Imen Dridi Rachael Ray’s Beef Skillet Pie is an excellent meal with tender beef, aromatic vegetables, and flavorful spices, baked with layered, golden potatoes, and cooked in about 2 hours.
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💗 Why You’ll Love This Beef Skillet Pie Recipe:
- Flavorful Harmony: Robust spices and red wine create a rich, savory taste.
- Effortless Cleanup: Crafted in one skillet for a convenient, no-fuss meal.
- Tender Perfection: Lean beef becomes succulent through slow baking.
- Creative Potato Twist: Golden slices form a visually appealing and tasty crust.
❓ What Is Rachael Ray’s Beef Skillet Pie Recipe?
Rachael Ray’s Beef Skillet Pie is a tasty dish featuring tender beef, aromatic vegetables, savory spices, and a creative potato crust, all baked to perfection in a single cast-iron skillet.
🥩 Rachael Ray Beef Skillet Pie Ingredients
- 2 tablespoons olive oil
- 2 ½ pounds lean beef chuck, cut into bite-sized pieces (1 ½ inches or so)
- Salt and pepper
- 4 tablespoons butter
- 3 carrots, cut on the bias about 2 inches
- 2 ribs celery, cut on the bias about 1 inch
- 1 onion, quartered and sliced
- 4 cloves garlic, crushed or chopped
- 2 bay leaves
- ¼ teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 teaspoon ancho chili powder or Aleppo pepper
- 2 inches cinnamon stick
- 2 tablespoons tomato paste
- 1 tablespoon flour
- ½ cup red wine
- 1 cup beef bone broth or stock
- 3 medium russet potatoes, scrubbed and thinly sliced ¼-1/3 inch
- 1 tablespoon fresh thyme, chopped
- Chopped flat-leaf parsley, to serve
🥘 How To Make Rachael Ray Beef Skillet Pie
- Heat oven to 325 degrees Fahrenheit and position rack in the center.
- In a large cast-iron skillet, heat the oil over medium-high heat.
- Season the meat with salt and pepper (pat dry at room temperature) and brown on all sides for 5 to 6 minutes before removing. Heat 2 tablespoons of butter over medium-low heat.
- Toss in the onions, celery, carrots, salt, and pepper, and give it a good toss. Stir in the tomato paste, garlic, bay leaf, allspice, cloves, chili powder, and cinnamon for an additional 2 minutes.
- Stir in the flour, then return the beef, combine the red wine and stock, and simmer for 15 minutes.
- Drain the bay and cinnamon, then arrange the sliced potatoes in a spiral or concentric circles on top.
- Brush the potatoes with the melted butter, then add salt, pepper, and thyme.
- Bake until tender, covered with foil, for 1 1/2 hours. Uncover and broil for an additional couple of minutes, or until the potatoes are golden brown. Sprinkle some parsley on top, and serve.
💭 Recipe Tips
- Dry-Pat Beef: Ensure even browning for a flavorful base.
- Artful Potato Layers: Arrange slices for an appealing crust.
- Balanced Spices: Measure carefully for a harmonious flavor profile.
- Simmer Savvy: Let red wine and stock simmer for rich depth.
- Buttery Finish: Brush on melted butter for a golden, crispy top layer.
🥗 What Pairs Nicely With Rachael Ray Beef Skillet Pie?
The perfect accompaniments to a beef skillet pie are mashed potatoes, sautéed spinach and arugula salad, parmesan asparagus spears, pickled cabbage, garlic green beans, and cornbread muffins.
🎚 How To Store Leftovers Beef Skillet Pie?
- In The Fridge: Refrigerate leftover beef skillet pie for up to 3 days if kept in a sealed airtight container.
- In The Freezer: Leftover beef skillet pie can be frozen for up to 3 months if wrapped tightly in plastic and kept in a freezer-safe bag. Leave to thaw in the fridge before reheating.
🥵How To Reheat Leftovers Beef Skillet Pie?
- Oven: Set the oven temperature to 375°F then prepare a baking sheet for beef skillet pie and heat for about 15 to 20 minutes or until heated.
- Microwave: Toss beef skillet pie on a microwave-safe plate and heat in 1-minute increments on medium power until hot.
FAQs
What is the best cut of beef for beef skillet pie?
The best cut for a beef skillet pie is lean chuck, ensuring tenderness and flavor when slow-cooked for a savory delight.
Why does my beef skillet pie fall apart?
Your beef skillet pie may fall apart due to overcooking, insufficient binding, or slicing before it adequately cools and sets.
How do I prevent beef skillet pie from becoming too soggy?
Prevent beef skillet pie sogginess by blind baking the crust before adding the filling, ensuring a crisp base for baking.
Why is my beef skillet pie too watery?
Your beef skillet pie may turn watery if excess liquid is present. Adjust broth amounts and ensure a thorough simmer for ideal consistency.
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Rachael Ray Beef Skillet Pie Nutrition Facts
Amount Per Serving
- Calories 357.3
- Total Fat 23.1g
- Saturated Fat 9.3g
- Cholesterol 99.2mg
- Sodium 593.0mg
- Potassium 493.8mg
- Total Carbohydrate 17.7g
- Dietary Fiber 2.1g
- Sugars 1.4g
- Protein 19.2g
Rachael Ray Beef Skillet Pie Recipe
Description
Rachael Ray’s Beef Skillet Pie is an excellent meal with tender beef, aromatic vegetables, and flavorful spices, baked with layered, golden potatoes, and cooked in about 2 hours.
Ingredients
Instructions
- Heat oven to 325 degrees Fahrenheit and position rack in the center.
- In a large cast-iron skillet, heat the oil over medium-high heat.
- Season the meat with salt and pepper (pat dry at room temperature) and brown on all sides for 5 to 6 minutes before removing. Heat 2 tablespoons of butter over medium-low heat.
- Toss in the onions, celery, carrots, salt, and pepper, and give it a good toss. Stir in the tomato paste, garlic, bay leaf, allspice, cloves, chili powder, and cinnamon for an additional 2 minutes.
- Stir in the flour, then return the beef, combine the red wine and stock, and simmer for 15 minutes.
- Drain the bay and cinnamon, then arrange the sliced potatoes in a spiral or concentric circles on top.
- Brush the potatoes with the melted butter, then add salt, pepper, and thyme.
- Bake until tender, covered with foil, for 1 1/2 hours. Uncover and broil for an additional couple of minutes, or until the potatoes are golden brown. Sprinkle some parsley on top, and serve.
Notes
- Dry-Pat Beef: Ensure even browning for a flavorful base.
Artful Potato Layers: Arrange slices for an appealing crust.
Balanced Spices: Measure carefully for a harmonious flavor profile.
Simmer Savvy: Let red wine and stock simmer for rich depth.
Buttery Finish: Brush on melted butter for a golden, crispy top layer.
