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This delicious beef pot pie (or potpie) is like a savory beef stew that you bake. Instead of pastry crust, you top this with potato slices that bake up into tender goodness. Slow-cooking this beef pot pie with potato crust is the secret to its toothsome texture.
 | You can custom-make pot pies (a comfort-food classic) easily. Simply add the veggies and meat you prefer and make a savory sauce. The crust bakes on top. You have a hearty, filling meal without much work. |
Beef Pot Pie with Potato Crust
Preparation time: 30 minutes
Baking time: 1-1/2 hours
Yield: 8 to 10 servings
1/4 cup vegetable oil
1-1/2 pounds chuck steak, trimmed of excess fat and cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup chopped celery
2 medium carrots, sliced 1/4 inch thick
1 cup red wine
2 cups beef broth or water
3 tablespoons cornstarch
3 tablespoons cold water
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup frozen green beans
1 teaspoon black pepper
1 teaspoon salt
2 large Idaho or russet baking potatoes, peeled and sliced thick (1/2 inch)
1. Preheat the oven to 300 degrees F.
2. Heat the oil in a large ovenproof Dutch oven over medium-high heat. Add the steak in batches (do not crowd the pot) and brown, about 3 minutes per batch. Remove the beef from the pot, place in a bowl, and set aside. Repeat with the remaining beef.
3. Using the same pot, reduce the heat to medium and cook the onion, celery, and carrots until just tender, about 7 minutes. Add the wine and beef broth.
4. Stir the cornstarch into the cold water. Slowly stir the cornstarch mixture into the broth mixture and bring to a boil. Reduce the heat and stir until thickened, 4 to 5 minutes.
5. Stir in the browned beef with any accumulated juices, along with the peas, corn, green beans, pepper, and salt. Arrange the potato slices on top of the beef mixture and sprinkle lightly with salt. Cover and bake for 45 minutes. Remove the cover and bake for 45 minutes longer.
 | Ovenproof means that the cookware can be used on top of the stove as well as in the oven. If you don't have an ovenproof Dutch oven, prepare the recipe as directed using a large saucepan or Dutch oven but before baking, transfer the contents to a 3- to 4-quart casserole dish to bake. |
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