Description
A rich and hearty Guinness Braised Beef Pot Pie with tender beef, savory vegetables, and a flaky pastry crust, slow-cooked in a flavorful Guinness stout gravy.
Ingredients
Scale
- 2 lbs beef chuck, cubed
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup Guinness stout
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp thyme, dried
- 1 tsp rosemary, dried
- 1 bay leaf
- Salt and pepper to taste
- 1 sheet puff pastry (or pie crust)
- 1 egg (for egg wash)
Instructions
- Sear the beef: Heat olive oil in a Dutch oven, brown beef cubes in batches, then set aside.
- Sauté vegetables: In the same pot, cook onions, carrots, and celery until softened. Add garlic and cook for 1 minute.
- Deglaze: Pour in Guinness, scraping up browned bits. Add beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf.
- Braise: Return beef to the pot, cover, and simmer on low heat (or transfer to a 325°F oven) for 2–2.5 hours until beef is tender.
- Thicken: If needed, mix 1 tbsp cornstarch with water and stir into the stew to thicken.
- Assemble pie: Transfer beef filling to a pie dish, cover with puff pastry, brush with egg wash, and cut vents.
- Bake: Bake at 400°F (200°C) for 25–30 minutes until golden brown. Let rest 10 minutes before serving.
Notes
- For extra depth, add mushrooms or pearl onions.
- Make ahead: Beef can be braised a day in advance.
- Substitute puff pastry with mashed potatoes for a shepherd’s pie variation.
- Prep Time: 30 mins
- Cook Time: 3 hrs
- Category: Main Course
- Method: Braising/Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice (1/6 pie)
- Calories: 520
- Sugar: 5g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg