English-Style Beef and Vegetable Pie with Flaky Crust

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A comforting classic featuring slow-cooked beef and seasonal vegetables beneath a golden, flaky pastry crust, ideal for a hearty family meal. This English-inspired one-pot recipe, ready in about 190 minutes, layers beef chuck roast, all-purpose flour, olive oil into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 650 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1/2-inch cubes beef chuck roast
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1, finely diced onion
• 2, peeled and diced carrot
• 2, diced celery stalks
• 2, minced garlic cloves
• 1 cup beef broth
• 2 thyme sprigs
• 2 bay leaves
• 1/4 cup all-purpose flour
• 1/2 cup, cubed cold butter
• 2-3 tbsp cold water
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: In a bowl, combine 2 tbsp all-purpose flour with 1/2 tsp salt and 1/4 tsp black pepper. Pat 1 lb beef chuck roast cubes dry, then coat evenly with the flour mixture.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the coated beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
3. Step 3: Add 1 finely diced onion, 2 diced carrots, 2 diced celery stalks, and 2 minced garlic cloves to the pot. Cook for 5 minutes until vegetables are softened.
4. Step 4: Return the browned beef to the pot, then add 1 cup beef broth, 2 thyme sprigs, and 2 bay leaves. Bring to a simmer, reduce heat to low, cover, and cook for 1.5 hours until beef is tender.
5. Step 5: While the beef simmers, make the crust: Pulse 1/4 cup all-purpose flour, 1/2 cup cubed cold butter, and a pinch of salt in a food processor until crumbly. Gradually add 2-3 tbsp cold water until the dough comes together. Chill for 30 minutes.
6. Step 6: Preheat oven to 375°F. Transfer the beef and vegetables to a 9-inch pie dish. Roll out the chilled crust dough and cover the pie dish, crimping edges. Cut slits in the top.
7. Step 7: Bake for 30 minutes until crust is golden and filling is bubbling. Let rest for 10 minutes before serving, then sprinkle with 2 tbsp chopped parsley.