Description
This Guinness Braised Beef Pot Pie is a hearty and comforting Irish-inspired dish featuring tender beef chuck roast slow-braised in rich Guinness stout and flavorful herbs, topped with golden puff pastry. Perfect for a cozy meal, it combines a robust, savory filling with a flaky, buttery crust for a satisfying experience.
Ingredients
Scale
Beef and Coating
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Sauce and Vegetables
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 teaspoon fresh rosemary (or 1/2 teaspoon dried)
- 1 bay leaf
- 1 cup Guinness stout beer
- 1 cup beef broth
- 1 cup frozen peas
Topping
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat and Coat Beef: Preheat the oven to 375°F (190°C). In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated. This coating will help brown the beef and thicken the sauce later.
- Sear the Beef: Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. In batches, sear the beef until it develops a deep brown crust on all sides, then transfer the browned pieces to a plate and set aside. Searing locks in flavor and creates a rich base for the stew.
- Sauté Vegetables: Reduce heat to medium and add diced onion, minced garlic, carrots, and celery to the pot. Cook, stirring occasionally, for 5–7 minutes until the vegetables soften and become aromatic, providing a flavorful foundation for the braise.
- Add Flavorings: Stir in tomato paste, Worcestershire sauce, fresh thyme, rosemary, and the bay leaf. These ingredients add depth and complexity to the sauce. Cook the mixture for a minute to blend the flavors.
- Braise the Beef: Return the seared beef to the pot and pour in Guinness stout and beef broth, scraping up browned bits from the bottom. Bring to a simmer, cover the pot, and place it in the preheated oven. Braise for 1.5 to 2 hours until the beef is tender and the sauce thickens.
- Finish Filling: Remove the pot from the oven and stir in frozen peas to add sweetness and color. Remove the bay leaf before assembling the pie.
- Assemble the Pie: Transfer the beef filling into a deep 9-inch pie dish or individual ramekins. Roll out the puff pastry slightly and cover the filling. Trim any excess pastry and press edges to seal the pie. Brush the pastry top with the beaten egg for a beautiful golden finish. Cut a few slits in the center to allow steam to escape during baking.
- Bake the Pot Pie: Increase oven temperature to 400°F (200°C) and bake the pot pie for 20–25 minutes until the puff pastry is golden brown and puffed. This ensures a crisp, flaky crust contrasting with the rich filling.
- Serve: Allow the pot pie to cool slightly before serving to let the filling set and prevent burns. Enjoy warm as a hearty main course.
Notes
- For a shortcut, use leftover braised beef or stew as the filling.
- The filling can be made a day ahead and refrigerated before topping with pastry and baking.
- You may substitute Guinness stout with another dark stout or use additional beef broth if preferred.
- This recipe is nut-free but contains gluten due to the flour and puff pastry.
- Ensure puff pastry is fully thawed before use for easy handling.
- Use fresh herbs if available for the best flavor, but dried herbs work well in a pinch.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising, Baking
- Cuisine: Irish-Inspired
Nutrition
- Serving Size: 1 pot pie portion
- Calories: 540
- Sugar: 4g
- Sodium: 560mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
