Beef Recipes · Recipes

Hearty Beef Stew Pot Pie

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This recipe is a rarity in my kitchen because it uses a meat other than ground beef or chicken breast. I’ve got a few such recipes stashed away though. Every once in a while I come across an undeniable deal on a cut of beef (when I happen to have a little wiggle room in the budget) or a neighbor brings us a nice cut of steak and I need to stretch it to feed six people. I once relied on a stew recipe or would cook it into a pot pie, until I combined the two into this delicious, hearty all-in-one. Another rarity in my recipes is the use of biscuit mix, which I used to find both expensive (from a budgeting standpoint) and hard to come by (geographically speaking) until I started making my own. That’ll be another recipe for later though…

Ingredients:

FOR FILLING:
1/2 cup flour
1/2 teaspoon salt
1 teaspoon pepper
1-2 pounds beef (stew meat, steak, roast, whatever is on sale!), cut into 1″ pieces
2 tablespoons oil
3 cups water
3 teaspoons beef bouillon granules
1 teaspoon onion powder
2 teaspoon garlic powder
2 medium potatoes, cut into chunks
1 medium onion, cut into chunks
4 cloves garlic, minced
1 bag “country mix” frozen vegetables (large cut carrots, whole green beans and corn)
FOR CRUST:
1 cup biscuit mix (like Bisquick)
1 teaspoon parsley
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup milk
1 egg
1 cup shredded sharp cheddar cheese

Special Splurge Ingredient:
1 cup fresh mushrooms, sliced

Directions:

1. Heat oil in large pot over medium-high heat. In a small bowl, mix the flour, salt and pepper.

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2. Coat each piece of meat with the flour mixture. In the hot oil, brown the meat on all sides.

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3. Add water, beef bouillon granules, onion powder and garlic powder to the meat in the pot. Bring to a boil then reduce heat. Cover and simmer for 1 hour, stirring occasionally.

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4. After an hour, preheat the oven to 375 degrees. Lightly oil a 13″ x 9″ baking dish or 2 quart casserole dish.

5. Add the potato chunks to the pot with the meat, stirring to combine. Bring to a boil, then reduce heat and simmer for 5-7 minutes (until potatoes are just barely tender, not mushy).

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6. Add the onions and garlic. Stir to combine. This is the time to taste the sauce and adjust the seasonings as needed.

If using the Special Splurge Ingredient:
Add the mushrooms into the pot with the onion and garlic. Stir until mushrooms are starting to cook.

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7. Add the frozen vegetables to the pot and stir together to mix.

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8. Immediately pour the contents of the pot into the prepared baking dish (vegetables should still be cold but but not clumped together from freezing).

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9. In a small mixing bowl, combine the biscuit mix, parsley, garlic powder, pepper, milk and egg. Beat together with a wire whisk or fork until well-blended.

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10. Pour batter directly over the top of the filling in the baking dish. Spread around with the back of a spoon, if needed.

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11. Bake at 375 degrees for 20-30 minutes, or until crust is golden brown.

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12. Sprinkle shredded cheese over the top of the crust.

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13. Bake for another 2-5 minutes, until cheese is completely melted.

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14. Eat. Yum!

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