Description
Rich, hearty beef and guinness pot pies deliver Irish comfort in a golden, flaky pastry shell. Savory beef braised in dark stout creates a luxurious filling that pulls you into a warm culinary embrace.
Ingredients
Scale
Protein:
- 1 pound beef chuck, cut into 1-inch cubes
Vegetables:
- 1 large onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 cups frozen peas
Liquid and Seasoning Ingredients:
- 1 tablespoon (15 milliliters) olive oil
- 2 tablespoons (30 milliliters) tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup (240 milliliters) beef broth
- 1 cup (240 milliliters) Guinness stout
- 2 tablespoons (30 milliliters) Worcestershire sauce
- Salt to taste
- Black pepper to taste
Pie Crust:
- 1 package (14 ounces / 397 grams) refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) to ensure it’s ready for the pot pies.
- Heat olive oil in a large Dutch oven over medium-high heat. Season beef cubes with salt and pepper, then brown them for 5-7 minutes. Transfer browned beef to a separate plate.
- In the same pot, sauté diced onions and carrots until onions become translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
- Incorporate tomato paste, dried thyme, and rosemary. Stir and cook for 1-2 minutes to blend flavors thoroughly.
- Return beef to the pot. Pour in beef broth, Guinness stout, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 1 hour until beef becomes tender.
- Mix in frozen peas and cook for 5 more minutes. Adjust seasoning with salt and pepper. Remove from heat and allow filling to cool slightly.
- Roll out refrigerated pie crusts on a clean surface, preparing one for the bottom and one for the top of the pie.
- Distribute beef filling among individual pie dishes or a large pie dish. Cover with top crust, seal edges, and create steam vents by cutting small slits.
- Brush the top crust with beaten egg to achieve a golden-brown finish.
- Bake in the preheated oven for 30-35 minutes, or until the crust turns golden and filling bubbles.
- Allow pies to cool briefly, then serve warm and savor this comforting meal.
Notes
- Beef selection matters most for tender, melt-in-your-mouth filling. Choose chuck or stewing beef with good marbling for maximum flavor and softness.
- Slow cooking transforms tough meat into succulent, rich bites. Low and slow simmering breaks down connective tissues, creating incredibly tender beef.
- Dark beer like Guinness adds deep, complex flavor profile. Non-alcoholic beef broth can replace stout for family-friendly version without losing depth.
- Pastry pro tip: Keep pie crust ingredients extremely cold to achieve flakiest, most delicate texture. Chilled butter and minimal handling guarantee perfect golden-brown crust.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 6
- Calories: 550
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg