Description
This hearty Guinness Braised Beef Pot Pie is a comforting and flavorful dish that combines tender beef chunks braised in rich Guinness stout with a flaky puff pastry topping. Perfect for a cozy dinner on a chilly evening.
Ingredients
Scale
For the Beef Filling:
- 2 pounds beef chuck (cut into 1-inch cubes)
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 1 tablespoon tomato paste
- 1 bottle (11.2 oz) Guinness stout
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme (or 1 teaspoon dried)
- 1 teaspoon fresh rosemary (or 1/2 teaspoon dried)
- 1 cup frozen peas
For the Puff Pastry Topping:
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for egg wash)
Instructions
- Prepare the Beef Filling: Season beef with salt, pepper, and coat with flour. Brown beef in olive oil, then set aside. Cook onion, carrots, and celery until softened. Add garlic and tomato paste, then pour in Guinness. Add beef broth, Worcestershire sauce, thyme, and rosemary. Simmer with beef for 1 1/2 to 2 hours. Stir in peas.
- Assemble and Bake: Transfer filling to a pie dish, top with puff pastry, seal edges, and cut slits for steam. Brush with egg wash. Bake until golden brown and puffed.
Notes
- For enhanced flavor, prepare the filling a day ahead and refrigerate overnight.
- Store-bought pie crust can be used as an alternative to puff pastry.
- Prep Time: 30 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Braising, Baking
- Cuisine: Irish-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 105 mg
