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Guinness Braised Beef Pot Pie Recipe

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4.9 from 67 reviews

This Guinness Braised Beef Pot Pie features tender beef brisket slow-braised with mushrooms, carrots, and onions in a rich stout and beef broth sauce, all encased in a flaky sour cream pie crust. The deep flavors from the Guinness beer and fresh thyme create a comforting and hearty dish perfect for a cozy dinner.

Ingredients

Pie Crust

  • 1-¼ cups (150 grams) all-purpose flour
  • ½ cup (113 grams) cold salted butter, diced
  • ⅓ cup (80 grams) sour cream

Guinness and Beef Filling

  • 1 tablespoon high-heat oil
  • 2 pounds beef brisket or boneless chuck roast, cut into 1-inch pieces
  • 8 ounces button or baby bella mushrooms, cleaned and quartered
  • 4 medium to large carrots, peeled and sliced on the diagonal
  • 1 large onion, diced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh thyme leaves
  • 3 garlic cloves, minced
  • 1-½ teaspoons (5 grams) coarse kosher salt
  • 1 teaspoon ground black pepper
  • 2 cups beef broth
  • 11 ounces stout beer (such as Guinness)
  • 1 tablespoon turbinado or brown sugar
  • Egg wash (1 egg beaten with 1 tablespoon water)

Instructions

  1. Make the Pie Crust: In a large bowl, combine the flour and diced butter, tossing to coat. Work the butter into the flour using a pastry blender or your fingers until the mixture looks shaggy with some larger pieces remaining. Make a well in the center and add the sour cream; mix with a spatula. Knead lightly until the dough forms a ball. Shape into a disk, wrap tightly in plastic, and refrigerate for at least 2 hours or preferably overnight for best texture.
  2. Braise the Beef: Preheat the oven to 350°F with a rack in the middle. Heat oil in a Dutch oven over medium-high heat and brown beef pieces in batches until all sides are browned. Remove beef and set aside. Lower heat to medium, add mushrooms, and cook until liquid evaporates, about 8 minutes. Add carrots and onions and cook until softened, about 8 minutes. Stir in flour, tomato paste, thyme, garlic, salt, and pepper; cook for 30 seconds until tomato paste darkens. Deglaze with beef broth, stout, and sugar, scraping browned bits. Return beef to pot, bring to boil, cover, and braise in oven for 1½ to 2 hours until meat is tender and sauce thickened. Adjust seasoning as needed, thinning sauce with water if too salty. Let filling cool for 1 hour at room temperature, then refrigerate for at least 2 hours or overnight.
  3. Assemble and Bake: Preheat oven to 400ºF with rack at the lowest position. Place six 8-ounce ramekins on a sheet pan. Roll out pie dough thinly and cut circles to cover ramekins. Divide chilled filling among ramekins, top each with dough circle, brush with egg wash, and cut a slit for steam to escape. Bake on the lowest rack until crust is golden brown, about 30-35 minutes. Cool on wire rack for 5-10 minutes before serving.

Notes

  • Use cold butter for the crust to ensure flakiness.
  • Chilling the filling helps thicken the sauce and makes assembly easier.
  • If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid.
  • Adjust salt after braising, as the reduction can concentrate flavors and saltiness.
  • Leftover pot pies can be covered and refrigerated for up to 3 days or frozen for up to 2 months.

Find it online: https://lovelycooks.com/guinness-braised-beef-pot-pie-recipe/