Description
This Guinness Braised Beef Pot Pie combines tender, slow-braised beef chuck infused with rich Guinness stout and aromatic herbs, nestled under a golden, flaky puff pastry crust. Perfect for a comforting meal, this recipe delivers deep, hearty flavors with a luscious, thickened gravy and a delightful vegetable medley, making it an ideal dish for cozy gatherings or family dinners.
Ingredients
Scale
Beef and Braising
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 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 and Thickening
- 1 cup frozen peas
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Pie Crust and Glaze
- 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 heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef chuck cubes with salt and pepper, then brown them in batches until evenly seared on all sides. Remove the beef and set aside.
- Sauté the aromatics: In the same pot, add the diced onion, carrots, and celery. Cook over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Create the roux base: Stir in the all-purpose flour to coat the vegetables and cook for 1-2 minutes, ensuring the raw flour taste is cooked off.
- Add tomato paste and deglaze: Mix in the tomato paste followed by pouring in the Guinness stout. Scrape the bottom of the pot to release any browned bits, enhancing the flavor of the sauce.
- Combine ingredients and braise: Return the beef to the pot along with the beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer, then cover and cook on low heat for 2 to 2.5 hours, or until the beef is tender and the flavors are well developed.
- Finish the filling: Discard the bay leaf. Stir in the frozen peas and cook for a few minutes until heated through. If the sauce is too thin, optionally mix the cornstarch with water to form a slurry and stir it into the pot to thicken. Adjust seasoning with salt and pepper as needed.
- Prepare the pie crust: Preheat the oven to 400°F (200°C). Roll out the puff pastry to fit your pie dish if needed. Pour the beef filling into the dish and cover with the puff pastry, trimming any excess and sealing the edges securely. Cut slits in the top for steam to escape.
- Apply the egg wash: Brush the beaten egg over the surface of the puff pastry to create a glossy, golden finish when baked.
- Bake the pot pie: Place the pie in the preheated oven and bake for 25-30 minutes or until the crust is puffed and golden brown. Remove from oven and let rest for 10 minutes before serving.
Notes
- For an even richer flavor, use homemade beef broth if available.
- Ensure the beef is well browned to develop deep flavors in the stew.
- Adjust the thickness of the gravy with the optional cornstarch slurry according to preference.
- You can substitute Guinness stout with another dark beer or even a robust ale if preferred.
- This pot pie is best served warm and can be paired with a simple green salad or roasted vegetables.
