Description
This Guinness Braised Beef Pot Pie is a hearty, comforting dish perfect for chilly nights. Braising the beef with Guinness creates a deeply savory filling, while the golden, flaky crust adds a satisfying crunch. It’s customizable with your favorite vegetables and can be made ahead of time for easy assembly. A truly show-stopping meal that will impress your guests!
Ingredients
Scale
For the Braised Beef Filling:
- 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
For the Pot Pie Assembly:
- 1 cup frozen peas
- 1 tbsp cornstarch mixed with 2 tbsp water (optional)
- 1 sheet puff pastry or pie crust (store-bought or homemade)
- 1 large egg, beaten (for egg wash)
Instructions
Brown the Beef:
- Heat olive oil in a large Dutch oven over medium-high heat.
- Season beef with salt and pepper, then sear in batches until browned. Set aside.
2. Sauté the Vegetables:
- In the same pot, sauté onion, carrots, and celery for 5-7 minutes until softened.
- Add garlic and cook for 1 minute until fragrant.
3. Build the Flavor:
- Sprinkle flour over the vegetables, stir to coat, and cook for 1-2 minutes.
- Mix in tomato paste thoroughly.
4. Deglaze with Guinness:
- Pour in Guinness, scraping up the browned bits from the pot.
- Return beef to the pot and add beef broth, Worcestershire sauce, thyme, and bay leaf.
5. Braise the Beef:
- Bring to a boil, reduce heat to low, and simmer for 1 1/2 to 2 hours, stirring occasionally, until beef is tender and the flavors meld.
6. Finalize the Filling:
- Stir in frozen peas and cook for 5 minutes.
- If the filling is thin, add the cornstarch slurry and simmer until thickened. Adjust seasoning.
- Remove the bay leaf and cool the filling slightly.
7. Assemble the Pot Pie:
- Preheat the oven to 400°F (200°C).
- Transfer the beef filling to a deep pie dish.
- Cover with puff pastry, sealing edges and cutting slits for steam.
- Brush the top with egg wash.
8. Bake:
- Bake for 25-30 minutes, or until the crust is golden and flaky.
- Cool for 10 minutes before serving.
Serving Suggestions
- Pair with a fresh green salad or roasted vegetables for a balanced meal.
- Serve with crusty bread to soak up the rich filling.
Alternative Presentation Ideas
- Individual Pot Pies: Use ramekins for personal-sized portions.
- Rustic Skillet Pot Pie: Assemble in a cast-iron skillet for a charming, rustic look.
Notes
- You can swap vegetables like mushrooms, parsnips, or potatoes for the carrots and celery to suit your preferences.
- If you want to make this recipe ahead, prepare the filling and store it in the fridge. Assemble and bake the pot pie when you’re ready.
- For a lighter crust, use a store-bought pie crust or phyllo dough instead of puff pastry.
- The braising step allows the beef to absorb all the flavors, so don’t rush it—low and slow makes it tender and rich.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising, Baking
- Cuisine: Irish, American
Nutrition
- Serving Size: 1 slice (based on 8 servings)
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 60 mg