Slippery Beef Pot Pie

The first time I tasted this meal was when our neighbors shared some with us after their granddaughter’s birthday celebration as we were observing a fast that day. My husband mentioned that it didn’t quite suit his palate. I typically avoid meat. On that occasion, I ended up finishing the portion, albeit experiencing a headache afterward from the red meat. Since my husband wasn’t fond of it, I took it as a challenge to recreate the dish myself. I’ve made two attempts so far. There’s definitely room, for improvement. I often adjust recipes to match my preferences. Hopefully, you’ll enjoy it as much as my family does—they always ask for seconds.

Ingredients:

  • 1 tablespoon of vegetable oil
  • 3 to 4 pounds of beef chuck, arm blade, or cross rib roast
  • 1/2 cup of chopped onions
  • 2 minced garlic cloves
  • 4 chopped celery ribs
  • 14 ounces of beef broth
  • 1/2 teaspoon of salt
  • 1 teaspoon of pepper
  • 3 teaspoons of parsley (optional)
  • 1 bay leaf (optional)
  • 1 teaspoon of thyme (not included as it’s not a staple in my pantry)
  • 8 small potatoes, cut in half
  • 8 carrots, cut into large pieces

Pot Pie Squares, also known as the smooth dumpling.

  • 1 and a half cups of flour
  • 1 large egg
  • 1 tablespoon of vegetable shortening (optional, as the noodles taste good without it)
  • Half a teaspoon of salt
  • 3 tablespoons of cold water

Prepare the Meal

Heat oil, in a pot over heat add the beef and cook until its browned all around. Season with salt and pepper, add the onions, pour in the beef broth, then reduce the heat to low. Cover the pot. Let it simmer gently for two hours.

For making pot pie squares, begin by combining flour, egg, salt, and shortening in a bowl. Knead the dough by hand, gradually adding water until it comes together. Allow it to rest covered for 15 minutes. Divide the dough into two or three portions, roll each out on a floured surface to 1/8 inch thickness, then cut into squares measuring 2 to 2.5 inches each. Let these squares air dry for 30 minutes before cooking.

Remove the beef from the broth. Shred or chop it into bite sized pieces. Add water to make 3 quarts of liquid and introduce potatoes, celery, carrots, and any other desired vegetables into the simmering broth. Let them cook for 15 to 20 minutes.

Add the pot pie squares into the soup mixture gradually while stirring frequently to prevent sticking. After adding all the ingredients, allow them to cook gently for 6 to 8 minutes until they become tender. If you want the sauce to be more thickened you could try adding a bit of cornstarch.

I cut my noodles into pieces because my family likes them that way. Also, I adjust the seasoning of my soup as I cook it.

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