Long Meadow Ranch

Beef Pot Pie

 Beef Pot Pie


"Sunday supper is a special tradition in my home and I am always inspired to make this recipe once the weather gets cold. This recipe will feed a small crowd of friends and family and if by some miracle there are leftovers, it freezes well too. I have even done individual servings to make it more formal. Whatever you choose, I recommend serving it with a simple green salad or some sautéed chard to round it out. So light the fire, invite your loved ones, open a bottle of Ranch House Red and enjoy."-  Avia


4 lbs LMR Grass-fed Stew Meat
2 cups chopped yellow onion
1 cup chopped carrots
1 cup chopped celery
24oz Guinness- plus extra for hubby
6 sprigs fresh thyme
2 bay leaves
1 cup tomato puree
1 recipe pie crust
1 egg- lightly beaten
2 tbsp LMR Napa Valley Select Olive Oil
1 pint pearl onions- peeled
2 cup mushrooms- quartered
1 cup diced carrots
salt & freshly ground pepper
flour- as needed
grapeseed oil




Preheat the oven to 350 degrees.

In a deep, ovenproof saucepan with a tight fitting lid, heat 3 tbsp of olive oil over moderately high heat. Season the meat with salt & pepper and toss to coat in flour, shaking off the excess. Brown the meat in batches until deeply brown, about 2-3 minutes on each side. Do not overcrowd the pan or the meat will not cook properly. Remove meat with a slotted spoon and set aside.

Add the onions, carrots and celery and cook over medium heat, stirring frequently, until well caramelized, about 10 minutes.
Increase the heat to high and deglaze the pan with 2 cups of the Guiness, scraping the bottom of the pan with a wooden spoon. Boil for 5 minutes and then return the browned meat to the pan and cover with remaining Guinness and the tomato paste.

Tie the thyme, bay leaves and parsley in a cheesecloth and tuck into the middle of the stew. Bring stew up to a boil and cover with a lid.

Place in preheated oven and cook for about 1 hour and 45 minutes, and check the meat for doneness, it should be fork tender but not falling apart.

Strain the accumulated sauce and discard the vegetables and the cheesecloth bag. Check the consistency, if it is very thin and liquid add 1 tbsp of cornstarch or potato starch with 1/2 cup cold water and add to the stew. Bring up to a boil on top of the stove and then reduce heat to low. Season with salt, pepper and a touch of maple syrup and the balsamic vinegar.

In a sauté pan, heat the olive oil and add the onions mushrooms & diced carrots and sauté until golden and tender, about 10 minutes, season with salt and pepper; add this mixture along with the meat, to the seasoned sauce (in the original ovenproof saucepan).

Roll out prepared dough to the size of the pan with 1” of overhang. Roll the edges of the crust upwards and tuck into the sides of the pan, completely enclosing the stew. Cut 2 slits in the top and brush lightly with the egg wash.

Return to oven and bake for another 15 minutes, or until the dough is cooked and light brown. Serve immediately.


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