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Cozy Guinness Beef Stew Pot Pie

Guinness beef stew pot pie - featured image
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A hearty and comforting pot pie featuring tender beef stew simmered in Guinness stout, topped with flaky puff pastry. Perfect for cozy nights and special dinners.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil or vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 8 oz mushrooms, sliced (cremini recommended)
  • 1 cup Guinness stout
  • 2 cups beef broth (low sodium preferred)
  • 2 tbsp tomato paste
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • 1 tsp fresh rosemary, chopped (optional)
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp all-purpose flour
  • 1 sheet store-bought puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • Flour, for dusting

Instructions

  1. Pat the beef cubes dry with paper towels. Chop onions, carrots, celery, mushrooms, and mince garlic. Set aside.
  2. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. In batches, sear the beef cubes until browned on all sides (about 4-5 minutes per batch). Transfer browned beef to a plate.
  3. In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes, stirring occasionally. Add mushrooms and garlic, cooking another 2 minutes until fragrant.
  4. Stir in tomato paste and sprinkle flour over veggies. Mix well and cook for 2 minutes to cook out the raw flour taste.
  5. Slowly pour in the Guinness stout, scraping the bottom of the pot with a wooden spoon. Let it simmer and reduce slightly for about 2 minutes.
  6. Add the browned beef back into the pot along with beef broth, thyme, rosemary, and bay leaf. Stir to combine.
  7. Bring the stew to a gentle boil, then reduce heat to low. Cover and simmer for 60 to 75 minutes or until the beef is fork-tender. Stir occasionally and add broth if it thickens too much.
  8. Preheat oven to 400°F (200°C).
  9. Lightly dust your workspace with flour. Roll out the thawed puff pastry slightly to fit your pie dish if necessary. Trim edges for a neat fit.
  10. Remove the bay leaf from the stew. Pour the stew into your pie dish, then gently place the puff pastry over the top, pressing edges to seal. Cut a few small slits in the pastry to allow steam to escape.
  11. Brush the puff pastry with beaten egg. Bake in the preheated oven for 25-30 minutes until pastry is puffed and golden brown.
  12. Let the pot pie rest for 5 minutes before serving.

Notes

If edges of puff pastry brown too quickly, tent with foil during baking. If stew is too thin before assembling, simmer uncovered to thicken. For gluten-free, use gluten-free flour and crust. For dairy-free, use vegan puff pastry. Adding Worcestershire sauce or mustard before baking adds flavor. Leftovers keep well refrigerated for 3 days; reheat in oven to preserve crust crispness. Can freeze before baking for up to 2 months.

Nutrition

Keywords: Guinness beef stew, pot pie, puff pastry, comfort food, beef stew, Irish recipe, easy dinner, hearty meal

Find it online: https://chrisfeasts.com/cozy-guinness-beef-stew-pot-pie-recipe-easy-homemade-puff-pastry-dinner/