📝 About This Recipe
This isn't just a meal; it’s a warm embrace in a bowl, featuring succulent chunks of chuck roast slow-simmered in a rich, red wine-infused gravy. Encased in a buttery, shatteringly crisp puff pastry lid, this dish elevates the humble pot pie into a gourmet centerpiece. The combination of earthy thyme, sweet carrots, and tender pearls of onion creates a depth of flavor that speaks to the heart of classic farmhouse cooking.
🥗 Ingredients
The Beef and Aromatics
- 2 pounds Beef Chuck Roast (cut into 1-inch cubes, patted dry)
- 1 teaspoon Kosher Salt and Black Pepper (plus more to taste)
- 2 tablespoons Olive Oil
- 1 large Yellow Onion (diced)
- 3 cloves Garlic (minced)
The Filling and Sauce
- 2 large Carrots (peeled and sliced into rounds)
- 2 pieces Celery Stalks (sliced)
- 4 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 1/2 cup Dry Red Wine (such as Cabernet or Merlot)
- 3 cups Beef Stock (low sodium)
- 1 tablespoon Worcestershire Sauce
- 2 teaspoons Fresh Thyme (leaves stripped from stems)
- 1 cup Frozen Peas (do not thaw)
The Crust
- 1 sheet Puff Pastry (thawed but cold)
- 1 large Egg (beaten with 1 tsp water for egg wash)
- 1/2 teaspoon Flaky Sea Salt (for topping)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Season the cubed beef generously with salt and pepper.
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2
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 5-7 minutes per batch. Remove beef and set aside.
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3
Reduce heat to medium. Add the onions, carrots, and celery to the same pot. Sauté for 5-6 minutes until the onions are translucent and softened.
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4
Stir in the minced garlic and cook for just 60 seconds until fragrant.
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5
Add the butter to the pot. Once melted, sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, creating a light brown roux.
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6
Deglaze the pot by pouring in the red wine. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom.
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7
Slowly whisk in the beef stock and Worcestershire sauce. Return the beef and any accumulated juices to the pot. Add the fresh thyme.
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8
Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, or until the beef is fork-tender and the sauce has thickened into a rich gravy.
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9
Stir in the frozen peas and remove from heat. Taste and adjust seasoning with more salt or pepper if needed. Pour the mixture into a 9-inch deep-dish pie plate or a 2-quart baking dish.
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10
Roll out the puff pastry on a lightly floured surface so it is 1 inch larger than your baking dish. Place the pastry over the filling.
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11
Fold the overhanging edges under themselves and press against the rim of the dish to seal. Cut 3-4 small slits in the center to allow steam to escape.
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12
Brush the entire surface of the pastry with the egg wash and sprinkle with flaky sea salt.
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13
Place the dish on a baking sheet (to catch drips) and bake for 25-30 minutes until the pastry is puffed and a deep golden brown. Let rest for 10 minutes before serving.
💡 Chef's Tips
Always sear the beef in batches; overcrowding the pan will cause the meat to steam rather than brown, losing that essential Maillard reaction flavor. If the gravy looks too thin after braising, simmer it uncovered for an additional 10 minutes before adding the peas. Ensure your puff pastry is very cold when it goes into the oven; this ensures the butter layers expand rapidly for maximum flakiness. For a twist, you can substitute the red wine with a dark stout beer for a deeper, slightly bitter malty profile. To prevent a soggy bottom, this recipe uses a top-crust only method, which is traditional for English-style meat pies.
🍽️ Serving Suggestions
Pair with a glass of the same dry red wine used in the gravy to harmonize the flavors. Serve alongside a bright, acidic side salad with a lemon vinaigrette to cut through the richness of the beef. A side of buttery mashed potatoes is excellent for soaking up any extra gravy from the plate. For a traditional touch, serve with a dollop of hot English mustard or horseradish cream on the side.