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Beef Pot Pie

Western.Chefs's picture
Ingredients
  Boneless beef chuck 2 Pound, trimmed and cut into 3/4-inch cubes
  Boneless beef chuck 2 Pound, trimmed and cut into 3/4 inch cubes
  Vegetable oil 1 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm), minced
  Beef stock/Low sodium beef broth 3 Cup (48 tbs)
  Tomato paste 1 Tablespoon
  Black pepper salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Carrots 4 Large, peeled and cut into 1/4-inch rounds to make 2 cups
  Carrots 4 Large, peeled and cut into 1/4 inch rounds to make 2 cups
  All purpose potato 1 Large, peeled and cut into 1/2-inch cubes to make 1 1/2 cups
  All purpose potato 1 Large, peeled and cut into 1/2 inch cubes to make 1 1/2 cups
  Parsnips 2 Medium, peeled and cut into 1/2 inch cubes to make 1 cup
  Parsnips 2 Medium, peeled and cut into 1/2-inch cubes to make 1 cup
For the biscuit topping
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Baking powder 1⁄4 Teaspoon
  Sugar 1⁄2 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Cold unsalted butter/Margarine 1⁄4 Cup (4 tbs), cut up (1/2 stick)
  Low fat buttermilk 3⁄4 Cup (12 tbs)
Directions

1. Preheat the oven to 350°F. Coat the beef with the flour. In a 6-quart nonstick Dutch oven, heat the oil over moderately high heat. Saute the meat, turning frequently, for 5 minutes or until browned, then transfer to a bowl.
2. Add the onion and garlic and saute for 5 minutes or until tender. Stir in the beef and any juices that have collected, along with the stock, tomato paste, thyme, salt, and pepper. Bring to a boil over high heat, then cover, transfer to the oven, and bake for 30 minutes. Stir in the vegetables and bake, covered, 40 minutes longer or until the meat is tender.
3. To make the biscuit topping: In a large bowl, combine the flour, baking powder, sugar, thyme, salt, and baking soda. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Using a fork or your hands, mix in the buttermilk just until a dough forms. On a lightly floured surface, pat the dough into a circle, 1/2 inch thick. Using a floured 2-inch biscuit cutter, cut out about 16 biscuits and place on top of the beef mixture. Bake, uncovered, for 15 minutes or until the biscuits are golden brown. Serve .

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Cook Time: 
30 Minutes
Servings: 
8

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