Beef Recipes · Recipes

Hearty Beef Stew Pot Pie


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…


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)
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


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


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


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.


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).


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.


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


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).


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.


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


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


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


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


14. Eat. Yum!


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