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beef pot pie soup
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beef pot pie soup

Beef Pot Pie Soup transforms the classic comfort of a beef pot pie into a rich, spoonable soup. Packed with tender chunks of beef, hearty vegetables, and a creamy broth, this soup offers all the cozy flavors of a traditional pot pie—no crust required (unless you want one on the side!). It’s a warm, filling dish that’s perfect for chilly evenings or when you're craving something soul-soothing and satisfying.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: dinner
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs beef stew meat cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 3 carrots peeled and sliced
  • 2 celery stalks diced
  • 1 ½ cups diced potatoes Yukon gold or russet
  • ½ cup frozen peas
  • 4 cups beef broth
  • 1 cup milk or half-and-half
  • ⅓ cup heavy cream
  • 3 tablespoons flour
  • 2 tablespoons butter
  • 1 teaspoon thyme
  • ½ teaspoon rosemary
  • Salt and pepper to taste
  • Optional: Puff pastry sticks or biscuits for serving

Method
 

  1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef in batches, searing until browned on all sides. Remove and set aside.
  2. In the same pot, add butter, diced onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until veggies are softened.
  3. Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
  4. Slowly pour in the beef broth while stirring. Add the browned beef back to the pot, along with potatoes, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes, until beef and potatoes are tender.
  5. Stir in milk and heavy cream. Add peas and simmer for another 5–7 minutes until everything is heated through and the soup is thick and creamy.
  6. Ladle the soup into bowls and serve with puff pastry, crescent rolls, or warm biscuits for that classic pot pie finish.

Notes

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Reheat: Warm gently on the stove or in the microwave, adding a splash of broth or milk if needed.
  • Freezing: Freeze without the cream for up to 2 months. Add cream and peas after reheating.