Description
This Guinness Braised Beef Pot Pie features tender chunks of beef chuck slowly braised in a rich stout beer mixture with aromatic vegetables and herbs. Encased in a flaky puff pastry crust, this hearty Irish-inspired main course melds bold flavors from Guinness stout and Worcestershire sauce with a comforting, golden baked finish perfect for a satisfying meal.
Ingredients
Scale
Beef Filling:
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 bay leaf
- 1 tablespoon all-purpose flour
- 1 (11.2 oz) bottle Guinness stout
- 2 cups beef broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup frozen peas
Pot Pie Assembly:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat and Season: Preheat your oven to 375°F (190°C). Generously season the beef cubes with salt and pepper to enhance the meat’s natural flavor.
- Sear the Beef: Heat olive oil in a Dutch oven over medium-high heat. In batches, sear the beef until it is nicely browned on all sides. This step builds flavor. Remove the browned beef from the pot and set aside.
- Sauté Aromatics: Using the same pot, add chopped onions and cook until softened, about 5 minutes. Stir in the minced garlic and tomato paste and cook for an additional 1–2 minutes to deepen flavor.
- Add Seasonings: Stir in Worcestershire sauce, thyme, bay leaf, and sprinkle the flour over the mixture. Cook briefly to coat everything evenly and help thicken the stew.
- Deglaze and Simmer: Pour in the Guinness stout and beef broth, scraping the pot’s bottom to loosen any browned bits for extra flavor. Return the seared beef to the pot, bring to a simmer, then cover and transfer the Dutch oven to the preheated oven.
- Braise Beef: Cook in the oven for 1.5 to 2 hours until the beef is tender and flavorful.
- Add Vegetables: Remove the pot from the oven, stir in sliced carrots, celery, and frozen peas. Simmer on the stovetop for 15 more minutes until the vegetables are tender and the mixture thickens. Discard bay leaf.
- Assemble Pot Pie: Transfer the beef mixture into a deep pie dish or individual ramekins. Cover with the thawed puff pastry, pressing down edges to seal. Cut small slits on top to allow steam to escape and brush the pastry with beaten egg for a glossy finish.
- Bake Pie: Increase oven temperature to 400°F (200°C). Bake the pot pie for 20–25 minutes until the pastry is golden, puffed, and crisp.
- Serve: Let the pot pie cool slightly before serving to enjoy the perfect blend of rich, tender beef and flaky crust.
Notes
- Prepare the beef filling a day in advance and refrigerate to deepen flavors and save time.
- Reheat the filling thoroughly before assembling the pot pie if made ahead.
- For a gluten-free version, substitute with gluten-free flour, gluten-free beer, and gluten-free pastry.
- You can use store-bought pie crust as an alternative to puff pastry.
