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Beef Stew Puff Pastry Pot Pie

A classic, beef stew simmered in thick, savory broth is encased in crisp, flaky puff pastry crust. You can cook the beef stew ahead to cut the cooking time. Bake the pastry crust on top of the stew some 20 minutes before serving. The warmth and hearty flavors make this a favorite all-in-one meal for any food gathering with friends and family. This is an Asian in America recipe which previously published on Quirk DIY Community Blog of Quirk Books. Serves 4.
*I share 2 alternative ways to cook the beef stew: Stove-top or in the slow cooker. Cooking time below is for the stove-top.
Cook Time2 hours 20 minutes
Total Time2 hours 20 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Beef Stew Puff Pastry Pot Pie
Servings: 4 people
Calories: 502kcal
Author: Elizabeth Ann Quirino

Equipment

  • Large Oven-proof Casserole Dish
  • Slow cooker
  • Dutch Oven or Large Stockpot - if cooking stove-top
  • Large Baking Sheets

Ingredients

  • 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

Instructions

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.

Nutrition

Serving: 1g | Calories: 502kcal | Carbohydrates: 10g | Protein: 54g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 157mg | Sodium: 1752mg | Potassium: 1003mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 6mg