Print

Hearty Irish Beef and Guinness Pot Pie

Irish beef and Guinness pot pie - featured image
Print Recipe

A rich and comforting pot pie featuring tender beef braised in Guinness stout, topped with flaky puff pastry for a perfect cozy meal.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp vegetable oil or beef drippings
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 8 oz mushrooms, sliced
  • 1 tbsp tomato paste
  • 1 bottle (11.2 oz / 330 ml) Guinness stout
  • 1 cup (240 ml) beef broth
  • 2 tsp fresh thyme, chopped (or 1 tsp dried thyme)
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp all-purpose flour
  • 1 sheet (about 8 oz / 225 g) frozen puff pastry, thawed
  • 1 egg, beaten

Instructions

  1. Pat the beef cubes dry with paper towels and season with salt and pepper.
  2. Heat 2 tbsp vegetable oil in a Dutch oven over medium-high heat. Brown the beef in batches for 3-4 minutes per batch without crowding the pan. Transfer browned beef to a plate and set aside.
  3. In the same pot, add chopped onion, carrots, celery, and mushrooms. Cook over medium heat until softened and slightly caramelized, about 8-10 minutes. Stir in minced garlic and cook for another minute.
  4. Stir in 1 tbsp tomato paste and sprinkle the flour over the vegetables. Cook, stirring constantly, for 2 minutes to remove the raw flour taste.
  5. Slowly pour in the Guinness stout, scraping up any browned bits from the bottom of the pot.
  6. Add 1 cup beef broth and return the browned beef cubes to the pot. Toss in fresh thyme and bay leaves. Stir to combine.
  7. Bring the stew to a gentle simmer. Cover with a lid, reduce heat to low, and cook for 1.5 to 2 hours, or until beef is fork-tender. Stir occasionally.
  8. About 15 minutes before the stew finishes cooking, preheat oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface to fit your baking dish or pot. Set aside.
  9. Remove bay leaves from the stew. Transfer the stew filling to your baking dish if needed.
  10. Cover the stew with the puff pastry, trimming any excess. Press edges to seal and cut a few small slits on top for steam to escape.
  11. Brush the puff pastry surface with beaten egg for a golden, shiny finish.
  12. Bake the pot pie in the preheated oven for 25-30 minutes, or until the puff pastry is puffed and golden brown.
  13. Let the pot pie cool for 10 minutes before serving.

Notes

Pat beef dry before browning to get a good crust. Stir flour constantly to avoid clumps. Simmer low and slow for tender beef. Brush puff pastry with egg wash for golden finish. Cut steam vents in pastry to prevent sogginess. Oven reheat leftovers to keep pastry flaky. Store filling separately if freezing.

Nutrition

Keywords: Irish beef pot pie, Guinness pot pie, beef stew, puff pastry, comfort food, hearty dinner, slow cooked beef

Find it online: https://magnetmeal.com/hearty-irish-beef-and-guinness-pot-pie-recipe-easy-homemade-puff-pastry/