Description
Indulge in the rich and hearty flavors of this Guinness Braised Beef Pot Pie. Tender chunks of beef simmered in a savory Guinness stout broth, topped with flaky puff pastry – the ultimate comfort food!
Ingredients
Scale
For the Beef Filling:
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and black pepper to taste
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup Guinness stout
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
- 1 cup frozen peas
For the Pastry Topping:
- 1 sheet puff pastry, thawed
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sear the beef: Season the beef cubes with salt and pepper. Brown the beef in batches in a Dutch oven, then set aside.
- Cook the vegetables: Sauté onion, carrots, and celery. Add garlic, then stir in tomato paste and flour.
- Add liquids and braise: Pour in Guinness, broth, Worcestershire sauce, thyme, and beef. Braise in the oven until tender.
- Finish the filling: Stir in peas, then transfer the filling to a pie dish. Top with puff pastry.
- Bake: Brush pastry with egg wash and bake until golden brown.
- Serve: Let rest before serving.
Notes
- You can make the filling a day ahead and refrigerate until ready to assemble.
- For a richer flavor, use a mix of Guinness and red wine.
- Serve with a green salad or roasted potatoes.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising, Baking
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 5g
- Sodium: 540mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 120mg
