Beef Potpie

Ingredients

• Hide ingredients for Beef Stew 1 Beef Stew (opens in new tab) Beef Stew
  • 2 pounds boneless beef stew meat, such as chuck, brisket, or bottom round
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup flour
  • 2 tablespoons vegetable oil or rendered bacon or beef fat
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 4 garlic cloves, chopped
  • 3 cups beef or chicken stock or broth, dry red or white wine, beer, or a combination
  • 2 bay leaves
  • 1 teaspoon dried thyme, oregano, savory, marjoram, or a combination
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 carrots, cut into 1-inch chunks
  • 4 medium red or gold potatoes, peeled and cut into 1-inch chunks
  • (2 small turnips, peeled and cut into 1-inch chunks)
  • (2 small parsnips, peeled and cut into 1-inch chunks)
  • (Kneaded Butter, made with 1 tablespoon butter and 1 tablespoon all-purpose flour)
  • Chopped parsley

  Sub-recipe steps

  1. Trim, pat dry, and cut into 2-inch cubes: 2 pounds boneless beef stew meat, such as chuck, brisket, or bottom round
  2. Season with: 1 teaspoon salt; ½ teaspoon black pepper
  3. Dredge in: ½ cup flour
  4. Shake off any excess flour. Heat in a Dutch oven over medium-high heat: 2 tablespoons vegetable oil or rendered bacon or beef fat
  5. Add the meat in batches and brown on all sides, being careful not to crowd the pot or scorch the meat. Remove with a slotted spoon. Pour off all but 2 tablespoons of fat from the pot (or add more if needed). Add: 1 onion, chopped; 1 carrot, chopped; 1 celery rib, chopped; 4 garlic cloves, chopped
  6. Cover and cook, stirring often, over medium heat until the onions are softened, 6 to 8 minutes. Return the meat to the pot and add: 3 cups beef or chicken stock or broth, dry red or white wine, beer, or a combination; 2 bay leaves; 1 teaspoon dried thyme, oregano, savory, marjoram, or a combination; ½ teaspoon salt; ½ teaspoon black pepper
  7. Bring to a boil, then reduce the heat, cover, and simmer gently (or place in a preheated 300°F oven) until the meat is fork-tender, 1 ½ to 2 hours. Add: 2 carrots, cut into 1-inch chunks; 4 medium red or gold potatoes, peeled and cut into 1-inch chunks; (2 small turnips, peeled and cut into 1-inch chunks); (2 small parsnips, peeled and cut into 1-inch chunks)
  8. Cover and cook until the vegetables are tender, 35 to 40 minutes. Remove the pot from the heat and remove the bay leaves. Chill the stew overnight, if desired. Skim off any fat from the surface of the stew and return to a faint simmer over medium-low heat (if necessary). Taste and adjust the seasonings. If desired, to thicken the sauce, whisk into the stew: (Kneaded Butter, made with 1 tablespoon butter and 1 tablespoon all-purpose flour)
  9. Simmer, stirring, until thickened. Garnish with: Chopped parsley
• Hide ingredients for ½ recipe Basic Pie or Pastry Dough, ½ recipe All-Butter Pie or Pastry Dough, or the dough for Buttermilk Biscuits or Quick Drop Biscuits 1 ½ recipe Basic Pie or Pastry Dough, ½ recipe All-Butter Pie or Pastry Dough, or the dough for Buttermilk Biscuits or Quick Drop Biscuits (opens in new tab) ½ recipe Basic Pie or Pastry Dough, ½ recipe All-Butter Pie or Pastry Dough, or the dough for Buttermilk Biscuits or Quick Drop Biscuits
  • 2 ½ cups (315g) all-purpose flour
  • (1 teaspoon sugar, for sweet pies)
  • ½ teaspoon salt
  • ¾ cup chilled lard (155g) or vegetable shortening (145g), cut into small pieces
  • 3 tablespoons (45g) cold butter, cut into cubes
  • 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
  • 1 to 3 teaspoons ice water

  Sub-recipe steps

  1. Whisk together in a medium bowl or pulse briefly in a food processor: 2 ½ cups (315g) all-purpose flour; (1 teaspoon sugar, for sweet pies); ½ teaspoon salt
  2. Have ready: ¾ cup chilled lard (155g) or vegetable shortening (145g), cut into small pieces; 3 tablespoons (45g) cold butter, cut into cubes
  3. If mixing the dough by hand, place half of the cubes on the flour mixture and using a pastry blender or fingertips, lightly work it in until it has the consistency of oats. Add the remaining pieces of fat and rub into the flour, flattening them between your fingers until they are roughly pea-sized or a little larger with some larger, flattened pieces. If using a food processor, add all the fat at once and pulse until most of it is in pea-sized pieces. Sprinkle the dough with: 6 tablespoons (90g) ice water mixed with 1 tablespoon distilled white or cider vinegar
  4. Blend the water gently into the dough with a silicone spatula or pulse until it just holds together. If the dough is still dry and crumbly, add: 1 to 3 teaspoons ice water
  5. The dough should not be wet or sticky but should hold together when squeezed. Divide the dough in half, shape each into a disk, and roll out immediately as directed in Rolling Pie Dough, or wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Prepare as directed in Lining a Pie or Tart Pan with Dough. To fill and bake, see individual recipes. For a baked shell, see About Blind Baking Crusts.
• 1 large egg, beaten with 1 teaspoon water