With the weather as cold as it is right now, this rich pot pie seemed like the perfect meal. Thankfully, my herbs are doing ok with the -20 temperatures so I could use fresh thyme and rosemary for the stew. Dried herbs would work just as well, just remember that they’re stronger than fresh!
I managed to find some beautiful bone-in beef short ribs on sale for this dish, and only had to slice the meat off the bones and cube it. The bones I saved for another dish, maybe soup, later in the week. Any kind of stew meat would work here, but I was feeling short ribs today.
The stew itself is simple, but it does need a few hours so give yourself a good afternoon to make it. You want the meat extremely tender, and the liquid nice and thick. I upped the flour a bit in my recipe because I like quite a thick gravy, but definitely feel free to use the original 3 tablespoons if you like things thinner.
The finished stew isn’t much to look at is it? That’s why it goes under a flaky, cheesy crust! Gruyere is my favorite cheese, and I especially love it with this dish because it reminds me of french onion soup. However, definitely try using your favorite melting cheese instead.
Try it fresh out of the oven on a cold night, you won’t regret it!
Beef Short Rib Pot Pie with Butternut Squash, Mushrooms, and Gruyere Recipe
Prep time: 15 minutes
Stew time: 3-4 hours
Bake time: 35-45 minutes
2 pounds short ribs, trimmed of excess fat and cut into 1/2 inch cubes
1/2 teaspoon each kosher salt and black pepper
1 tablespoon olive oil
1 onion, roughly chopped
3 cloves garlic, minced
4 tablespoons butter
8 ounces mushrooms, cut into 1/2 inch cubes
2 carrots, cut into 1/2 inch slices
2 cups butternut squash, cut into 1/2 inch cubes (about 1/2 a small squash)
1/4 cup flour
1 1/2 cups red wine
2 cups beef broth, plus more as needed
5 sprigs fresh thyme or 1 teaspoon dried thyme
1 sprig fresh rosemary or 1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
1 sheet frozen puff pastry (about
3 ounces gruyere cheese, coarsely grated
1 large egg, beaten
1. Toss beef and 1/2 teaspoon kosher salt and pepper in a medium bowl. Let sit while you heat a large heavy pot over medium-high heat. When the pot is hot, add the olive oil and when it starts to shimmer, add beef, spreading the cubes out so they aren’t touching. You may need to work in batches. Brown beef on all sides, and return to bowl.
2. Reduce heat to medium low and add onion and garlic. Cook, stirring often, about 3 minutes, or until starting to soften. Add the butter and stir until melted. Add the mushrooms, carrots, and butternut squash and cook, stirring often, about 5 minutes. Return the beef, along with any juices, to the pot. Sprinkle flour over the beef and vegetables and cook, stirring constantly, about 3 minutes.
3. Increase the heat to high, add wine to the pot, and stir to dissolve any brown bits on the bottom. Add the broth, thyme, rosemary, and bay leaf, and bring to a boil over high heat. Reduce to a simmer, cover, and simmer over low heat about 3 hours, or until beef is very tender.
4. Once done, if the stew is too thick thin it with more beef broth. Season stew to taste with salt and pepper, remove any herb stems, and let sit off the heat until ready to use.
4. Preheat oven to 375 degrees. Meanwhile, thaw puff pastry according to package instructions. Lightly press any seams to prevent tearing. Cut the pastry, if necessary, to fit on desired baking dish with about an inch overhang.
5. Fill baking dish with stew, and top with half of the cheese. Place puff pastry on top, brush with egg, and sprinkle with the rest of the cheese. Bake in preheated oven for 35-45 minutes, or until pastry and cheese are brown and crispy.
6. Serve topped with chopped parsley if desired.