Indulge in the rich and hearty flavors of our Guinness Braised Beef Pot Pie. This delicious dish is not only easy to make but also perfect for cozy family dinners or special occasions.
Why You’ll Love This Recipe?
- The combination of tender beef and savory Guinness creates a depth of flavor that will leave you craving more.
- With simple ingredients and straightforward instructions, this pot pie is a breeze to whip up.
- This dish is ideal for meal prep, as it can be made ahead of time and reheated for a quick and satisfying meal.
Ingredient Notes:
For the Sour Cream Pie Crust:
- All-purpose flour
- Cold salted butter
- Sour cream
For Guinness and Beef Filling:
- High-heat oil
- Beef brisket or boneless chuck roast
- Mushrooms
- Carrots
- Onion
- All-purpose flour
- Tomato paste
- Fresh thyme
- Garlic
- Coarse kosher salt
- Black pepper
- Beef broth
- Stout beer (such as Guinness)
- Turbinado or brown sugar
- Egg wash
Step-by-Step Instructions:
- Prepare the Sour Cream Pie Crust by combining flour and butter until crumbly, then adding sour cream to form a dough.
- For the Guinness and Beef Filling, sear the beef, then sauté mushrooms, carrots, and onions. Add in flour, tomato paste, thyme, garlic, salt, and pepper. Pour in broth, beer, and sugar, then simmer until thickened.
- Assemble the pot pie by placing the filling in a dish, topping with the crust, and brushing with egg wash. Bake until golden brown.
Helpful Tips:
- For a flakier crust, keep the ingredients cold and handle the dough gently.
- Feel free to swap the beef for chicken or mushrooms for a vegetarian version.
- Store any leftover pot pie in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Allow the filling to cool slightly before topping with the crust to prevent sogginess.
- Use a pie bird or vent holes to release steam and prevent the crust from becoming soggy.
Serving Suggestions:
Pair this hearty pot pie with a side salad or roasted vegetables for a complete meal. Serve with a pint of Guinness or a glass of red wine for a comforting dining experience.
Storage and Reheating Tips:
To store leftovers, cover the pot pie and refrigerate. Reheat in the oven at 350°F until heated through to maintain the crispy crust.
Frequently Asked Questions:
- Can I make this pot pie ahead of time? Yes, assemble the pie and refrigerate until ready to bake.
- Can I freeze this pot pie? Yes, freeze before baking for up to 3 months.
- Can I use a store-bought crust? Yes, but the homemade sour cream crust adds a unique flavor.
- Can I make this dish without alcohol? Yes, substitute the beer with beef broth for a non-alcoholic version.
Conclusion:
Don’t miss out on the savory and comforting flavors of our Guinness Braised Beef Pot Pie. Give this recipe a try and let us know how it turns out in the comments below!
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Guinness Braised Beef Pot Pie
- Prep Time: 30 mins
- Cook Time: 2 hours
- Total Time: 2 hours 30 mins
- Yield: 6 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: Irish
Description
This hearty Guinness Braised Beef Pot Pie features tender beef brisket or chuck roast braised in stout beer and beef broth, combined with savory vegetables, all encased in a flaky sour cream pie crust.
Ingredients
Scale
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
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, quartered
- 4 medium to large carrots, sliced
- 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
Instructions
- Prepare the Sour Cream Pie Crust: Mix flour and butter until crumbly, then stir in sour cream and form a dough. Chill.
- Prepare the Guinness and Beef Filling: Brown beef, then sauté mushrooms, carrots, and onions. Add flour, tomato paste, thyme, garlic, salt, and pepper. Pour in broth, beer, and sugar. Simmer.
- Assemble the Pot Pie: Roll out crust, place in dish, fill with beef mixture, cover with crust, seal, and brush with egg wash.
- Bake: Bake until golden brown and bubbly.
Notes
- You can use store-bought pie crust if preferred.
- Adjust salt and pepper to taste.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg