Description
This Guinness Braised Beef Pot Pie combines tender chunks of beef chuck braised in rich Guinness stout and beef broth with aromatic vegetables and herbs, all enclosed in a flaky puff pastry crust. Perfect for a comforting and hearty meal that serves 6 to 8 people, this recipe takes time to cook but delivers deep, robust flavors with a classic savory finish.
Ingredients
Scale
Beef and Braise
- 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
- 1 cup frozen peas
- 1 tbsp cornstarch mixed with 2 tbsp water (optional)
Pie Assembly
- 1 sheet puff pastry or pie crust (store-bought or homemade)
- 1 large egg, beaten (for egg wash)
Instructions
- Prepare the Beef: Pat the beef chuck cubes dry with paper towels. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef pieces on all sides until nicely seared, about 5-7 minutes. Remove beef and set aside.
- Sauté Vegetables: In the same pot, add diced onions, carrots, and celery. Cook over medium heat until softened, about 5-6 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- Add Flour and Tomato Paste: Stir in the all-purpose flour and tomato paste, cooking for 2 minutes to eliminate the raw flour taste and deepen the flavor.
- Deglaze and Add Liquids: Pour in the Guinness stout to deglaze the pot, scraping up any browned bits from the bottom. Then add the beef broth, Worcestershire sauce, thyme, bay leaf, and return the browned beef to the pot. Season generously with salt and freshly ground black pepper.
- Braise the Beef: Bring the mixture to a simmer, then reduce heat to low. Cover and braise the beef for about 2 to 2.5 hours, or until the meat is very tender and the flavors have melded together.
- Add Peas and Thicken: About 10 minutes before the end of cooking, stir in the frozen peas. If you prefer a thicker filling, mix the cornstarch with water to form a slurry and stir it into the pot to thicken the sauce. Cook for a few more minutes until thickened.
- Preheat Oven: While the filling finishes cooking, preheat your oven to 400°F (200°C).
- Prepare the Pie Crust: Roll out the puff pastry or pie crust to fit over your baking dish or individual ramekins. Pour the beef filling into the dish.
- Assemble the Pot Pie: Cover the filling with the puff pastry, trimming any excess dough. Use a fork to crimp the edges and cut small vents on top to allow steam escape. Brush the crust with beaten egg wash for a golden finish.
- Bake: Place the assembled pot pie in the preheated oven and bake for 25-30 minutes or until the crust is golden brown and puffed. Remove from oven, let it rest for a few minutes before serving.
Notes
- You can substitute the beef chuck with other braising cuts like short ribs or brisket if preferred.
- Frozen peas are added at the end to maintain their bright color and slight bite.
- Cornstarch slurry is optional and only needed if you prefer a thicker gravy.
- Use a good quality stout such as Guinness for the most authentic flavor.
- If using frozen pie crust, thaw according to package instructions before use.
