Vegetable Beef Pot Pie Recipe

Name: Vegetable Beef Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless chuck cut into 1 inch cubes; 6 tablespoons butter; 10 1/2 ounces beef broth condensed, reconstituted; 1 1/2 cups carrot thin, strips, cut 1 inch long; 1 cup potatoes diced, peeled; 1 cup pearl onions; 1 cup celery diagonally cut; 2 cloves garlic minced; 2 tablespoons light corn syrup; 2 tablespoons dry red wine; 2 1/2 teaspoons beef bouillon granules instant; 1/4 teaspoon salt; 1/4 teaspoon pepper; 10 ounces frozen peas thawed, drained; 6 tablespoons flour; 8 ounces crescent dinner rolls

Servings: persons

1 1/2 pounds boneless chuck cut into 1 inch cubes
6 tablespoons butter
10 1/2 ounces beef broth condensed, reconstituted
1 1/2 cups carrot thin, strips, cut 1 inch long
1 cup potatoes diced, peeled
1 cup pearl onions
1 cup celery diagonally cut
2 cloves garlic minced
2 tablespoons light corn syrup
2 tablespoons dry red wine
2 1/2 teaspoons beef bouillon granules instant
1/4 teaspoon salt
1/4 teaspoon pepper
10 ounces frozen peas thawed, drained
6 tablespoons flour
8 ounces crescent dinner rolls

1
Heat oven to 350 degrees. In oven proof Dutch oven, brown meat in butter. Reserve 1/2 cup beef broth. Add remaining broth, carrots, potatoes, onions, celery, garlic, corn syrup, red wine, beef bouillon, salt and pepper to browned meat. Bring to a boil; reduce heat. Cover and simmer for 20 minutes; add peas and continue cooking 5 minutes or until vegetables are tender. In small bowl, combine flour and reserved beef broth. Add to meat mixture; cook and stir constantly until thickened. Remove from heat and pour in
2
Unroll dough into 2 long rectangles. On waxed paper, overlap long sides 1/2 inch; firmly press edges and perforations to seal. Press or roll to form 13 x 9 inch rectangle. Using canape cutter, cut small designs in dough. Reserve cut out pieces to place on rust. Place dough over meat mixture in pan; remove waxed paper. Decorate with cut out designs. If desired, brush with beaten egg. Bake at 350 degrees for 20 to 30 minutes or until golden brown.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 pounds boneless chuck cut into 1 inch cubes, 6 tablespoons butter, 10 1/2 ounces beef broth condensed, reconstituted, 1 1/2 cups carrot thin, strips, cut 1 inch long, and more.

Yes, Vegetable Beef Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegetable Beef Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions