If you unexpectedly knock on my door today, I’ll serve you some Beef Stew Puff Pastry Pot Pie. It ‘s a deep bowl of tender beef stew simmered in a thick broth with wine, topped with a fluffy, flaky puff pastry crust.
Or if you spring a last minute invite on me for the block party potluck, the office get together or even a family dinner, I will bring this pot pie.
As a busy mom and working wife, I learned early on to plan wisely. There were good days and stressful days. But if I made meals ahead and froze them in the freezer, then all was okay.
I learned how to cook beef well from my mom. It was not an affordable ingredient when I was growing up. So since my early days in the kitchen, I knew I could not mess up cooking beef. The secret to good tender beef stew is to cook it low and slow, mom always told me. I still do that today. Whether I cook beef stove top, in the oven or the slow cooker, the beef slices simmer over medium heat always.
These beef cubes were pre-marinated for a few hours, pan-seared to seal in the juices, then I threw it all in the slow cooker. Once cooked, I cooled the stew and kept it in the freezer. On the day I served it to the family, I heated it up and at the last 30 minutes, tossed in the potatoes and carrots. The frozen puff pastry was quickly popped into the oven and soon, the buttery crust went over the whole beef stew casserole like a beautiful mantle. It was crisp and elegant on the outside. From the inside, the rich beef aromas, were astounding. We couldn’t wait to dig in!
For the complete recipe of this Beef Stew Puff Pastry Pot Pie, head on over to my guest post at Homemade Quirk, the community blog of Quirk Books. Take your time while you’re there. They’ve got some fun books. I also share my recipe in the procedure below.
Beef Stew Puff Pastry Pot Pie
- Large Oven-proof Casserole Dish
- Slow cooker
- Dutch Oven or Large Stockpot - if cooking stove-top
- Large Baking Sheets
- 2 pounds beef cubes cut in 2-inch squares
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup all-purpose flour to coat the beef cubes
- 2 Tablespoons vegetable oil
- 2 Tablespoons butter
- 2 cloves garlic peeled, minced
- 1 whole onion chopped
- 1 cup chopped celery
- 4 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 Tablespoon A-1 Steak Sauce
- 1/4 cup white wine
- 4 whole large potatoes peeled, quartered
- 1 whole carrot peeled, sliced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 whole frozen puff pastry sheets
- 1 whole egg beaten, for egg wash
- 1 Tablespoon water for egg wash
To prepare the beef cubes:
- Marinate the beef cubes with Worcestershire sauce, garlic and onion powders. Place in a non-reactive container. Cover with plastic wrap. Refrigerate for 6 hours or overnight.
To cook the beef stew:
- Coat the beef cubes with the flour. Make sure all corners are smothered in flour for even cooking.In a large skillet, over medium-high heat, add the vegetable oil and butter. When butter has melted and oil is hot enough, pan sear the beef cubes for 2 minutes till brown. Stir the beef cubes around the skillet for even browning. This process seals in the juices within the beef cubes.
- When the beef cubes are brown after 2 minutes, lower heat to a medium. Add the garlic, onions and celery. Saute for 2 minutes till onions are translucent. Move the beef around to prevent sticking to bottom of pan.Transfer the beef and condiments to a slow cooker. Pour about 1/2 cup water into the skillet to remove the drippings and transfer these to the slow cooker with the rest of the ingredients.
- Pour the beef broth, white wine, 1 teaspoon Worcestershire sauce, and steak sauce. Season with salt and black pepper. Mix the ingredients together.Cover and cook in the slow cooker on HIgh setting for 6 hours or till beef cubes are tender.Add the last hour of cooking in the slow cooker, add the potatoes and carrots. Stir ingredients.
To cook beef stew on the stove-top:
- Using a large Dutch Oven or stock pot, add the vegetable oil and butter. When hot enough, add the flour-coated beef cubes and stir for 2 minutes to brown on all sides.Add the garlic, onions, and celery and saute for 2 minutes. Pour the broth, white wine and sauces. Season with salt and pepper. Add the potatoes and carrots at the last 30 minutes of cooking.Cover and cook medium-low for 2 hours till beef cubes are tender.
To prepare the puff pastry:
- Prepare the frozen puff pastry by thawing on the counter for 10 minutes, but not longer. If uncooked puff pastry is too soft, it gets too sticky to handle.Grease and line parchment paper on a large baking sheet. Preheat the oven at 400 F degrees.Place the frozen puff pastry on the baking sheet. Combine the egg and tablespoon of water for the egg wash. Brush this egg wash over the puff pastry.Bake for 18 to 20 minutes till pastry is brown and puffy. You will know it is ready by its buttery aroma. Remove from oven and set the puff pastry on a cooling rack to stay crisp.
To assemble the Beef Stew Puff Pastry Pot Pie:
- Place the beef stew in a large casserole rectangle or square-shaped. Spread out evenly the beef, potatoes and carrots and pour the broth over it.Place the baked puff pastry on top, a few minutes before serving.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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