Description
This Guinness Braised Beef Pot Pie is a hearty and comforting dish featuring tender chunks of beef brisket slow-cooked in a rich stout beer and beef broth gravy with mushrooms, carrots, and onions. Encased in a flaky, buttery sour cream pastry crust, this pot pie combines deep, savory flavors with a crisp, golden topping, perfect for a cozy meal.
Ingredients
Scale
Pastry Dough
- 1-¼ cups (150 grams) all-purpose flour
- ½ cup (113 grams) cold salted butter, diced
- â…“ cup (80 grams) sour cream
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
Additional
- Egg wash (1 egg beaten with a tablespoon of water)
Instructions
- Prepare the pastry dough: In a mixing bowl, combine the all-purpose flour and cold diced salted butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Add the sour cream and mix until a dough forms. Wrap in plastic wrap and refrigerate while preparing the filling.
- Brown the beef: Heat the high-heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef pieces in batches to avoid overcrowding and brown on all sides. Remove and set aside.
- Sauté vegetables and aromatics: In the same pot, add the diced onion, sliced carrots, and quartered mushrooms. Cook until softened, about 5-7 minutes. Stir in minced garlic, tomato paste, and fresh thyme leaves. Cook for another 1-2 minutes until fragrant.
- Thicken the filling: Sprinkle 2 tablespoons of all-purpose flour over the vegetables and stir well to combine, cooking for 1-2 minutes to remove the raw flour taste.
- Deglaze and add liquids: Pour in the stout beer and beef broth, scraping the bottom of the pot to loosen any browned bits. Return the browned beef to the pot, add turbinado sugar, kosher salt, and ground black pepper.
- Braise the beef: Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for about 2 to 2½ hours, or until the beef is very tender and the sauce has thickened to a rich gravy.
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the pot pie.
- Assemble the pot pie: Transfer the beef and vegetable mixture into a deep baking dish. Roll out the chilled pastry dough on a floured surface to fit the top of the dish. Place the dough over the filling, trimming any excess. Crimp the edges to seal.
- Apply egg wash and bake: Brush the pastry with egg wash to promote browning. Cut a few small slits in the top of pastry to allow steam to escape. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown and cooked through.
- Rest and serve: Remove the pot pie from the oven and let rest for 5-10 minutes before serving. This allows the filling to set and makes it easier to slice.
Notes
- Using a beef brisket or chuck roast is essential as these cuts become tender and flavorful when braised.
- You can substitute the stout beer with a non-alcoholic malt beverage if preferred.
- Make sure the pastry dough is well chilled before rolling out to ensure a flaky crust.
- For added richness, you can brush the crust again with egg wash halfway through the baking time.
- This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
