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Guinness Braised Beef Pot Pie

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Rich Guinness-braised beef is baked under a flaky pie crust, making this Beef Pot Pie the ultimate cold-weather comfort meal. Tender beef brisket is slow-cooked with mushrooms, carrots, onions, and herbs in a savory stout gravy, then topped with a buttery sour cream pie crust.

Ingredients

Scale
  • 1–¼ cups (150 grams) all-purpose flour
  • ½ cup (113 grams) cold salted butter, diced
  • ⅓ cup (80 grams) sour cream
  • 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 pie crust)

Instructions

  1. Make the sour cream pie crust by combining flour and cold butter until crumbly, then mix in sour cream. Chill dough for at least 2 hours.
  2. Heat oil in a large pot over medium-high heat. Brown beef pieces on all sides, then remove and set aside.
  3. Add mushrooms, carrots, and onion to the pot and cook until softened.
  4. Stir in flour, tomato paste, thyme, and garlic; cook for 1-2 minutes.
  5. Return beef to pot; season with salt and pepper.
  6. Pour in beef broth and stout beer, add brown sugar, and bring to a simmer.
  7. Cover and braise on low heat for about 2.5 hours until beef is tender.
  8. Preheat oven to 375°F (190°C).
  9. Transfer beef mixture to a pie dish and cover with rolled-out sour cream crust, trimming edges and sealing.
  10. Brush crust with egg wash.
  11. Bake for 35-40 minutes or until crust is golden and filling is bubbly.
  12. Let rest for 10 minutes before serving.

Notes

For best results, allow the pie crust dough to chill thoroughly before rolling out to ensure flakiness. The stew can be made a day ahead to deepen flavors. Use a good quality stout like Guinness for authentic taste.

Nutrition

Find it online: https://www.rapidrecipes.blog/stout-braised-beef-pot-pie/