Description
This Guinness Braised Beef Pot Pie combines tender beef chuck braised in rich Guinness stout and beef broth with hearty vegetables, all topped with a flaky golden puff pastry crust. A comforting Irish-inspired main course perfect for cozy dinners.
Ingredients
Scale
Beef Filling
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
- 1 bottle (11.2 oz) Guinness stout
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
Topping
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled pot pie.
- Brown the Beef: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Brown the beef cubes in batches until seared on all sides, then set aside.
- Sauté Vegetables: Reduce heat to medium in the same pot, add diced onion, minced garlic, sliced carrots, and chopped celery. Cook until softened, about 5 minutes, stirring occasionally.
- Add Tomato Paste and Flour: Stir in the tomato paste and all-purpose flour, cooking for 1-2 minutes to eliminate raw flour taste and to develop flavor.
- Deglaze with Liquids: Pour in the Guinness stout and beef broth, scraping up any browned bits from the bottom of the pot to enrich the sauce.
- Season and Simmer: Add Worcestershire sauce, thyme, salt, and black pepper. Return the beef to the pot, bring everything to a simmer, then cover and cook for 1.5 to 2 hours until the beef is tender.
- Add Peas and Thicken: Stir in the frozen peas and cook uncovered for an additional 10 minutes to thicken the filling slightly.
- Assemble the Pot Pie: Transfer the beef filling into a baking dish. Lay the thawed puff pastry sheet over the top, trimming any excess and crimping the edges to seal.
- Apply Egg Wash: Brush the puff pastry with the beaten egg to ensure a beautiful golden, glossy crust after baking.
- Bake: Bake the pot pie in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
- Rest and Serve: Let the pot pie rest for 5 minutes after baking to set, then serve warm.
Notes
- You can prepare the filling up to a day in advance and refrigerate it until ready to bake, which allows flavors to deepen.
- For even richer taste, cook the filling slowly on low heat and allow it to cool slightly before topping with puff pastry.
