Stewed Beef Pie

We’ve already discussed at least a few times that braised beef is my favorite, so I know you’re not surprised to see another slow-cooked beef dish. This Stewed Beef Pie recipe is pretty much the same exact thing they call Steak Pie across the pond!

While I like this recipe best with just beef and no additions, I developed and wrote the recipe to include more so it’s a full meal. Similar to a pot pie, it checks off all the main boxes: starch, protein, vegetables, and deliciousness.

This recipe makes one large Stewed Beef Pie everyone can eat from or about six personal Stewed Beef Pies.

Stewed Beef Pie Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Stewed Beef recipe:

• Stew beef: You might find it labeled as stewing beef, it’s pretty much just a roast cut into large cubes. I like to buy chuck roast and cut it up myself because it’s cheaper and it’s easier to remove excess fat.
• Carrot, celery, onion, garlic: General pot pie components. No potatoes. I don’t know why but potatoes in pot pie send me into a rage! They don’t belong there, I don’t care what Marie Calendar says!! That said, if you want potatoes in your Stewed Beef Pie you go right ahead! I suggest cuttin them into 1/2″ chunks, and adding them after the first hour or simmering is complete.
• Worchestershire sauce, bay leaf, dried oregano, tomato bouillon, seasoned salt, black pepper, umami powder: Our flavorings. You can substitute tomato paste in place of tomato bouillion, and kosher salt instead of seasoned salt.
• Flour: We use it to get a nice crust on the beef during searing, and to thicken the stew.
• Beef broth: For braising.
• Vegetable oil: For searing the beef and softening the mirepoix.
• Puff Pastry: I made my own, using King Arthur Baking’s Fast and Easy Puff Pastry recipe, but storebought puff pastry will work just fine.
• Large egg: You can use the yolk only if you like. This is just for brushing over the top of the puff pastry so it gets beautiful.

How to Make Stewed Beef Pie

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Stewed Beef Pie recipe:

• Prepare the beef. Season the beef liberally with seasoned salt, umami powder, and black pepper. After each piece is well seasoned, sprinkle over 3 tablespoons of flour. Stir everything together, making sure each piece is coated. If you need more flour, feel free to add it. Place a large dutch oven or braiser over medium-high heat and drizzle in enough vegetable oil to lightly coat the surface. Let it preheat for 2 minutes, then add the beef in a single layer. You’re not cooking it, just searing. Sear the pieces on all sides, then remove and set aside. Continue cooking in batches until all the beef has been seared.
• Saute the mirepoix. Add a little more oil to the pan, then add the onion, celery, and carrot. Sprinkle over a bit of salt, just to encourage things to sweat, and stir around for about 3 minutes. Next, add in the garlic. Stir together and cook for another 2-3 minutes.
• Start building. Sprinkle the remaining flour over the mirepoix, then use a wooden spoon to stir. The flour should combine with moisture released from the vegetables and the remaining oil making a very thick paste. If it’s just dry as hell even as you stir, add in a little more oil, or a pat of butter. Once a thick, lumpy paste has formed, start pouring in the beef broth, a little at a time. Stir well, making sure it’s entirely combined before adding more. This helps prevent lumps.
• Season and simmer. Now, add the bay leaf and all remaining seasonings, along with the worchestershire sauce. Stir well, then taste, and adjust the seasoning as needed. When you’re happy, bring it to a boil, then reduce the heat to low and cover. Simmer for about 2 1/2 hours, or until the beef and carrots are fork tender. Turn off the heat, and allow to rest while you prepare the puff pastry.
• Build the Stewed Beef Pie. Preheat your oven to 400°F and place a baking dish – at least 8×8 – on a baking sheet. If you’re using store-bought pastry you don’t need to roll it out. Cut slits across the center of the pastry sheet, so that steam can release while it’s basking. Pour the stewed beef into the baking dish: fill it up to the edge and smooth it out evenly. Center the sheet of puff pastry over the top of the dish, then press it down along the edges to seal. Use a sharp knife or kitchen shears to trim off the excess – leave a bit extra because it’ll shrink, as you can see in the photos.
• Bake the Stewed Beef Pie. Use a pastry brush to brush the beaten egg all over the surface of the pie, and place it in the oven – center rack – for 30 minutes, or until the puff pastry is deeply browned and completely cooked through. Once it looks the way you want, remove it from the oven and let it rest for 10 minutes before diving in. The puff pastry will deflate a little in the meantime.

Here’s a graphic for your Pinterest board –

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