November 17, 2021

Chuck Stew Pot Pie ft. Copper Hill Farm

This Chuck Stew Pot Pie is in collaboration with Copper Hill Farm in Somers, Connecticut. The crust is made with cheesy sage dough.

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This Chuck Stew Pot Pie is in collaboration with Copper Hill Farm in Somers, Connecticut.

When I first took a bite of the final product my eyes nearly rolled in the back of my head! The umami that wraps the tongue, the tenderness of the crust, the heartiness of the stew… just… no words. Wow.

This recipe is simple in theory. All that you really need is time. It is more-so about being around during the cooking processes. Though this is a labor of love, the results are very much worth it.

To try for yourself and to know what I mean, scroll below for imagery and instructions.

Preheat the oven to 350°F, then prepare and measure all ingredients.

Cut and season the beef, then coat and toss in flour. In batches, using a large dutch oven (or heavy-bottomed oven-safe pot with lid), brown beef, 2 to 3 minutes per batch. Transfer to a plate.

Add prosciutto into the pot with carrots and celery, then cook over medium heat until brown, about 5-6 minutes. Add tomato paste, then cook and stir for 30 seconds. Next, add wine, sage, broth, bay leaves, and garlic. Bring to a boil, cover, then transfer the pot to the oven.

Bake for 1-1 1/2 hours. When ready, remove lid and stir in the butter. Serve stew as is, or prepare as a pot pie.

Preheat the oven to 400°F. Allow the stew to completely chill before dividing into 8-9 ramekins.

Next, remove the dough from the fridge and roll into 1/4″ thick. Cut out rounds that fit over the ramekins, then cut out a smaller hole in the center (to help release steam during baking.) Layer the pie dough pieces on top of each ramekin, then cover with plastic wrap, and transfer to the freezer to chill for 15 minutes.

When ready, brush with the egg wash and bake for 30-40 or until the crust is golden.

Remove from the oven and allow to cool for at least 10 minutes before serving. Enjoy!


Chuck Stew Pot Pie ft. Copper Hill Farm

Cheesy Sage Pie Dough:

PREP TIME: 15 MIN
CHILL TIME: 2 HR
TOTAL TIME: 2 HR 15 MIN

  1. In a food processor, add the cheese and rosemary then blend until crumbled. Sprinkle in the flour and pulse until just combined.
  2. Next, add the butter and pulse until it resembles cornmeal. Pour the ice cold water then pulse until it just comes together.
  3. Transfer the mixture to a clean surface then pre-shape into a disk. Cover with plastic wrap and place in the fridge to chill for at least 2 hours.

Chuck Stew:

PREP TIME: 30 MIN
COOK TIME: 20-30 MIN
BAKE TIME: 1-1 1/2 HR
TOTAL TIME: 2 HR 30 MIN
SERVES: 8-9

  • 2 Tbs all-purpose flour 
  • 3.5 pounds chuck roast, bones removed, cut into 1-inch pieces
  • 1 tsp sea salt
  • 2 tsp ground pepper 
  • 3 Tbs olive oil, divided
  • 8 oz. prosciutto
  • 2 Tbs fresh sage leaves, stems removed and thinly sliced
  • 2 Tbs tomato paste
  • 3 cups dry red cooking wine 
  • 2 cups vegetable stock
  • 2 large bay leaves
  • 3 garlic cloves, smashed and peeled 
  • 2 carrots, peeled and cut and diced
  • 2 ribs celery, trimmed and diced
  • 24 oz ounces white boiler onions, peeled and halved
  • 1 Tbs unsalted butter
  1. Preheat the oven to 350°F. Cut and season the beef, then coat and toss in flour.
  2. In batches, using a large dutch oven (or heavy-bottomed oven-safe pot with lid), brown beef, 2 to 3 minutes per batch. Transfer to a plate and add prosciutto into the pot with carrots and celery, then cook over medium heat until brown, about 5-6 minutes. Add tomato paste, then cook and stir for 30 seconds.
  3. Next, add wine, sage, broth, bay leaves, and garlic. Bring to a boil, cover, then transfer the pot to the oven. Bake for 1-1 1/2 hours. When ready, remove lid and stir in the butter. Serve stew as is, or prepare as a pot pie.

Chuck Stew Pot Pie Assembly:

PREP TIME: 15 MIN
CHILL TIME: 15 MIN
BAKE TIME: 30-40 MIN
TOTAL TIME: 1 HR 10 MIN

  • Chuck Stew
  • Cheesy Sage Pie Dough
  • Egg wash (1 egg scrambled with 1 tsp water)
  1. Preheat the oven to 400°F. Allow the stew to completely chill before dividing into 8-9 ramekins.
  2. Next, remove the dough from the fridge and roll into 1/4″ thick. Cut out rounds that fit over the ramekins, then cut out a smaller hole in the center (to help release steam during baking.) Layer the pie dough pieces on top of each ramekin, then cover with plastic wrap, and transfer to the freezer to chill for 15 minutes.
  3. When ready, brush with the egg wash and bake for 30-40 or until the crust is golden. Remove from the oven and allow to cool for at least 10 minutes before serving. Enjoy!

Notes:

  • The stew is fabulous on its own. Turning into pot pie is optional. You can even divide the processes up. The stew holds in the fridge for about 1 week. The dough can be made up to 2 days ahead.
  • You can use ramekins or mini dutch ovens. I used Staub Round Mini Cocettes.
  • With the remaining dough you can roll out and divide into smaller squares and bake on its own for extra “crackers” to pair alongside.
  • For more delicious recipes to create or pair alongside, visit the Kitchen Journal.