Beef and Vegetable Pie

Homemade Beef and Vegetable Pie

Humble, slow cooked meals are my favorite dishes to cook for family and friends during the holiday season. Dishes like this beef and vegetable pie can instantly warm a room and bring comfort to those that it serves. Although some may consider this a simple beef stew tucked away in a piecrust, it’s so much more than that. I think Julia Child said it best when she said, “While the joys of roast ribs of beef, filet mignons, and T-bone steaks are undeniable, the soul-warming appeal of a beef stew is eternal.” And this beef stew is wrapped in a homemade buttery piecrust.

Homemade Beef and Vegetable Pie

Now what can show more love than that?

To turn this stew into a pie, I begin by making a homemade piecrust. Making a piecrust can sound a bit intimidating but let me calm your fears, the KitchenAid® 13 cup Food Processor makes this step a cinch.

Before we start, the secret to a delectable piecrust is to keep all of the ingredients as cold as possible in order to prevent the butter from warming itself and incorporating into the flour. Now that you know the secret, let’s get started.

The first step is to cut some cold butter – don’t touch it for too long, the warmth in your hands will warm the butter.

Homemade Beef and Vegetable Pie

Once the butter is cut, start by mixing the flour, salt, and a bit of sugar in the KitchenAid® 13 cup food processor. Next, add the butter and pulse for about 4-6 times, or until it resembles a course grain. Finally, add the icy cold water and pulse for another 6-8 times or until the dough just starts to hold together. Don’t overmix.

Homemade Beef and Vegetable Pie

Once the buttery richness has begun to hold, empty it onto a lightly floured work surface and quickly shape it into a ball. Cut the shaped ball in half and shape each piece of dough into a disc. Continuing to work quickly, wrap each disc in plastic wrap and place them in the refrigerator for at least 30 minutes before using.

Homemade Beef and Vegetable Pie

Now, pat yourself on the back – you just made a piecrust.

Now that the hard part is done, it’s time to move onto the beef stew.

The stew is started by gently heating some olive oil in a cast iron dutch oven. The celery, carrots, and onions are sautéed until the onions just start to turn translucent. The vegetables are then removed and set aside so that the beef can takes its place and brown.

Homemade Beef and Vegetable Pie

Once browned the vegetables are added back to the pot along with a couple cups of homemade beef broth, dry red wine, seasonal vegetables, and seasonings made up of all spice, sea salt, fresh cracked pepper, and a bouquet garni (small fresh herb bundle with thyme and oregano).

The stew is brought to a boil, covered, and then lowered in heat to cook for 2 to 3 hours where it will become everything that it needs to be.

Once the stew is fork tender and complete, it’s filled into a dish that’s been lined with the buttery dough.

To make sure that the steam can escape from the pie and avert a spillover, a small circle is cut into the top pastry dough of the pie. It then needs to be trimmed and shaped with your fingers – leaving your touch.

Homemade Beef and Vegetable Pie

Homemade Beef and Vegetable Pie

Then, to show your loved ones that you love them that much more, the top is decorated with a few simple cutouts.

Homemade Beef and Vegetable Pie

Finally, the pie is given an egg wash for a deep browned glow.

A meal like this served with love is sure to win the hearts of your family and friends this holiday season.

Homemade Beef and Vegetable Pie

Beef and Vegetable Pie

Makes 1 pie


For the pie dough

3 cups whole wheat pastry flour
1 teaspoon salt
1 teaspoon sugar
3 sticks unsalted butter
9-12 tablespoons cold water

For the beef and vegetable filling

2 tablespoons extra virgin olive oil
1 large yellow onion, roughly chopped (2 cups)
3 ribs of celery, diced (1 cup)
4 carrots, diced on the diagonal (1 cup)
2 tablespoons extra virgin olive oil
2 lbs beef top (or chuck) roast, cut into 1” chunks
1 teaspoon sea salt
1/4 teaspoon fresh cracked pepper
2 cups beef broth
1 cup dry red wine
3-4 medium sized turnips, roughly chopped (2 cups)
Seasonal squash (pumpkin, butternut, delicata), roughly chopped (1 cup)
2 teaspoons kosher salt
Fresh cracked pepper
1 teaspoon all spice
1 bouquet garni (small fresh herb bundle with thyme and oregano)
1 egg white, whisked


For the pie dough

In the KitchenAid® 13 cup Food Processor blend together the flour, salt and sugar. Cut the butter in small pieces making sure to not handle it too much – the warmth in your hands will warm the butter.

Add the butter to the flour mixture and pulse 6-8 times or until the mixture resembles a coarse grain. Do not over process.

Add 1 tablespoon at a time of water and pulse. Continue to do this until the dough just begins to hold together without being wet or sticky. Again, do not over process.

Empty the dough onto a lightly floured work surface and shape quickly into a rounded ball. Divide into two balls.

Quickly shape each piece into a disc and wrap in plastic. Do not overwork.

Place the dough in the refrigerator for at least 30 minutes before using.

For the beef and vegetable filling

In a large cast iron dutch oven, gently heat 2 tbls extra virgin olive oil. Add the onion, celery, and carrots. Sauté for 4-5 minutes or until the onions start to turn translucent. Remove the vegetables from the dutch oven and set aside.

Pat the beef chunks dry, then season with 1 teaspoon salt and 1/4 teaspoon pepper. Add the beef to the dutch oven and brown on all sides; 10-15 minutes.

Once browned, add the sautéed vegetables back to the pot along with the beef broth, red wine, turnips, squash, 2 teaspoons kosher salt, fresh cracked pepper, all spice, and the bouquet garni of thyme and oregano.

Mix all of the ingredients together, bring to a boil; then, cover, lower the heat to low, and simmer on the stovetop for 2-3 hours.

For the beef and vegetable pie

Preheat the oven to 350F.

Once the beef stew is fork tender, roll out one of the piecrusts to about 1/8” and line a 10” pie dish or a deep baking dish.

Using a slotted spoon, fill the pie or baking dish with the beef and vegetable stew. Once filled, add about 1/3 cup of the beef and vegetable stew broth left behind in the dutch oven; set aside.

Roll out the top pie crust to about 1/8” or a little thicker. Cut a small hole in the middle of the pastry crust and gently place it on top of the baking dish filled with the beef and vegetable stew.

Trim the edges, then pinch and close the top with your fingers. If you’d like, cut out a few shapes from the excess dough and arrange them on top of the pie dough.

Finish by brushing on the whisked egg whites for a final glow.

Bake uncovered at 350F for 45-50 minutes or until the pie dough has cooked through and browned on top.

Homemade Beef and Vegetable Pie


*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*


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