Description
This Guinness Braised Beef Pot Pie offers a hearty and comforting meal, featuring tender beef chuck slowly braised in rich Guinness stout and beef broth, combined with vegetables and herbs, then topped with flaky puff pastry. Perfect for a cozy dinner, this recipe blends deep flavors with a classic pot pie finish.
Ingredients
Scale
Beef and Braising Liquid
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 cup Guinness stout
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
Vegetables
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
Thickener
- 2 tbsp all-purpose flour
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Pie Crust and Finishing
- 1 sheet puff pastry or pie crust (store-bought or homemade)
- 1 large egg, beaten (for egg wash)
Instructions
- Prepare the beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add beef chuck cubes and sear on all sides until browned. Remove beef and set aside.
- Sauté the vegetables: In the same pot, add diced onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Add flour and tomato paste: Stir in the all-purpose flour and tomato paste; cook for 2 minutes to remove raw flour taste, stirring constantly.
- Deglaze with Guinness: Slowly pour in the Guinness stout, scraping up any browned bits from the bottom of the pot to add flavor.
- Add beef broth and seasonings: Return the seared beef to the pot, then add beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Stir to combine.
- Braise the beef: Bring to a simmer, then cover and gently braise on low heat for about 2 hours, or until beef is tender.
- Add peas and thicken the sauce: Stir in frozen peas. If sauce needs thickening, mix cornstarch and water, then stir into the pot and cook until thickened.
- Preheat oven: Heat oven to 400°F (200°C) to prepare for baking the pot pie.
- Assemble the pot pie: Transfer the beef mixture into a pie dish. Cover with puff pastry or pie crust, trimming any excess. Brush the top with beaten egg for a golden finish and cut small slits in the pastry for steam to escape.
- Bake the pot pie: Place in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and flaky. Remove from oven and let cool slightly before serving.
Notes
- Use beef chuck for its rich flavor and tenderness after slow cooking.
- Substitute Guinness stout with any dark beer if unavailable.
- Let the pie cool for 5-10 minutes to allow filling to set before serving.
- Frozen peas can be added last to preserve their color and texture.
- Egg wash ensures a shiny and beautiful crust but can be skipped for a dairy-free version.
