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Guinness Braised Beef Pot Pie Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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

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