Description
This hearty and savory Guinness Braised Beef Pot Pie is the ultimate comfort food. Tender chunks of beef are braised in Guinness stout until melt-in-your-mouth tender, then topped with flaky puff pastry for a delicious meal that will warm you from the inside out.
Ingredients
Scale
For the Beef Filling:
- 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
- 1 cup frozen peas
For the Puff Pastry Topping:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Beef Filling: Season beef with salt, pepper, and flour. Brown in a Dutch oven. Set aside.
- Cook the Vegetables: Saute onion, carrots, and celery. Add garlic and tomato paste. Return beef to pot.
- Braise the Beef: Stir in Worcestershire sauce, thyme, rosemary, and bay leaf. Pour in Guinness and broth. Braise in the oven.
- Thicken the Filling: Make a roux with butter and flour. Add to beef with peas. Simmer until thickened.
- Assemble and Bake: Transfer filling to ramekins, top with puff pastry, brush with egg wash. Bake until golden.
Notes
- This dish can be made ahead—the filling can be stored in the fridge up to 2 days before assembling with puff pastry.
- You can also substitute stout with beef broth for a non-alcoholic version.
Nutrition
- Serving Size: 1 pot pie
- Calories: 610
- Sugar: 4g
- Sodium: 640mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 130mg
