Description
A hearty and flavorful Guinness Braised Beef Pot Pie recipe that combines tender beef chunks braised in rich stout with savory vegetables, topped with flaky puff pastry.
Ingredients
Scale
For the Beef Filling:
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 tablespoon tomato paste
- 1 bottle (11.2 oz) Guinness stout
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme or 1/2 tsp dried
- 1 bay leaf
- 1 cup frozen peas
For Assembly:
- 1 sheet puff pastry, thawed
- 1 egg, beaten, for egg wash
Instructions
- Preheat the oven and prepare the beef: Toss beef with flour, salt, and pepper. Sear in a Dutch oven until browned. Set aside.
- Sauté vegetables: In the same pot, sauté onion, garlic, carrots, and celery.
- Add flavor: Stir in tomato paste, pour in Guinness, add beef broth, Worcestershire sauce, thyme, and bay leaf.
- Braise the beef: Return beef to the pot, bring to a simmer, cover, and braise in the oven for 1.5 to 2 hours.
- Assemble and bake: Stir in peas, cool slightly, spoon into ramekins, top with puff pastry, brush with egg wash, and bake until golden brown.
- Serve: Let rest before serving.
Notes
- You can make the filling a day ahead for deeper flavor.
- If using a pie dish, double the puff pastry for full coverage.
- Add mushrooms or parsnips for variety.
Nutrition
- Serving Size: 1 pot pie
- Calories: 580
- Sugar: 5g
- Sodium: 540mg
- Fat: 33g
- Saturated Fat: 11g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
