Pennsylvania Dutch Pot Pie
Dinners
Ingredients
2 Batches Basic Egg Pasta, cut into squares
2 quarts beef broth
1 quart extra broth (you may not need it all)
2 lbs. Chuck Roast, cut into several chunks OR beef short ribs (*1) (*2)
2 Stalks Celery, chopped
3-4 Carrots, peeled and chopped
1 Medium Yellow Onion, chopped
1 T. Fresh Garlic, chopped
2 Bay Leaves
1 T. Brown Sugar
3-4 T. Flour
Oil
Fresh Ground Black Pepper
Kosher Salt
Description
Not a pot pie in the way most Americans think of them, but called that among the Pennsylvania Dutch and many who live around them. It has spread and become a popular dish throughout the midwest, though most just call it beef and noodles (or dumplings).
Directions
Heat a large Dutch oven over medium-high heat. Season the meat with salt and pepper.
Add the oil to the Dutch oven and heat until shimmering. Add the meat to the pot, brown on all sides, and move to a plate.
Add the onions and celery and cook until the onions just begin to brown.
Turn the heat down to medium low. Whisk the flour into the fat and oil. Add the broth and whisk to combine.
Add the bay Leaves, brown sugar and garlic, and return the meat.
Cover the pot and move to a 325 F oven.
Cook for about 3-4 hours for short ribs and 4-5 hours for a cut up roast.
When the meat is tender, remove it from the Dutch oven, let cool just enough to handle, and shred it. Discard any bones and the bay leaves.
Bring broth to a simmer. Add Carrots and cook until the carrots are just starting to soften.
Raise the heat to bring the broth to a low boil. Then drop pot pie squares into the broth a few at a time, stirring frequently to prevent sticking. Maintain a gentle boil, and cook the noodles until cooked through, 30-60 minutes (this depends on thickness, dryness, and how much of a boil is maintained). Add more broth as needed.
Turn the heat down to low. Add back in the shredded meat; stir to combine. Season with salt and pepper to taste and cook until the beef is heated through.
Serve with mashed potatoes or rolls.