Modern Beef Pot Pie
By America's Test KitchenPublished on September 11, 2020
Time
2 hours
Yield
Serves 4 to 6
Ingredients
2 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into ¾-inch piecesSalt and pepper 3 tablespoons vegetable oil 4 carrots, peeled and cut into ½-inch pieces8 ounces cremini mushrooms, trimmed and quartered1 onion, chopped fine2 tablespoons tomato paste 4 garlic cloves, minced3 tablespoons all-purpose flour ½ cup red wine 2½ cups beef broth 1 cup frozen peas 1 (18-inch) baguette, sliced ½ inch thick, ends discarded1 ounce Parmesan cheese, grated (½ cup)2 tablespoons minced fresh parsley
Before You Begin
You will need a 12-inch broiler-safe skillet with a tight-fitting lid for this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch broiler-safe skillet over medium-high heat until just smoking. Add beef and cook until well browned on all sides, 7 to 10 minutes; transfer to bowl.
- Add carrots, mushrooms, and onion to fat left in skillet and cook over medium heat until softened and lightly browned, 5 to 7 minutes. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
- Stir in wine and cook until almost completely evaporated, about 2 minutes. Slowly stir in broth, scraping up any browned bits and smoothing out any lumps. Bring to simmer, then stir in browned beef and any accumulated juices. Cover, transfer skillet to oven, and cook until beef is tender, about 1 hour, stirring once halfway through cooking. (Filling can be refrigerated for up to 1 day; return to simmer and add broth to loosen sauce if necessary.)
- Remove skillet from oven (skillet handle will be hot). Adjust oven rack 8 inches from broiler element and heat broiler. Stir peas into beef mixture and season with salt and pepper to taste.
- Brush bread with remaining 2 tablespoons oil, season with salt and pepper, and shingle around edge of skillet, leaving center open. Sprinkle Parmesan over bread. Broil until cheese is melted and bread is browned, about 2 minutes. Remove skillet from oven (skillet handle will be hot). Let cool for 5 minutes, then sprinkle with parsley and serve.
Time
2 hoursYield
Serves 4 to 6Ingredients
2 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into ¾-inch pieces
Salt and pepper
3 tablespoons vegetable oil
4 carrots, peeled and cut into ½-inch pieces
8 ounces cremini mushrooms, trimmed and quartered
1 onion, chopped fine
2 tablespoons tomato paste
4 garlic cloves, minced
3 tablespoons all-purpose flour
½ cup red wine
2½ cups beef broth
1 cup frozen peas
1 (18-inch) baguette, sliced ½ inch thick, ends discarded
1 ounce Parmesan cheese, grated (½ cup)
2 tablespoons minced fresh parsley
Ingredients
2 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into ¾-inch pieces
Salt and pepper
3 tablespoons vegetable oil
4 carrots, peeled and cut into ½-inch pieces
8 ounces cremini mushrooms, trimmed and quartered
1 onion, chopped fine
2 tablespoons tomato paste
4 garlic cloves, minced
3 tablespoons all-purpose flour
½ cup red wine
2½ cups beef broth
1 cup frozen peas
1 (18-inch) baguette, sliced ½ inch thick, ends discarded
1 ounce Parmesan cheese, grated (½ cup)
2 tablespoons minced fresh parsley
Ingredients
2 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into ¾-inch pieces
Salt and pepper
3 tablespoons vegetable oil
4 carrots, peeled and cut into ½-inch pieces
8 ounces cremini mushrooms, trimmed and quartered
1 onion, chopped fine
2 tablespoons tomato paste
4 garlic cloves, minced
3 tablespoons all-purpose flour
½ cup red wine
2½ cups beef broth
1 cup frozen peas
1 (18-inch) baguette, sliced ½ inch thick, ends discarded
1 ounce Parmesan cheese, grated (½ cup)
2 tablespoons minced fresh parsley
Why This Recipe Works
To satisfy our craving for crust "but with less fuss" we pondered easy yet delicious alternatives. We considered topping the beef filling with bread crumbs, but ultimately landed on slices of crusty bread drizzled with oil, salt, pepper, and a little Parmesan cheese. The underside of the bread absorbed some of the pot pie's juices, while the cheesy top browned and crisped under the broiler. We loved the contrast of the crunchy topping with the juicy filling, but as the bread absorbed some of the sauce it turned the filling dry. Increasing the amount of beef broth was an easy fix. As for the filling, chuck-eye roast proved the best option for a tender, beefy pot pie, as it features great marbling at a low price. This cut lent wonderful flavor and richness to the sauce. Parsley and peas added a little freshness and color to our easy and delicious beef pot pie.
Before You Begin
You will need a 12-inch broiler-safe skillet with a tight-fitting lid for this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch broiler-safe skillet over medium-high heat until just smoking. Add beef and cook until well browned on all sides, 7 to 10 minutes; transfer to bowl.
- Add carrots, mushrooms, and onion to fat left in skillet and cook over medium heat until softened and lightly browned, 5 to 7 minutes. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
- Stir in wine and cook until almost completely evaporated, about 2 minutes. Slowly stir in broth, scraping up any browned bits and smoothing out any lumps. Bring to simmer, then stir in browned beef and any accumulated juices. Cover, transfer skillet to oven, and cook until beef is tender, about 1 hour, stirring once halfway through cooking. (Filling can be refrigerated for up to 1 day; return to simmer and add broth to loosen sauce if necessary.)
- Remove skillet from oven (skillet handle will be hot). Adjust oven rack 8 inches from broiler element and heat broiler. Stir peas into beef mixture and season with salt and pepper to taste.
- Brush bread with remaining 2 tablespoons oil, season with salt and pepper, and shingle around edge of skillet, leaving center open. Sprinkle Parmesan over bread. Broil until cheese is melted and bread is browned, about 2 minutes. Remove skillet from oven (skillet handle will be hot). Let cool for 5 minutes, then sprinkle with parsley and serve.
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