Description
This Guinness Braised Beef Pot Pie combines tender chunks of beef chuck slow-braised in rich Guinness stout and beef broth with savory aromatics and vegetables, all topped with a flaky golden puff pastry crust. Perfect for a comforting Irish-American main course, this hearty pot pie is ideal for St. Patrick’s Day or cozy family dinners.
Ingredients
Scale
Beef and Braising Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon all-purpose flour
- 1½ cups Guinness stout
- 1 cup beef broth
- 3 sprigs fresh thyme (or 1 teaspoon dried)
- 2 bay leaves
Vegetables
- 2 cups carrots, sliced
- 1½ cups frozen peas
Topping
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat and Prepare Beef: Preheat the oven to 375°F (190°C). Season the beef cubes generously with salt and black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the Beef: In batches, sear the beef cubes until browned on all sides, ensuring a rich caramelized exterior. Transfer browned beef to a plate and set aside.
- Sauté Aromatics: In the same pot, add diced onion and sauté for 5 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
- Add Tomato Paste and Flour: Stir in the tomato paste and cook for 1 minute, then sprinkle the flour over the mixture and stir well to coat the onions and garlic evenly.
- Deglaze with Guinness: Slowly pour in the Guinness stout while scraping up any browned bits from the bottom of the pot to incorporate flavor.
- Add Liquids and Herbs: Pour in beef broth, Worcestershire sauce, fresh thyme sprigs, and bay leaves. Return the seared beef to the pot, mixing well.
- Braise the Beef: Bring the stew to a simmer, then cover the pot and transfer it to the preheated oven. Braise for 1½ to 2 hours, or until the beef is fork-tender and flavorful.
- Finish the Filling: Remove the pot from the oven, discard thyme stems and bay leaves. Stir in sliced carrots and simmer on the stovetop for 15 minutes until the carrots are tender. Add frozen peas and cook for an additional 5 minutes.
- Assemble the Pot Pie: Transfer the beef and vegetable mixture to a 9-inch pie dish or individual ramekins. Lay thawed puff pastry over the filling, trimming excess dough and crimping the edges to seal.
- Prepare for Baking: Brush the puff pastry top with beaten egg to achieve a golden, glossy finish, and cut small slits to allow steam to escape during baking.
- Bake the Pot Pie: Bake at 400°F (200°C) for 25-30 minutes until the pastry is puffed and golden brown.
- Rest and Serve: Allow the pot pie to cool for 5-10 minutes before serving to let the filling set slightly and avoid burning your mouth.
Notes
- You can prepare the beef filling a day in advance and refrigerate it; simply top with puff pastry and bake just before serving.
- For extra depth of flavor, consider adding a splash of balsamic vinegar or a teaspoon of brown sugar to the filling during cooking.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Irish-American
