Easy Beef Pot Pie

 This is a new family favorite for a super easy, super delicious weeknight meal!

I don't have pictures of this yet, and the measurements are all approximate because I threw it together on a cold evening last week. But it was way too good to not share!

Here is the link to the printable recipe, and you can keep going for the recipe here in the post!

Beef Pot Pie

Preheat oven ot 350˚

You will need: 

9” x 13” Glass Baking Pan   |   Medium saucepan   |   whisk   |   rubber spatula

Ingredients:

• • 1 lb beef stew meat chunks

  • 3-4 stalks celery, sliced thin

  • 4-6 carrots, sliced

  • 1 large onion, diced

  • 3-5 cloves garlic minced

  • 1.5 - 2 tsp dried rosemary

  • 1-1.5 tsp dried parsley

  • salt

  • pepper

  • 3-4 Tbsp Butter

  • 3-4 Tbsp flour

  • 1 carton beef broth

  • Cornstarch

  • 1 batch of your favorite pie crust

Directions:

1. Place beef stew meat in the center of the pan, top with vegetables.

2. Season well with rosemary, salt, and pepper.

3. Bake 30 minutes, or until meat is cooked through.

4. Meanwhile, make the gravy: in the saucepan, melt the butter. Whisk in equal amount of flour. Season with salt and pepper as desired, add rosemary and garlic if desired.

5. Slowly whisk in beef broth, bring to boil then reduce to simmer.

6. If the gravy is too thin, thicken with cornstarch slurry: Remove 2 Tbsp gravy and put into a bowl, whisk in 1.5-2 Tbsp cornstarch. Add back to gravy, whisk well and bring to boil, then reduce to simmer.

7. When the filling and gravy are both done, mix them together in the pan and top with pie crust. Bake 20-30 minutes or until done.

Notes:

The measurements are all approximate, sorry! I eyeball these things.

I love to use my favorite flaky vinegar pie crust for this recipe, but really any will do!