Hearty Beef Pie is like chicken pot pie, but beefier, in more ways than one! Tender cubes of savory beef in a homemade beef gravy, swimming alongside sweet peas, succulent bacon bites, and tender carrots all make chicken pot pie filling feel less than impressive by comparison. Mmmm, and who doesn’t love a buttery, golden pie crust on top? No one! Let Hearty Beef Pie give you the strength you need to get through whatever life throws at you, all while delivering a fantastic flavor!
Ingredients
- 1/4 pound sliced bacon, diced
- 3 pounds beef stew meat, cut into 1-inch cubes
- 1 cup onion, chopped
- 1 1/2 cups fresh baby carrots, halved
- 6 tablespoons all-purpose flour, plus more, to taste, for dusting a work surface
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 (10-ounce) package frozen peas
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 sheet refrigerated pie crust
- 1 large egg, optional, lightly beaten
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –In a Dutch oven over medium heat, add the bacon and cook until crisp, about 5-7 minutes.
Step 3 –Transfer the bacon to paper towels to drain.
Step 4 –Add the beef in batches to the bacon drippings over medium heat and cook until browned, about 2-3 minutes per side.
Step 5 –Transfer the beef to a plate and repeat the browning until all of the beef is browned.
Step 6 –Drain the fat from the pot.
Step 7 –Add the onion to the pot over medium heat and sauté until crisp-tender, about 2-3 minutes.
Step 8 –Add the carrots, the bacon, and the beef into the pot.
Step 9 –In a small bowl, add 6 tablespoons of the flour, the broth, and the Worcestershire sauce and whisk until smooth.
Step 10 –Add the sauce mixture to the beef mixture and bring it to a boil.
Step 11 –Reduce the heat to low.
Step 12 –Cover the pot and allow the beef mixture to simmer until the meat is tender, about 1 hour-1 hour 30 minutes.
Step 13 –Stir in the peas, the salt, and the pepper.
Step 14 –Transfer the beef mixture to an ungreased 7×11-inch baking dish.
Step 15 –Using the extra flour, lightly dust a work surface.
Step 16 –On the prepared work surface, roll out the pie crust to a 12×8-inch rectangle.
Step 17 –Cut a few slits into the crust.
Step 18 –Place the crust over the filling, trimming and sealing the edges.
Step 19 –Brush the crust with the beaten egg.
Step 20 –Bake until the crust is golden and the filling is bubbly, about 35-40 minutes.
Step 21 –Let the pie stand for 15 minutes.
Step 22 –Serve.
