Beef Stew Puff Pastry Pot Pie: Wholesome & Hearty

If you’re looking for a special event dish that doubles as a family meal, this Beef Stew Puff Pastry Pot Pie is the perfect all-occasion entrée.

This is a classic, wholesome, unpretentious stew with succulent cubes of beef simmered in a thick broth enhanced with wine. To make it even more inviting, top the whole dish with a crisp, flaky and buttery puff pastry crust. Make the beef ahead to cut the cooking time. Bake the pastry crust 20 minutes before serving. You will love the warmth and hearty flavors from this all-in-one simple and splendid stew. Serve with salad greens, a good bottle of wine and enjoy!

Beef Stew Puff Pastry Pot Pie

Servings: 4 to 6


· 2 pounds beef cubes, cut in 2-inch squares
· 2 Tablespoons Worcestershire sauce
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ¼ cup flour, to coat the beef cubes
· 2 Tablespoons vegetable or corn oil
· 2 Tablespoons butter
· 2 teaspoons minced garlic
· 1 whole onion, chopped
· 1 cup chopped celery
· 4 cups beef broth
· 1 beef bouillon
· 1 teaspoon Worcestershire sauce
· 1 Tablespoon A-1 steak sauce
· ¼ cup white wine
· 4 large potatoes, peeled and quartered
· 1 cup baby carrots, or peel and slice a whole large carrot to make a cup
· 1 teaspoon salt
· 1 teaspoon black pepper powder
· 2 large frozen puff pastry sheets
· 1 egg, beaten with 1 Tablespoon water, for egg wash on pastry


1. Marinate the beef cubes with Worcestershire sauce, garlic and onion powders. Place in a non-reactive container. Cover with a sheet of plastic wrap. Refrigerate at least 6 hours or overnight.

2. When ready to cook, coat the beef cubes with flour. Make sure all corners are smothered in flour for even cooking.

3. In a large skillet, over medium high heat, add the vegetable oil and butter. Pan sear the beef cubes for 2 minutes till they are brown. Mix the cubes lightly around the skillet for even browning. The heat should be almost high. This process will seal in the juices within the beef cuts.

4. When the beef cubes are brown, after 2 minutes, lower heat to medium. Add the garlic, onions and celery. Saute for 1 to 2 minutes till onions are translucent. Move the beef and condiments around the pan to prevent sticking to bottom.

5. Transfer the beef, garlic, onions and celery to a slow cooker. Pour about ½ cup water in the pan to move the drippings to the beef in the slow cooker.

6. Pour the beef broth, bouillon cube, white wine, 1 teaspoon Worcestershire sauce, steak sauce, salt and pepper with the rest of the beef mixture in the slow cooker. Mix ingredients with a cooking spoon. Cover and cook in the slow cooker (or crock pot) on HIGH for 6 hours or till the beef cubes are tender.

7. At the last hour of cooking, add the potatoes and carrots. Stir the ingredients a bit. While this is cooking, bake the puff pastry.

8. Prepare the frozen puff pastry by thawing on the counter for approximately 10 minutes, but not longer. If uncooked pastry is too soft, it will get too sticky to handle.

9. Grease and line with parchment paper a large baking sheet. Preheat the oven to 400 F degrees. Place the frozen puff pastry on the baking sheet. Brush with egg wash on top. Bake for 18 to 20 minutes or till pastry is brown and puffed up. You will know it is ready when you smell the buttery aroma of the puff pastry. Set the puff pastry aside on a cooling rack, to maintain crispness. Do this while you finish up cooking the beef stew.

10. To assemble: place the beef stew, potatoes and carrots in a glass casserole dish. Arrange the beef cubes with the potatoes and carrots evenly spread out in the broth. Just before serving, top the beef with the baked puff pastry.

RECIPE NOTES: If cooking the beef stove-top, follow the marinating and pan sear directions. Continue cooking in a large, deep pot over the stove. Cook the beef covered over medium heat for 1 ½ to 2 hours or till cubes are fork tender. Add the potatoes and carrots towards the last 30 minutes of cooking. 

Elizabeth Quirino believes that “food brings the world together.” She loves to cook, develop recipes, photograph & write about her culinary adventures on her 2 blogs Asian in America & The Queen’s Notebook. Outside the kitchen, Elizabeth paints watercolors, reads everything and ends every week with ballroom dancing. For great food stories find her on Facebook and follow Mango_Queen on Twitter.