Rich Beef Pot Pie/Casserole

"A rich flavoured, hearty meal--easy to prepare. Can also be used as a great filling for a meat pie - real comfort food!!!"
 
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photo by JoyfulCook photo by JoyfulCook
photo by JoyfulCook
photo by SueVM photo by SueVM
photo by SueVM photo by SueVM
photo by SueVM photo by SueVM
photo by JoyfulCook photo by JoyfulCook
Ready In:
1hr 25mins
Ingredients:
15
Serves:
4-6
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ingredients

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directions

  • Trim and cube meat, brown in large saucepan in the oil, in batches. Remove beef from the pan. Add the onions, ham or bacon, celery and mushrooms to the pan and sauté until soft.
  • Add the wine, tomatoes, stock cubes, water, herbs and a few shakes of cayenne.
  • Bring to the boil. Return meat to the saucepan and simmer, covered, for 1 hour. 10 minutes before its cooked add the seasoning.
  • Thicken with corn flour.
  • Serve with hot vegetables or can be used as a filling for a Pot Pie. It is real nice either way.

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Reviews

  1. This made the best beef pot pie ever. I used bacon, added crushed garlic to the saute pan, used about 1/4 cup corn flour, put it all into a large pyrex dish & topped it with 1/2 crust from recipe 168103. So tasty. Thanks so much for sharing JoyfulCook.
     
  2. This casserole was just wonderful with it's full rich bodied flavour. I choose the ham rather than the bacon and it certainly added a lot of depth to this wonderful dish. Thanks Joy for a super tasty meal.
     
  3. We absolutely loved this. The flavours were so rich, and we agree with Mellowpuff that it's even better the next day! Also great served with couscous. Thanks very much!
     
  4. This is one of the best casseroles I have ever tasted, the flavours are rich and dense and just downright delicious. I put the meat into a big pyrex lasagne dish and covered in flaky pastry. My son came for dinner and ate 2 big helpings and said it was the best pie he has ever eaten. This will go in to my top recipe cookbook for 2009. Thanks for sharing a great recipe.
     
  5. This has become a staple in our house since i stumbled upon it. I too add garlic. Even better the next day. Exactly the kind of stew i was looking for - thanks!!!
     
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RECIPE SUBMITTED BY

We now reside back in England after returning from Australia after most of our working life there. I have been fortunate enough to have lived in many countries when I was younger and therefore many of my recipes reflect this! Love to cook. love to travel too
 
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