Skillet Beef Pot Pie with Provencal Flavors

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Classic beef pot pie can be an all-day affair. Could a richly flavored beef pot pie—with all the nuances of a slow-simmered beef stew—be made in a fraction of the time and entirely in one skillet?

SERVES 4

WHY THIS RECIPE WORKS

We chose tender blade steak—an underutilized, reasonably priced cut used for beef teriyaki and kebabs—for our beef pot pie recipe. Cubed, browned, and simmered beneath a crust, the result was tender and flavorful (and nearly identical in fl...

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