Beef Pot Pie
Why This Recipe Works
For our beef pot pie recipe, we wanted to speed up the cooking of the collagen-rich chuck roast chunks we like for beef stew, but knew a quick simmer would do the largish pieces no favors. We found that 1-inch pieces of browned chuck roast turned fork-tender within about 45 minutes of simmering, which was easily within our time frame. While we usually think homemade crusts are head and shoulders above store-bought, the latter worked just fine in our beef pot pie recipe in this instance. Draped over the filling, the crust cooked up beautifully in the oven.