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This braised beef pot pie biscuit brings a comforting twist to the traditional pot pie by slow-cooking tender beef in a rich blend of onions, garlic, thyme, and a touch of nutmeg, all crowned with fluffy buttermilk biscuits. It delivers a satisfying balance of savory and tender flavors, perfect for family dinners or cozy gatherings.
I first made this recipe one chilly weekend when I wanted something comforting but fuss-free. The combination of slow-cooked beef and biscuits quickly made it a repeat request from everyone at the table.
Ingredients
- Beef pot roast: Choose blade or chuck roast and look for good marbling for tender results
- Salt and pepper: Essential for seasoning and building foundational flavor
- Flour: Helps the beef brown and thickens the finished gravy
- Vegetable oil: A neutral oil for searing beef evenly without overpowering flavors
- Large onions: Go for yellow onions for the best sweetness and depth in the filling
- Minced garlic: Freshly minced garlic brings out warmth and fragrance to the dish
- Butter: Adds richness to the filling and the biscuits Use salted butter for more flavor
- Low sodium beef stock: Opt for a high-quality stock or substitute part with stout or dry red wine for depth
- Dried thyme: This herb complements beef well and dried thyme works perfectly here
- Ground nutmeg: Adds subtle warm spice Do not skip for the best flavor balance
- Bay leaves: Infuse the stew with background earthiness and complexity
- Orange juice: A touch of sweetness to balance the savory richness
- All purpose flour: Use for light fluffy biscuits and a sturdy topping
- Baking powder and soda: Freshness is key so check dates for good lift and texture
- Buttermilk: Cold buttermilk is essential for the biscuits’ tang and tenderness
Instructions
- Sear and Dredge the Beef:
- Cube the beef roast trim off any excess fat then toss the pieces in salt and pepper. Dredge the cubes well in flour. Heat vegetable oil over medium high heat and sear the beef in batches until all sides are deeply browned. Do not overcrowd the pan as this step builds tremendous flavor and the crust helps thicken the filling.
- Sauté the Aromatics:
- Melt butter in a pan. Add diced onions and freshly minced garlic. Cook over medium heat stirring often for about ten minutes until the onions become soft and translucent without browning. This step creates the flavor base for the braise.
- Combine and Slow Cook:
- Transfer the seared beef and sautéed onions and garlic into a roasting pan or large Dutch oven. Add beef stock dried thyme ground nutmeg salt pepper bay leaves and orange juice. Stir well to combine. Cover tightly with foil and the pan’s lid. Braise in a 300 degree oven for two and a half to three hours until the beef is meltingly tender.
- Prepare the Biscuit Dough:
- In a large bowl whisk together all purpose flour baking powder and baking soda. Add cubed cold butter and gently work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Pour in cold buttermilk and stir just until the dough comes together without overmixing. Pat the dough out on a floured surface and cut into circles for topping.
- Top and Bake:
- Once the beef is fork tender remove the pan from the oven. Arrange biscuit rounds evenly on top of the stew. Increase oven temperature to 375 degrees. Return the pan to the oven and bake until the biscuits are golden brown and cooked through about twenty minutes.
Nutmeg is my secret weapon here because it lends warmth without overpowering the dish. I remember letting my daughter sprinkle it in for the first time her shy pride at helping made the meal even more special. The biscuits have become her job ever since.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. To reheat the biscuit topping best results come from warming in the oven at 350 degrees to restore crispness. For freezing allow the dish to cool completely then transfer portions into freezer-safe containers. Thaw overnight in the fridge and reheat in the oven for best texture.
Ingredient Substitutions
If you do not have buttermilk for the biscuits add one tablespoon of lemon juice or white vinegar to one cup of milk let it sit for five minutes to curdle. You can add mushrooms or carrots to the stew for extra vegetables or skip orange juice and add a splash of balsamic vinegar for a different flavor profile. Pork shoulder can substitute beef if needed.
Serving Suggestions
This pot pie is hearty enough on its own but I love pairing it with a bright green salad or roasted Brussels sprouts to balance the richness. Brushing biscuit tops with melted butter and a sprinkle of flaky sea salt just before serving takes the dish to another level.
Serve hot so the biscuits stay crisp and the filling is bubbling. Leftovers reheat well and the flavors deepen overnight.
Common Questions About Recipes
- → What cut of beef works best?
Blade or chuck roast are ideal for slow braising, helping the meat become tender and full of flavor.
- → Can I substitute the stock with something else?
Yes, replacing part of the beef stock with dry red wine or stout beer adds richness to the filling.
- → How do I ensure the biscuit topping stays flaky?
Use very cold butter and avoid overworking the dough to keep the biscuit texture light and tender.
- → Is there a way to reduce the cooking time?
While slow braising creates the best tenderness, a pressure cooker can shorten cooking without sacrificing texture.
- → Can this be prepared ahead of time?
Yes, the beef filling can be made in advance and refrigerated, then topped with freshly prepared biscuit dough before baking.
- → Any storage recommendations for leftovers?
Store leftovers airtight in the fridge for up to three days, reheating the biscuit topping in the oven to restore crispness.