Crock Pot Beef Pot Pie

My niece sent a picture last week of her crock pot stew dinner. It made me want stew. Luckily when I did the random selection of recipes this week, this recipe popped up. 

Photo from I Am Homesteader

The only problem I had is I forgot to start it before I had lunch with a friend. So that means I couldn't do the slow cooker thing. I did the oven thing instead. I cooked it in the oven at 300F for 3 hours. Perfection!

I also added about 2 Tablespoons of tomato paste. I like tomato pasted in my stews. It adds a depth of flavor that I like. Otherwise, everything else was the same. 

I'd make this again for sure. It was delicious and kicks off the stew season well. 

Crock Pot Beef Pot Pie

Recipe from I Am Homesteader

Serves 8

• ¼ c unsalted butter
• 3 c beef sirloin or beef stew meat, seasoned with salt & pepper and cubed
• 4 c beef broth, divided
• 1 cube beef bouillon, crushed
• 2 c potatoes, diced
• 1 c carrots, sliced
• 1 can (15 ounces) corn
• ½ c corn starch
• ½ c whole milk
• 1 c peas, frozen
• 2 tsp salt
• 1 tsp pepper
• 1 tsp oregano
• 1 package biscuits, cooked to package directions

In a skillet over medium heat, melt butter.

Add beef cubes and sauté until browned on all sides.

Transfer beef to slow cooker set to low. Add 2 cups of beef broth, bouillon, potatoes, carrots, and corn. Stir to combine.

Cook on low for 6 hours.

Add the remaining 2 cups of beef broth.

In a small bowl, combine corn starch and milk. Slowly add this mixture to the slow cooker, stirring constantly. The mixture will thicken.

Add frozen peas, salt, pepper, and oregano and replace the lid and cook for an additional 30 minutes.

Season with salt and pepper.

Serve with biscuits.