Description
This Guinness Braised Beef Pot Pie is a hearty, comforting dish featuring tender beef chuck slow-braised in rich Guinness stout and aromatic herbs, then topped with a flaky golden puff pastry crust. Perfect for a cozy meal, this Irish-American classic combines deep, meaty flavors with a crisp pastry finish, making it a satisfying main course for any occasion.
Ingredients
Scale
Beef and Braising Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
- 1 bay leaf
- 1 bottle (11.2 oz) Guinness stout
- 1 cup beef broth
Thickening and Topping
- 1 cup frozen peas
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (for thickening)
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Season and Brown the Beef: Preheat your oven to 400°F. Season the beef cubes with salt and pepper, then toss them with 2 tablespoons of flour to coat evenly. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring all sides are seared, about 5 to 7 minutes per batch. Once browned, transfer the beef to a plate and set aside.
- Sauté Vegetables: In the same pot, add diced onion, sliced carrots, and chopped celery. Cook over medium heat until softened, approximately 5 minutes. Add minced garlic and tomato paste, stirring continuously for about 1 minute to develop the flavors.
- Add Seasonings and Liquids: Return the browned beef to the pot. Stir in Worcestershire sauce, fresh thyme, rosemary, and bay leaf. Pour in the Guinness stout and beef broth, then bring the mixture to a gentle simmer.
- Braise the Beef: Cover the pot with a lid and transfer it to the oven set at 325°F. Let the beef braise for 2 to 2½ hours, or until tender and fork-ready.
- Prepare the Thickened Filling: After braising, remove the bay leaf and place the pot back on the stovetop over medium heat. In a small saucepan, melt the butter and whisk in the 2 tablespoons of flour to create a roux. Cook for 1 minute, then stir this thickening mixture into the beef along with frozen peas. Simmer the filling for 5 to 10 minutes until slightly thickened.
- Assemble the Pot Pie: Transfer the thickened beef filling into individual ramekins or a large baking dish. Top each with the thawed puff pastry sheet, trimming excess edges and pressing down to seal the sides securely. Brush the pastry with beaten egg to ensure a glossy, golden finish.
- Bake the Pot Pie: Place the assembled pot pie in the oven preheated to 400°F and bake for 20 to 25 minutes, or until the pastry is puffed, golden, and crisp.
- Rest and Serve: Remove from the oven and let the pot pies rest for 5 minutes before serving to allow the filling to set.
Notes
- This dish can be prepared ahead of time by making the filling up to 2 days in advance; store it in the refrigerator before assembling with puff pastry.
- For a non-alcoholic version, substitute the Guinness stout with additional beef broth.
- Ensure the puff pastry is fully thawed before using to achieve optimal puff and golden color.
- Brown the beef in batches to avoid overcrowding the pan, which helps with better searing and flavor development.
