Braised Beef Pot Pie with Biscuit Topping
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Braised Beef Pot Pie with Biscuit Topping. Family style beef pot pie, slow cooked to tender perfection with easy buttermilk biscuit topping; an ideal Sunday supper.
Originally published November 2014.
Beef pot pie is synonymous with comfort food. I personally love any kind of savoury pie for dinner.
These are recipes like our easy steak and onion pie using store bought puff pastry. And especially, classic chicken and roasted vegetable pot pie with a flaky homemade pastry.
I often refer to these as "winter warm up meals" and they really are the kind of stick-to-your-ribs dinners folks crave at that time of year.
Classic pot pies an be quite time consuming though, so it's nice to have another comfort food alternative to turn to. One that doesn't take as much effort as making pastry for a top and bottom crust pie.
The shortcut in our house most often some quickly prepared buttermilk biscuits. They get baked on top of the beef filling after it has been braised to tender perfection for a few hours.
If you're looking to boost the flavour of this biscuit topping even more, add some chopped fresh herbs. Chives, rosemary or oregano can be added to the biscuits or even a little grated Parmesan or white cheddar cheese.
You can of course add vegetables or mushrooms to the stewed beef in the last hour or so of braising. However, I most often like to serve it with mashed or roasted potatoes and vegetables on the side.
If you liked this recipe be sure to check out this other great, economical comfort food meal: Drumstick Stew.
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Braised Beef Pot Pie with Biscuit Topping
Braised Beef Pot Pie with Biscuit Topping - Family style beef pot pie, slow cooked to tender perfection with easy buttermilk biscuit topping; an ideal Sunday supper.
Ingredients
For the braised beef
- 2½ to 3 lbs beef pot roast, Blade or chuck roast work well
- salt and pepper to season
- ½ cup flour to dredge the beef cubes
- 3 to 4 tablespoon vegetable oil
- 2 large onions, diced
- 4 cloves minced garlic
- 4 tablespoon butter
- 6 cups low sodium beef stock, you can replace 2 cups of stock with an equal amount of stout beer or red wine if you like for an extra rich gravy
- 1½ tablespoon dried thyme
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 teaspoon coarsely ground black pepper
- 2 bay leaves
- ½ cup orange juice
For the buttermilk biscuits
- 2 cups all purpose flour
- 3 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup + 1 tablespoon very cold salted butter, cut in small cubes
- 1 cup buttermilk
Instructions
To prepare the braised beef
- Trim the beef roast of excess fat then cut it into 1½ inch cubes.
- Season the cubes with salt and pepper, then roll them in plain flour to coat them well.
- In a cast iron skillet, heat the oil over medium high heat and brown the beef cubes well in small batches. Do not crowd the pan with the beef or it will be harder to brown be drier when cooked.
- Transfer the browned beef to a covered roasting pan or dutch oven.
- Melt the butter in saute pan and add the onions and garlic. Saute over medium heat until the onions have softened but not browned, then add them to the roasting pan with the beef.
- Add the beef stock, thyme, nutmeg, salt, pepper, bay leaves and orange juice.
- Stir and cover the roasting pan tightly with aluminum foil before adding the lid.
- Cook in a 300 degree oven for 2 2/2 to 3 hours or until the beef is fall apart tender.
- Remove the cover and add the prepared biscuits to the top of the beef and gravy.
- Increase the heat to 375 degrees F and bake until the biscuits are baked through and golden brown on top.
To prepare the biscuits
- In a food processor, blend together the flour, baking powder and baking soda.
- Pulse in the cold butter. Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
- Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Pour in the buttermilk.
- Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.
- Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don’t even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & ½ inches.
- Using a sharp 3 to 4 inch biscuit cutter cut the biscuits out an place them on top of the beef and gravy to bake as instructed above.
- You can use a smaller biscuit cutter if you like but the baking time will be about 5 minutes less.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
6Serving Size
6 ServingsAmount Per Serving Calories 621Total Fat 27gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 12gCholesterol 151mgSodium 748mgCarbohydrates 42gFiber 2gSugar 6gProtein 50g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Wow that looks so good, a meal my Husband will love!
It certainly is the kind of food I love.
How much shortening should be used?
How long do you cook it when you add the biscuits( Approx) as it says" bake till until the biscuits are baked through"
I'd day 25 minutes or so. Depends on the size of your biscuit cutter. I pic one up off the gravy to make sure there's no raw dough on the bottom.
This recipe looks delicious!
What size roasting pan should be used? The pic you used looks like a white glass Corning baking dish.
Help!! I have made this twice and it is delicious. Howver, is 6 cupes of broth correct. I had so much liquid after 3 hours that I had to take a lot of before I could put the biscuits on top. Did I do something wrong?
My meat was tender, and the liquid was not thickened at all.
Any ideas?
Thanks
I had the same problem. Would love an answer to this question
Didn't see that. Use a little less stock next time. It's likely a difference in the cut of beef. Make sure it is well coated in flour.
I bet this would be great with moose as well.
My daughter has an orange allergy, could I substitute lemon juice in place of the orange juice? If not, what would you recommend? Thanks!
Sure
Do you still need to cover with foil if using a heavy cast iron Dutch oven with the cast iron lid?