Beef Pot Pies

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I’m a meat & potatoes kinda gal, just so you know. Hope it doesn’t come between us but that’s the truth of it. Moving on… I saw a recipe in a Martha Steward magazine that made my mouth water. I gave it a good look over and decided to keep 1 ingredient and make the rest the way I wanted it… Ha! That’s another thing you should know about me… I don’t do well following recipes!! OK, so all that aside… this is a delicious meat & potatoes comfort food dish with a homey rustic look. You should try it 😉

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Start with hunk o’ meat. The original called for short ribs but I had this in my freezer, so the recipe started to change from step 1 🙂

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Cut whatever hunk o’ beef you decide on into 2 inch pieces. Season with salt & pepper.

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Dredge the meat on all sides with flour. I used brown rice flour to avoid gluten. You can use whatever flour you see fit.

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Next comes some oil in a dutch oven, heated to med-high.

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Once that is good and hot in goes as many pieces of meat fit without being too crowded. You will be doing at least a couple batches.

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While that is searing cut an onion in half and into thin slices.

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Run your knife through some garlic…

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Keep turning your meat until all sides are seared then move to a clean plate.

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Once all the meat is done being seared turn the heat down to med and toss in your onions, cook until tender and golden.

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Now drop in your garlic and cook for another minute or two.

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Here’s another recipe adjustment. The original called for a dark stout such as Guinness. Since I needed a wheat free option I found this hard cider. I know there are GF beers out there but my favorite grocery store didn’t happen to have any on hand that day so… I got this, good enough!

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Pour 1 bottle of beer or 1 1/2 cups beef stock into your dutch oven to deglaze it, working with a wooden spoon to pick up all the little bits of flavor off the bottom of the pan.

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Add the meat back into the pan and add another bottle of brew.

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Bring to a simmer and drop in a couple of sprigs of rosemary…mmmm…. Pop a lid on that and put into a 300 degree oven for about 2 1/2 hours. Insert meat & potatoes aromatherapy… 😉

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While that is taking its sweet time in the oven get out 3-5 russets, depending on size. These were quite large. Peel and thinly slice.

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Since you are doing this ahead of time you’ll need to throw them in a bowl of cold water to keep them from turning brown.

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Fast forward… The beef is ready to come out of the oven…

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Look at that beefy flavor goodness… Turn your burner on to medium and let the meat continue cooking on the stove top for about 30 minutes until fork tender. This will also be reducing the liquid in the pan making it thicken into a gravy like sauce. At this point I wish I would have added another bottle of cider or maybe a cup of beef stock.

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Once the beef is fork tender remove it from the pot and shred it. I did this a couple of pieces at a time to let the rest of the meat hang out in the sauce.

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Soon you have a pot o’ beefy deliciousness. Mmmm…

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The recipe didn’t call for any other ingredients in the filling but I thought it needed some help so I threw in some frozen green beans and peas. Could have done some carrots, corn… whatever.

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Give it all a good stir. See… needed a little more liquid but I was being lazy… don’t be like me… if it looks like it needs more liquid… ADD IT!!!

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Divide filling into ramekins or a large baking dish. I did 2 ramekins for dinner and the rest in a baking dish to freeze for now.

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Drain the water off your potato slices and start to overlap them around the top of your baking dishes.

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Nothing too crazy here… just potatoes in a row.

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I didn’t get a picture of this but you’ll also need to drizzle and brush the potatoes with olive oil and season with salt & pepper. Pop into an oven at 375 degrees for about 45 minutes or until the potatoes are done.

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Remove and let rest for a minute. It will be HOT!!! I wish I had put more potatoes on mine… but then I’m always hoping for more potatoes 😉

Yes, this recipe takes some time but the result is well worth the effort. And your home will smell amazing!!! It’s a win win!! Do it!

Beef Pot Pies
4 pound roast or short ribs
1/3 cup flour
3 Tbs oil
1 medium onion, halved and thinly sliced
5-6 cloves garlic, thinly sliced
2-3 bottles beer of your choice or 3-4 1/2 cups beef stock
2 sprigs rosemary
2 cups vegetables
3-5 russet potatoes, thinly sliced
Salt & Pepper

Heat oven to 300. Cut meat into 2 inch pieces, dredge in flour. Heat oil in dutch oven over med-high heat. Brown pieces of meat on all sides, about 1 minute per side. Work in batches so meat isn’t crowded. Transfer to clean plate. Once all meat is done reduce heat to medium and toss in onions. Cook until tender and golden. Add in garlic and cook a couple more minutes. Deglaze pan with 1 bottle of beer, scraping bottom of pan with wooden spoon. Add meat back into pan and cover with additional beer. Drop in rosemary, cover and put into oven for 2 1/2 hours.

While meat is cooking peel and thinly slice potatoes. Place slices in bowl and cover with cold water. Remove meat from oven and put over burner at medium heat. Let cook for 30 minutes or until fork tender. Sauce will reduce and thicken. Remove meat and shred, return to pot. Add in vegetables. If more liquid is needed add beef stock, and stir. Divide filling between ramekins or into large baking dish. Drain potato slices and layer overlapping on top of filling. Drizzle and brush oil over potatoes. Season with salt & pepper. Bake at 375 for 45 minutes or until potatoes are done.

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3 Responses to Beef Pot Pies

  1. Callie says:

    Oh dear me! This looks wonderful!

  2. Its 10 am, and I am salivating for dinner. The photo with the sprigs of rosemary on top looks divine.

  3. I’m so going to making this this week!!!

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