filling in the refrigerator overnight before assembling the pie.

How to brand homemade beef pot pie?

In a Dutch-oven, browning simply one-half of the beef before stewing imparts the rich, deep flavour of searing without overcrowding the pan and having to do two batches. The juices from the browned portion of the roast will aid flavor your vegetables in the initial sauté and the remaining meat will release flavorful juices in the oven.

Browning the vegetables makes a prissy caramelization for added flavor, cooking until soft. Key ingredients are then added for the most flavorful pot pie in case I've failed to mention that this recipe is "flavorful" – tomato paste, garlic and red wine (the wine can be substituted for water, if need be). Then add good-quality beef broth, soy sauce, Worcestershire and bay leaf.

Finally, add all the beef into the mix and bake this filling in the oven for about an 60 minutes and a half or until the meat is tender.

Subsequently oven-braising the filling, remove to bowl. Then add a fleck of h2o to your Dutch-oven and scrape off some of the fond that accumulated on the side of the pan. Add this complex, flavorful juice to your meat filling for optimal flavor and actress moisture.

At present we're ready to put everything together for this "bring on the common cold weather" juicy pot pie. But first permit me talk to yous virtually your pie chaff. I am a truthful make-it-all-from-scratch kind of cook. But from time to time, I've used store-bough pie crusts and have had excellent results with them. Just practice what'south easy for you lot. Merely if you lot're looking for an piece of cake homemade recipe, the crust for my Foolproof Drupe Galette is so piece of cake, delicious, and is completely and easily made in a food processor.

Here it is fresh out of the oven, you lot just know information technology's going to be good. Really practiced! This Beef Pot Pie is going to be served around here quite often and I promise yous'll as well give it a try. You won't be disappointed. The recipe yields 6 servings, only everyone will want seconds so exist prepared. Seldom will y'all have leftovers, just if yous do, this recipe is delightful the next mean solar day and even more than so the day after that.

Filling options for homemade Beef Pot Pie-

Equally I mention in the ingredient list to a higher place, you can utilize beef chuck roast or sirloin steak for the beef pot pie. I would not change out the ingredients that create the bulky-delicious broth for this recipe, information technology'due south already so good. Only we all have our preferences for the vegetables that get into our pot pie- Some other ingredients that are also delicious are- diced tater or parsnip, chopped celery, pearl onions, green beans. Use what you similar but endeavour to keep the quantity of vegetables about the same as the original recipe then your meat to veggie ratio is good, and you also have enough of thick broth to encase the filling.

Beef Pot Pie

This recipe does take a few hours to finish, but it's not easily-on the entire fourth dimension. The filling is pre-baked to ensure the chuck roast pieces are super tender. A prissy option here is to simply melt half the beefiness in a skillet until browned and juicy. And then add it in with the rest of the beef before putting into dish and oven-baking.

Prep Time 15 minutes

Cook Fourth dimension 2 hours 30 minutes

Total Fourth dimension 2 hours 45 minutes

Servings half-dozen

Calories 503

• 2 pounds boneless beef chuck-heart roast, trimmed and cut into iii/four-inch pieces Sirloin steak may be substituted
• Common salt and pepper
• 3 Tablespoons olive oil or avocado oil, divided
• 4 ounces mushrooms, infant bellas as well called creminis or white push button if unavailable, trimmed and quartered
• ane onion, finely chopped-pearl onions are also good
• 3 carrots, peeled and cut into one/ii-inch pieces
• two Tablespoons tomato paste
• 4 garlic cloves, minced
• 1/2 cup dry red wine, or 1/2 cup h2o
• 3 Tablespoons all-purpose flour
• 2 cups beef broth
• 1 Tablespoon soy sauce
• 1 Tablespoon Worcestershire sauce
• 1 bay foliage
• i cup frozen peas
• 1 i/2 teaspoons chopped fresh thyme, divided
• one large egg, lightly browbeaten
• one nine-inch store-bought pie dough circular or your own made-from-scratch pie crust

• Accommodate oven rack to lower-middle position and heat oven to 350F degrees. Pat beef cubes dry with a newspaper towel and season with common salt and pepper. Heat 1 1/two tablespoons of the oil in a Dutch oven over medium-high rut. Add half the beef and cook until well browned all over, nearly seven minutes. Using slotted spoon, transfer the beefiness to bowl or plate with the remaining uncooked beef. Annotation: you will not cook the remaining beef before placing in the pot pie. Cooking one-half the beef imparts some good flavour from braising but saves time not requiring all the beef to be browned before placing in the pie. It works, I promise.

• Reduce heat to medium and add together remaining 1 1/2 tablespoons oil to now-empty pot. Add mushrooms, onion, and carrots and cook until vegetables are lightly browned, well-nigh five minutes, scraping up any browned bits. Stir in tomato paste and garlic and melt until fragrant, about 30 seconds.

• Stir in wine (or h2o) and melt until evaporated, about ii minutes. Stir in flour until the vegetables are well coated and melt for ane minute. Add together broth, soy sauce, Worcestershire, and bay leaf, stirring until combined. Scrape whatsoever $.25 that have stuck to bottom of pan to incorporate into liquids. Add together all of the beef and bring to a simmer. Cover and transfer to oven. Cook until beefiness is tender, about ane 1/4 hours.

• Remove filling from oven and taste the beefiness to make sure it'due south tender to your liking. If it tastes chewy, add 1/iv loving cup h2o, stir and return to oven for another twenty-thirty minutes. One time meat is tender, remove and so increase oven temperature to 400F degrees. If the meat mixture looks to demand more "juice", and so remove mixture from pot to a plate and add 1/4 to i/2 cup h2o dorsum 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 chip, plus information technology just adds to the flavor of the beef.

• Discard the bay leaf and stir in the fresh thyme and add the peas. Taste the filling and add salt and pepper to taste at this fourth dimension (up to 1 teaspoon table salt and 1/2 teaspoon pepper).

• Spray the bottom of a 9-inch deep-dish pie plate and add meat mixture to the dish.

• Brush the rim and interior lip of the pie plate with egg (this will prevent the shell from sticking to the dish and cracking or breaking). Top the filling with pie dough and then dough overhangs edges of pie plate only slightly. Fold overhanging pie downward inward so folded border is flush with inner edge of pie plate. Crimp dough evenly around edge of pie using your fingers.

• Using a paring knife, cut a i/2-inch hole in eye of pie. Cut six one/ii-inch slits effectually the hole, halfway betwixt center and edge of pie. Brush dough with remaining egg. Flavor the tiptop of the dough with salt, pepper and remaining ane/ii teaspoon chopped thyme. Transfer pie to rimmed baking canvass and bake until crust is golden chocolate-brown, xx-30 minutes.

• Transfer pie to cooling rack and allow cool for 15 minutes. Serve.

• Utilise other vegetables if you prefer in this beef pot pie recipe. Calculation diced potatoes is a popular addition.
• I honey to use frozen pear onions in place of the chopped onions from time to time. They look prissy and are tasty.
• Beefiness stew meat is okay to use for the meat in the recipe.

Nutrition Facts

Beef Pot Pie

Amount Per Serving

Calories 503 Calories from Fatty 225

% Daily Value*

Fat 25g 38%

Saturated Fatty 10g 63%

Cholesterol 131mg 44%

Sodium 808mg 35%

Potassium 942mg 27%

Carbohydrates 28g nine%

Fiber 3g 13%

Sugar 5g 6%

Protein 36g 72%

Vitamin A 5420IU 108%

Vitamin C 15.3mg 19%

Calcium 69mg 7%

Iron v.4mg 30%

* Percent Daily Values are based on a 2000 calorie nutrition.

Recipe tested, slightly inverse and adjusted from Cook'south Country.

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Source: https://gooddinnermom.com/beef-pot-pie/

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