Best 3 Beef Stew Pie Recipes

Indulge in the hearty goodness of a classic Beef Stew Pie, a dish that epitomizes comfort food at its finest. This delectable pie features tender chunks of beef slowly simmered in a rich, flavorful gravy, enveloped in a flaky, golden-brown crust. The beef stew filling is a symphony of savory flavors, with the beef cooked to perfection and the vegetables adding a medley of textures and tastes. The flaky crust provides a perfect contrast to the tender filling, creating a harmonious bite that will tantalize your taste buds.

The article presents two enticing variations of this classic dish: a Traditional Beef Stew Pie and a Guinness Beef Stew Pie. The Traditional Beef Stew Pie stays true to the classic recipe, using red wine and a combination of vegetables to create a rich and flavorful stew. The Guinness Beef Stew Pie, on the other hand, adds a unique twist with the incorporation of Guinness beer, imparting a deep, malty flavor to the stew. Both variations promise an unforgettable culinary experience.

Let's cook with our recipes!

BEEF STEW PIE

Beef Stew Pie image

This tastes just like beef stew in a pie crust! My daughter and I serve it to our families often, and everyone loves it. The pie is especially good made the day before so the flavors can blend. I sometimes double the recipe so we're sure to have leftovers. -Karol Sprague Gobles, Michigan

Provided by Taste of Home

Categories Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

6 tablespoons all-purpose flour, divided
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 pound boneless beef round steak, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
2-1/4 cups water, divided
1 tablespoon tomato paste
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
1 bay leaf
2 cups cubed cooked potatoes
1-1/2 cups sliced cooked carrots
2 tablespoons minced fresh parsley
Pastry for single-crust pie (9 inches)

Steps:

In a large resealable plastic bag, combine 3 tablespoons flour, salt and pepper. Add beef in batches; shake to coat. In a large skillet, saute beef in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add 1/4 cup water, stirring to scrape browned bits., Combine 1-1/2 cups water, tomato paste, Italian seasoning and basil; stir into skillet. Add bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender., Combine the remaining flour and water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Discard bay leaf. Stir in potatoes, carrots and parsley. Transfer to a greased 2-qt. baking dish., On a floured surface, roll out pastry to fit dish. Place over filling; flute edges. Cut slits in top. Bake at 425° for 25-30 minutes or until golden brown. Let stand for 10 minutes.

Nutrition Facts : Calories 459 calories, Fat 23g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 844mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.

BEEF STEW SKILLET PIE

Beef Stew Skillet Pie image

Puff pastry makes a pretty topping for this homey skillet potpie. -Josh Rink, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 19

Ingredients

6 tablespoons all-purpose flour, divided
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 pound boneless beef round steak, cut into 1-inch pieces
2 tablespoons canola oil
1 large onion, chopped
2 garlic cloves, minced
1/4 cup dry red wine
2 cups beef broth, divided
1 tablespoon tomato paste
1/2 teaspoon Italian seasoning
1/2 teaspoon dried basil
1 bay leaf
2 medium potatoes, cubed
3 large carrots, peeled and sliced
1 sheet frozen puff pastry, thawed
1/2 cup frozen peas
2 tablespoons minced fresh parsley
1 large egg, beaten

Steps:

In a large resealable container, combine 3 tablespoons flour, salt and pepper. Add beef in batches; shake to coat. Invert a 10-in. cast-iron or other ovenproof skillet onto parchment; trace circle around pan 1/4 in. larger than rim. Cut out circle and set aside. In same skillet, saute beef in oil until browned. Add onion and garlic; cook and stir until onion is tender. Add wine, stirring to loosen browned bits., Combine 1-1/2 cups broth, tomato paste, Italian seasoning and basil; stir into skillet. Add bay leaf. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 45 minutes. Add potatoes and carrots; cook until vegetables are tender, 20-25 minutes longer., Meanwhile, roll out puff pastry to fit skillet, using parchment circle as a guide; cut venting slits in pastry. Keep chilled until ready to use. , Combine the remaining flour and broth until smooth; gradually stir into skillet. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Discard bay leaf. Stir in peas and parsley. , Brush beaten egg around edge of skillet to help pastry adhere; carefully place pastry over filling. Using a fork, press pastry firmly onto rim of pan; brush with egg. Bake pie at 425° until pastry is dark golden brown, 30-35 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 473 calories, Fat 19g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 1088mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 6g fiber), Protein 25g protein.

BEEF STEW PIE

Beef Stew Pie image

Make and share this Beef Stew Pie recipe from Food.com.

Provided by bmcnichol

Categories One Dish Meal

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

12 tablespoons all-purpose flour, divided
3 teaspoons salt
1 teaspoon pepper
2 lbs boneless beef round steak, cut into 1-inch pieces
4 tablespoons vegetable oil
1 cup chopped onion
4 garlic cloves, minced
4 1/2 cups water, divided
2 tablespoons tomato paste
1 teaspoon italian seasoning
1 teaspoon dried basil
2 bay leaves
4 cups cubed cooked potatoes
3 cups sliced cooked carrots
4 tablespoons minced fresh parsley
2 pastries for pastry for single-crust pie (9 inches)

Steps:

In a plastic bag, combine 6 tablespoons flour, salt and pepper.
Add beef and shake to coat.
In a skillet, saute beef in oil until browned.
Add onion and garlic, cook and stir until onion is tender.
Add 1/2 cup water, stirring to scrape browned bits.
Combine 3 cups water, tomato paste, Italian seasoning and basil and stir into skillet.
Add bay leaf.
Bring to a boil.
Reduce heat, cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender.
Combine remaining flour and water until smooth and gradually stir into skillet.
Bring to a boil, cook and stir for 2 minutes or until thickened and bubbly.
Discard bay leaf.
Stir in potatoes, carrots and parsley.
Transfer to a greased 4-qt. baking dish.
On a floured surface, roll out pastry to fit dish.
Place over filling and flute edges.
Cut slits in top.
Bake at 425° for 25-30 minutes or until golden brown.
Let stand for 10 minutes.

Tips:

To make a rich and flavorful stew, use a combination of beef chuck roast and short ribs. The chuck roast will provide a hearty texture, while the short ribs will add richness and flavor to the broth.
Brown the beef in a hot pan before adding it to the stew pot. This will help to develop the beef's flavor and create a delicious fond in the pan that will add depth to the stew.
Use a variety of vegetables in your stew. This will add color, texture, and flavor to the dish. Some good options include carrots, potatoes, onions, celery, and peas.
Season the stew well with salt, pepper, and other herbs and spices. This will help to bring out the flavors of the beef and vegetables.
Simmer the stew for at least 1 hour, or until the beef is tender and the vegetables are cooked through. The longer you simmer the stew, the more flavorful it will be.
Serve the stew hot over mashed potatoes, rice, or noodles.

Conclusion:

Beef stew pie is a classic comfort food that is perfect for a cold winter day. The tender beef, flavorful vegetables, and rich gravy make this dish a surefire hit with everyone who tries it. Follow these tips to make a delicious and satisfying beef stew pie.