Beef Pot Pie Soup Recipe

Beef Pot Pie Soup is the perfect combination of a hearty beef stew and the comforting flavors of a pot pie, all in a rich, creamy soup. It’s a one-pot meal that brings together tender beef, vegetables, and a flaky crust-like topping, making it an ideal dish for a cozy dinner at home.

1. Sear the Beef:

• Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Season the beef stew meat with salt and pepper. Add the beef to the pot and sear until browned on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.

2. Sauté the Vegetables:

• In the same pot, add the diced onions, carrots, and celery. Cook for about 5 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another 1-2 minutes, stirring frequently.

3. Add the Flour:

• Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to get rid of the raw flour taste. This will help thicken the soup.

4. Build the Soup Base:

• Slowly pour in the beef broth, stirring constantly to prevent lumps. Add the tomato paste, Worcestershire sauce, thyme, parsley, smoked paprika, and a pinch of salt and pepper. Stir well to combine.

5. Simmer the Soup:

• Add the seared beef back into the pot along with the diced potatoes. Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer for 30-40 minutes, or until the beef is tender and the vegetables are fully cooked.

6. Add the Cream and Vegetables:

• Stir in the heavy cream, frozen peas, and corn. Let the soup simmer for an additional 5-10 minutes to heat the peas and corn through. Adjust the seasoning with more salt and pepper if necessary.

7. Prepare the Puff Pastry (Optional):

• While the soup is simmering, preheat the oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface and cut it into squares or rounds. Place the pastry pieces on a baking sheet lined with parchment paper. Brush them with beaten egg and bake for 12-15 minutes, or until golden brown and puffed.

8. Serve the Soup:

• Ladle the soup into bowls, and top each serving with a puff pastry square or round for that classic pot pie feel. Garnish with fresh parsley.

Tips:

• Beef Options: If you want to cut down on cooking time, you can use ground beef instead of stew meat. Brown it in the pot, then proceed with the recipe.
• Vegetable Variations: Feel free to add or swap out vegetables based on your preferences. Mushrooms, green beans, or parsnips work well in this soup.
• Thickening: If you like a thicker soup, add more flour or mash some of the potatoes to create a creamier texture.

FAQs:

1. Can I use a store-bought crust?
   • Yes! If you don’t want to make puff pastry from scratch or bake your own, you can use refrigerated biscuit dough or pre-made pie crust for a quicker alternative.
2. Can I make this in a slow cooker?
   • Yes, you can transfer everything to a slow cooker after browning the beef and sautéing the vegetables. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cream and frozen vegetables in the last 30 minutes of cooking.
3. Can I freeze this soup?
   • Absolutely! Allow the soup to cool completely, then transfer it to an airtight container and freeze for up to 3 months. Just be sure to leave out the cream until you reheat the soup, as it may separate upon freezing.
4. What can I serve with Beef Pot Pie Soup?
   • Serve this soup with a fresh side salad or a loaf of crusty bread for dipping. The puff pastry topping also adds a nice crunch that pairs well with the hearty soup.

Enjoy the rich, hearty flavors of Beef Pot Pie Soup for your next cozy night in!

Yield: 6

Beef Pot Pie Soup Recipe

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Beef Pot Pie Soup is the perfect combination of a hearty beef stew and the comforting flavors of a pot pie, all in a rich, creamy soup. It’s a one-pot meal that brings together tender beef, vegetables, and a flaky crust-like topping, making it an ideal dish for a cozy dinner at home.

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Prep Time 15 minutes

Cook Time 1 hour

Ingredients

• 1 lb beef stew meat, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 1 cup frozen peas
• 1/2 cup frozen corn
• 4 cups beef broth
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon Worcestershire sauce
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper, to taste
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat the Oven:

Preheat the oven to 400°F (200°C) for baking the puff pastry later.

2. Sear the Beef:

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear it in batches until browned on all sides. Remove the beef and set it aside.

3. Sauté Vegetables:

In the same pot, add the diced onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

4. Create the Soup Base:

Stir in the flour and cook for about 1 minute to remove the raw flour taste. Gradually add the beef broth, stirring constantly to prevent lumps. Add the potatoes, thyme, rosemary, Worcestershire sauce, and the browned beef back into the pot.

5. Simmer:

Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes until the beef is tender and the potatoes are cooked through.

6. Add Cream and Veggies:

Stir in the heavy cream, frozen peas, and corn. Simmer for an additional 5 minutes. Adjust seasoning with salt and pepper as needed.

7. Prepare the Puff Pastry:

While the soup is simmering, cut the puff pastry into squares or circles. Place them on a baking sheet, brush with the beaten egg, and bake for 10-12 minutes or until golden brown and puffed.

8. Serve:

Ladle the beef pot pie soup into bowls and top each serving with a puff pastry square or circle. Serve hot and enjoy!

Notes

• Make Ahead: The soup can be made in advance and stored in the refrigerator for up to 3 days. Reheat on the stovetop and bake the puff pastry fresh when ready to serve.
• Variations: You can add other vegetables like green beans, mushrooms, or parsnips for additional flavors and texture.
• Puff Pastry Alternative: If you prefer, serve the soup with crusty bread or buttery biscuits instead of puff pastry.