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September 26, 2007 / Tony

Beef Pot Pie

The weather is definitely turning fall-like here in North Dakota and that means my favorite cold-weather dishes are back on the menu.  Last night, it was chicken parmigiana and tonight, it was Beef Pot Pie. 

 Beef Pot Pie

1 lb top round steak, cut into 3/4 inch cubes

4 cups frozen vegetable mix (carrots, corn, beans, peas)

1 cup onion, finely chopped

1 cup celery, finely chopped

olive oil

1/3 cup dry red wine

3 T flour

1 1/2 cups beef broth

1/2 cup milk

1/2 tsp dried thyme

1/2 tsp dried parsley

Southern Biscuits for topping (recipe below)

Preheat oven to 450 degrees.  Toss frozen vegetables in a little bit of olive oil and place on a baking sheet.  Roast until they begin to color.  In a large saute pan, drizzle in about 1 T of olive oil.  Add the onion and celery and saute until they begin to color slightly.  Remove to a bowl.  Add about 2 T of olive oil to the pan, and add the beef.  Season with salt and pepper and brown deeply on all sides.  Deglaze the pan with the red wine.  Cook until almost all the wine has evaporated.  Remove the beef and all juices in the pan to a bowl.

Put about another 1 T olive oil in the pan.  Put the carrots and celery back in the pan, add the parsley and thyme, and then add the flour.  Mix well and cook for about 2 minutes.  Add the milk and broth and bring to a boil to thicken.  Add the roasted vegetables and beef with all juices.  Stir and taste.  Adjust any seasonings.  Top with the Southern Biscuits.  Brush the biscuits with butter.  Place the pan in the oven and bake for 20 minutes.  Serve

Southern Biscuits, recipe courtesy of Alton Brown

2 cups all purpose flour

4 tsp baking powder

1/4 tsp baking soda

3/4 tsp salt

2 T butter

2 T shortening

1 cup buttermilk

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)

The result should be flaky, tender biscuits atop a deeply flavored and complex blend of beef, vegetables and sauce.  It’s really delicious.  The only problem I had with this recipe is the top round was just a little tough.  Feel free to use a more tender cut of beef. 

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