Beef Pot Pie Recipe
Ingredients
| 2 pounds boneless beef chuck, trimmed and cut into 3/4-inch cubes | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Vegetable oil | 1 Tablespoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm), minced | |
| 3 cups Beef Stock or low- sodium beef broth | ||
| Tomato Paste | 1 Tablespoon | |
| Dried thyme leaves | 1/2 Teaspoon | |
| 1/2 teaspoon each salt and black pepper | ||
| Carrots | 4 Large, peeled | |
| Potato | 1 Large | |
| 2 medium-size parsnips, peeled and cut into 1/2-inch cubes (1 cup) | ||
| All purpose flour | 1 1/2 Cup (16 tbs) (For the biscuit topping:) | |
| Baking powder | 1/4 Teaspoon (For the biscuit topping:) | |
| Sugar | 1/2 Teaspoon (For the biscuit topping:) | |
| Dried thyme leaves | 1/2 Teaspoon (For the biscuit topping:) | |
| 1/4 teaspoon each salt and baking soda | ||
| Butter margarine | 1/4 Cup (16 tbs) (For the biscuit topping:) | |
| 3/4 cup low-fat buttermilk | ||
Directions
1. Preheat the oven to 350°F. Coat the beef with the flour. In a 6-quart nonstick Dutch oven, heat the oil over moderately high heat. Saute the meat, turning frequently, for 5 minutes or until browned, then transfer to a bowl.
2. Add the onion and garlic and saute for 5 minutes or until tender. Stir in the beef and any juices that have collected, along with the stock, tomato paste, thyme, salt, and pepper. Bring to a boil over high heat, then cover, transfer to the oven, and bake for 30 minutes. Stir in the vegetables and bake, covered, 40 minutes longer or until the meat is tender.
3. To make the biscuit topping: In a large bowl, combine the flour, baking powder, sugar, thyme, salt, and baking soda. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Using a fork or your hands, mix in the buttermilk just until a dough forms. On a lightly floured surface, pat the dough into a circle, 1/2 inch thick. Using a floured 2-inch biscuit cutter, cut out about 16 biscuits and place on top of the beef mixture. Bake, uncovered, for 15 minutes or until the biscuits are golden brown. Serve .
2. Add the onion and garlic and saute for 5 minutes or until tender. Stir in the beef and any juices that have collected, along with the stock, tomato paste, thyme, salt, and pepper. Bring to a boil over high heat, then cover, transfer to the oven, and bake for 30 minutes. Stir in the vegetables and bake, covered, 40 minutes longer or until the meat is tender.
3. To make the biscuit topping: In a large bowl, combine the flour, baking powder, sugar, thyme, salt, and baking soda. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Using a fork or your hands, mix in the buttermilk just until a dough forms. On a lightly floured surface, pat the dough into a circle, 1/2 inch thick. Using a floured 2-inch biscuit cutter, cut out about 16 biscuits and place on top of the beef mixture. Bake, uncovered, for 15 minutes or until the biscuits are golden brown. Serve .
Chef
