- 1 tablespoon olive oil
- 2 cups cubed beef stew meat
- 1 onion, diced
- 2 yellow potatoes, peeled and diced
- 2 carrots, diced
- 1 rib celery, diced
- 1 clove garlic, crushed
- 1/4 cup all-purpose flour
- 2 tablespoons butter
- 1 bay leaf
- salt and ground black pepper to taste
- 3 cups low-sodium beef stock
- 1 cup milk
- 1 sprig fresh rosemary
- 1/2 cup frozen peas
- 1 (17.5 ounce) package frozen puff pastry, thawed
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large stockpot over medium heat; cook and stir stew meat until browned, 2 to 3 minutes. Add onion; cook and stir until onion is lightly browned, 3 to 4 minutes. Add potatoes, carrots, celery, and garlic; cook and stir until slightly tender, 3 to 4 minutes.
- Stir flour, butter, bay leaf, salt, and pepper into stew meat mixture; cook and stir until flour is dissolved and a gravy is forming, about 2 minutes. Pour beef stock over meat mixture, scraping brown bits of food off the bottom with a wooden spoon; cook until gravy begins to thicken, about 5 minutes.
- Mix milk and rosemary into stew meat-gravy mixture; continue cooking over low heat for 15 to 20 minutes. Stir peas into mixture.
- Pour stew meat-gravy mixture into individual pot pie pans or a 12-inch cast iron skillet; top with puff pastry, crimping the sides of the pastry down tightly. Cover with aluminum foil.
- Bake in the preheated oven until pastry is puffed and golden, 30 to 45 minutes.