How to make Beef Stew Pot Pie with Puff Pastry Topping

beef stew meat

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is often less expensive.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine maintains flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, and bouillon is cost-effective.

Heat 2 tablespoons of vegetable oil in a hot pan over medium heat.

Add 1 pound of stew meat and cook covered for 20 minutes until water evaporates.

Add 1/2 chopped onion and 2 garlic cloves to the pan.

Stir in 2 teaspoons of Worcestershire sauce, 1 teaspoon of salt, 1 teaspoon of rosemary, 1/2 teaspoon of Italian seasoning, and black pepper.

Mix in 4 tablespoons of tomato paste and then 4 tablespoons of all-purpose flour.

Add 3 cups of beef broth and 1 cup of red wine, mixing well.

Add 1 cup of carrots, 1 small potato, and 1/2 cup of frozen mixed vegetables to the mixture.

Cover and simmer on the lowest heat for 2 hours.

Transfer the beef stew to a cast iron skillet or a 9x13 baking dish.

Cut puff pastry into strips and place over the beef stew.

Brush the pastry with an egg mixed with a little water for browning.

Cook according to puff pastry package directions at 425°F for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens