Slow-Cooked Beef and Vegetable Pot Pie

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Hearty stewed beef and vegetables encased in flaky puff pastry, baked to golden perfection. This american-inspired one pot ready in about 105 minutes pairs pounds beef stew meat, tablespoons olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 1.5 pounds beef stew meat
• 2 tablespoons olive oil
• 1 large, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 2 cloves, minced garlic
• 1/4 cup all-purpose flour
• 2 cups beef broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup frozen peas
• 1 sheet puff pastry sheet
• 1, beaten egg

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add 1.5 pounds beef stew meat and cook for 5 minutes until browned on all sides; remove and set aside.
2. Step 2: Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to the pot, cook for 5 minutes until softened, then add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Sprinkle 1/4 cup all-purpose flour over vegetables, stir for 1 minute, then slowly pour in 2 cups beef broth while stirring to avoid lumps.
4. Step 4: Return beef to the pot, add 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Simmer covered for 1 hour.
5. Step 5: Stir in 1/2 cup frozen peas and cook 5 more minutes. Transfer filling to a baking dish, top with 1 sheet puff pastry, brush with 1 beaten egg, and bake at 375°F (190°C) for 20 minutes until golden.