Life of a Wise Wife : Beef Pot Pie

This past weekend we didn't have too much planned except for football and sitting by the fire. Actually the perfect weekend for our house! I wanted something a little on the comfort food side but not super unhealthy and I felt guilt eating. I ended up making beef pot pie. It was SO good!!

The final product is not gluten free. However, if you opt to eat as a stew than it is gluten free! Just quit cooking before my recipe says to add in the flour and you will have a delicious stew for dinner. Remember to omit puff pastry and egg wash from your ingredient list if opting to serve this as a stew.

It was the perfect weekend meal to enjoy by the fire! I would say because of the cooking time, this is more of a weekend dinner option. If you are like me, life is way to busy to be in the kitchen all day during the week. Although this recipe is good for the weekend, you won't be standing over the stove for hours on end. You do a few things, then let it cook and can go about the house doing all the things you have on your list for the day.

Lets Eat! Printable Recipe Here.

Beef Pot Pie

Ingredients:

about 1 1/4 pound beef chuck stew meat, cut into chunks

1 white onion

garlic

2 sticks celery

about 1 cup fresh white buttons

salt and pepper to taste

1 cup small potatoes

2 T extra virgin olive oil

2 T tomato paste

1 t dried thyme

2 sprigs fresh rosemary

1 bay leaf

3 cups beef broth

3 T light brown sugar

1/2 cup frozen peas and carrots

2 T flour with 6-7 T cold water

puff pastry

1 egg for egg wash

What to do:

As always, lets get our ingredients ready. Mince your garlic, chop your onions, and slice your celery.

NEVER run fresh mushrooms under water. To clean them, grab a wet paper towel and gently wipe down the mushrooms to remove the dirt. Slice your mushrooms in half.

Chop your rosemary.

Grab a large dutch oven or pot. Heat your olive oil over medium heat in your pot.

Add in your meat and season with salt and pepper.

Stir and cook until browned in all sides. This step is important because it locks in all the juices!

Once browned, use a slotted spoon to remove the beef from the pot and set aside.

Add your chopped onions into the same dutch oven.

Cook for about 5 minutes, just until they begin to soften.

Add in your garlic and sauté for another minute.

Toss in your mushrooms and celery and cook for about 5 minutes.

Add in tomato paste, rosemary, and thyme.

Stir all together.

Return your meat back into the pot, including any juices. Stir it all again.

Add in your beef broth, brown sugar, and bay leaf.

Stir all together. Bring to a boil, then lower heat to a simmer. Cover and simmer on low for an hour.

Cut your potatoes in half. After the mixture has simmered for an hour, stir in your potatoes.

Cover again and allow to cook for another 30 minutes.

If you are using the puff pastry, remove from the freezer and allow to defrost completely.

If you are enjoying as a gluten free stew, STOP HERE! Grab a bowl and dig in. If you want to continue on with the beef pot pie, add your flour and cold water together into a mixing class. Make sure there is enough water to remove any lumps.