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