Crock Pot Beef Pot Pie Filling (AKA Stew)

I actually ate this for years and no offense, but we can do better.

I would like to thank the Universe for conspiring against me with regards to Crock Pot Beef Pot Pie.  It kept me from finding boxed pie crust in ANY OF THE FOUR STORES I went to looking for it.

I cursed you pretty hard at the time, Universe.  I could not fathom why you would be so cruel.  Store after store, I walked in full of assurance that there must be a box of pie crust in the refrigerator or freezer case .  And store after store, I walked out empty handed.  In my mind, I finally gave you a big WTF middle finger and decided that crust or no, I would look no further.

And yes, in the time that I spent trudging from Giant to Safeway to The Fresh Market to Superfresh, I could have made my own damn crust.  Or I could have watched the entire first season of Ink Master.  Either one would have been slightly less painful than hauling myself around the Beltway in search of that which the Universe had taken out of my reach.

Normally, when thwarted from procuring an ingredient so essential to a recipe, I get all cranky about not being able to color within the lines of the recipe and move along to something else.  But this time, I got a little rebellious.  Well, maybe rebellious is a bit strong.  It’s not as though I ran away, abandoning my responsibilities and common sense…I just left the crust off of my pot pie.

That’s me…living on the edge y’all.

Crock Pot Beef Pot Pie Filling (AKA Stew)

Adapted from Slow Cooker Revolution

BAH Note: If you’d like to serve this as pot pie, divide the filling between two 9 inch pie plates, cover each with one boxed pie crust (trimming and crimping the edges and cutting four vent holes into each) and bake at 425 degrees for 25 minutes.  ATK says the filling can be refrigerated for 2 days, or frozen for a month, before assembling the pot pie.  You will want to reheat the filling on the stove and add additional broth to get your desired consistency.

  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 10 ounces mushrooms, halved or quartered
  • 2 carrots, peeled and cut into 1/2 inch slices
  • 3 tablespoons tomato paste
  • 1/4 cup all purpose flour
  • 1 can chicken broth
  • 1/4 cup red wine
  • 1 tablespoon soy sauce
  • 2 pounds boneless beef chuck roast, cut into 3/4 inch pieces
  • 1 cup frozen peas

Heat the oil in a large frying pan over medium high heat.  Add the onions, mushrooms, carrots, tomato paste and cook until for 8 to 10 minutes the vegetables soften and begin to brown.  Sprinkle the flour onto the vegetable mixture and cook for 1 minute before whisking in the broth and wine.  Scrape any bits off the bottom of the pan and transfer the vegetable mixture to the crock pot.

While the vegetables cook, season the beef with salt and pepper.

Once the vegetables have been transferred to the crock pot, add the soy sauce and beef.  Cook for 5 to 7 hours on high or 9 to 11 hours on low until the beef is tender.  Allow the filling to settle for a few minutes and then skim any fat from the top.  Add the peas, cover, and let them warm through before serving.

{printable recipe}

10 thoughts on “Crock Pot Beef Pot Pie Filling (AKA Stew)

  1. How odd on the lack of crustage at your stores. I can even by that at the really crappy discount grocery store. The filling sounds really good, although I am really surprised they have you brown the veggies but not the meat. I usually brown the meat, dump it in the crock pot with raw veggies, and then do all the deglazing with broth & wine on the beef bits in the pan. Either way it has to be better than the photo at top! 🙂

    1. The Universe had me on a wild goose chase for that damned pie crust.

      I prefer the brown your veg approach since I loathe browning meat in batches. This is easy freaking peasy.


  2. it is very odd that you weren’t able to find crust… was it during a major pie-making season, like thanksgiving or whatever? you could’ve just made the crust yourself, no? i wouldn’t blame you if you balk, cus making crust is no fun. unless dw is the one making it and then you still get upset CUS HE MAKES IT LOOK SO EASY. (we’ll have you over again so he can show you how!)

    1. That was the odd thing, there was no seasonal reason for the lack of crust in the stores. I think the Universe was playing with me.

      Pie crust fights me every time we get together. It’s simply not one of my strengths.


  3. Wow–I’m also amazed at the no-crust situation in all those stores. Crazy. The Universe must have had its reasons, though we may never know them . . .

    1. I’m sticking with the reason being so that I would enjoy this as stew instead of pot pie. Not fussing with a crust also shaves time off the final recipe since it doesn’t have to go from the crock pot to the oven.


  4. Haha, it’s so weird that you couldn’t get pie crust! The filling still looks delicious, though…I would have just eaten it on its own, too! (Also, yay, the Twitter commenting worked!!)

    1. When you think about it, pot pie is just stew + crust. I don’t know why I let myself get so caught up in the crust quest. Glad you’re able to comment again!!!

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