Guinness Braised Beef Pot Pie Recipe
Introduction
This Guinness Braised Beef Pot Pie combines tender, slow-cooked beef with rich, savory flavors in a flaky sour cream crust. Perfect for cozy dinners, this pie offers a delightful blend of hearty ingredients and a touch of stout beer to elevate the taste.
Ingredients
- For the Sour Cream Pie Crust:
- 1-¼ cups (150 grams) all-purpose flour
- ½ cup (113 grams) cold salted butter, diced
- ⅓ cup (80 grams) sour cream
- For 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 (for brushing crust)
Instructions
- Step 1: Make the Pie Crust. In a large bowl, combine the flour and diced butter. Toss to coat the butter with flour. Work the butter into the flour using a pastry blender or your fingers until some pieces are flat but some larger chunks remain, about the size of a marble. Continue until dough looks shaggy.
- Step 2: Make a well in the center of the flour mixture and add the sour cream. Mix with a spatula to combine, then knead gently with your hands until the dough just forms one ball. Shape into a rough disk, wrap tightly in plastic wrap, roll out to stretch the plastic for a seal, and refrigerate for at least 2 hours or overnight.
- Step 3: Braise the Beef. Preheat the oven to 350°F and place a rack in the middle. Heat oil in a Dutch oven over medium-high heat. Brown beef pieces in batches and set aside.
- Step 4: Reduce heat to medium, cook mushrooms until softened and liquid evaporates, about 8 minutes. Add carrots and onions, cook 8 more minutes until softened.
- Step 5: Stir in flour, tomato paste, thyme, garlic, salt, and pepper. Cook 30 seconds until tomato paste turns rusty.
- Step 6: Deglaze with beef broth, stout beer, and sugar, scraping browned bits from the bottom. Return browned beef to the pot, bring to a boil, cover tightly, and transfer to the oven. Braise until meat is tender and sauce thickens, about 1½ to 2 hours.
- Step 7: Adjust seasoning if needed; add water if sauce is too salty. Transfer filling to a shallow container and cool at room temperature for about 1 hour, then chill in refrigerator for at least 2 hours or overnight.
- Step 8: Assemble and Bake. Preheat oven to 400ºF and position rack lowest in the oven. Place six 8-ounce ramekins on a sheet pan. Roll out chilled pastry thinly, cut circles to fit ramekin tops.
- Step 9: Divide filling evenly among ramekins. Cover with pastry circles, brush with egg wash, and cut a slit in each crust to vent steam.
- Step 10: Bake on lowest rack until crust is golden brown, about 30-35 minutes. Let cool on wire rack 5-10 minutes before serving.
Tips & Variations
- Use boneless chuck roast if brisket isn’t available for a tender, flavorful result.
- For a vegetarian version, substitute beef with hearty mushrooms and use vegetable broth instead of beef broth.
- Adding a splash of Worcestershire sauce to the filling can deepen the savory flavor.
- If you don’t have a rolling pin, use a clean bottle to roll out the dough.
Storage
Store leftover pot pies covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes until warmed through to keep the crust crisp. You can also freeze unbaked pies; thaw overnight in the refrigerator and bake as directed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought pie crust instead of making my own?
Yes, a good-quality store-bought pie crust can save time and still yield delicious results. Just be sure to cut the crust to fit your ramekins well and brush with egg wash for a golden finish.
What can I substitute for Guinness or stout beer?
If you don’t have stout beer, use a dark beer or an equal amount of beef broth with a tablespoon of balsamic vinegar or molasses to mimic the deep, rich flavor.
PrintGuinness Braised Beef Pot Pie Recipe
This Guinness Braised Beef Pot Pie features tender chunks of beef brisket braised in a rich stout beer and beef broth sauce with vegetables, all encased in a flaky sour cream pie crust. Perfect for a comforting and hearty meal, the beef is slowly cooked until meltingly tender, then topped with a golden crust and baked to perfection.
- Prep Time: 30 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours 15 minutes
- Yield: 6 individual pot pies 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Irish
Ingredients
Scale
For the Sour Cream Pie Crust:
- 1–¼ cups (150 grams) all-purpose flour
- ½ cup (113 grams) cold salted butter, diced
- ⅓ cup (80 grams) sour cream
For 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 (beaten egg for brushing)
Instructions
- Make the Pie Crust: In a large bowl, combine the flour and diced cold butter. Toss to coat the butter with flour. Using a pastry blender or your fingers, work the butter into the flour until the mixture looks shaggy with some butter pieces about the size of a marble remaining. Make a well in the center and add sour cream, mixing it into the flour with a spatula. Knead lightly until the dough forms one large ball. Shape into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or preferably overnight to chill and firm up.
- Braise the Beef: Preheat oven to 350°F and place a rack in the middle. Heat oil in a Dutch oven over medium-high heat and brown the beef pieces in batches until all sides have a deep brown crust. Remove browned beef and set aside. Lower heat to medium and add mushrooms; cook until softened and their moisture evaporates, about 8 minutes. Add carrots and onions; cook for 8 minutes until beginning to soften. Stir in flour, tomato paste, thyme, garlic, salt, and pepper; cook for 30 seconds until tomato paste darkens slightly. Deglaze pot with beef broth, stout beer and brown sugar, scraping up browned bits. Return beef to pot, bring to a boil, cover with lid, and transfer to oven. Braise until meat is tender and sauce thickens, about 1½ to 2 hours. Adjust seasoning if needed. Cool the filling to room temperature, then refrigerate for at least 2 hours or overnight.
- Assemble and Bake: Preheat oven to 400°F and place a rack in the lowest position. Place six 8-ounce ramekins on a baking sheet. Roll out chilled pie dough thinly and cut circles to fit ramekin tops. Divide beef filling evenly among ramekins, cover each with a dough circle, brush with egg wash, and cut a slit to vent steam. Bake on lowest oven rack until crust is golden brown, about 30-35 minutes. Let pies cool on a wire rack for 5-10 minutes before serving.
Notes
- Use cold butter for the pie crust to create a flaky texture.
- Letting the filling chill overnight helps it to thicken and makes assembling easier.
- If the sauce reduces too much and becomes salty, add a little water to balance the flavors before chilling.
- You can use either beef brisket or boneless chuck roast depending on availability and preference.
- Ensure to cut a slit in the pie crust to allow steam to escape during baking to prevent sogginess.
Keywords: Guinness Beef Pot Pie, Braised Beef, Irish Beef Stew, Sour Cream Pie Crust, Comfort Food, Stout Beer Braised Beef
