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.