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Guinness Braised Beef Pot Pie

Guinness Braised Beef Pot Pie

Discover the rich, tender flavors of Guinness Braised Beef Pot Pie, a comforting and hearty dish featuring slow-braised beef in a deep malty Guinness beer sauce with vegetables, all encased in a flaky, buttery crust. Perfect for cozy dinners and special occasions, this recipe is simple to prepare, adaptable, and delivers soulful warmth in every bite.

  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

For the Beef Filling

  • 2 lbs beef chuck, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil or olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 cup Guinness beer
  • 2 cups beef broth
  • 2 tablespoons all-purpose flour (or gluten-free flour blend for GF)
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf

For the Crust

  • 1 sheet puff pastry or pie crust (can substitute whole wheat, biscuit topping, mashed potato topping, or gluten-free crust)
  • 1 egg, beaten (optional, for egg wash)
  • Salt and pepper, to taste

Optional Additions and Variations

  • Smoked paprika or chili flakes, to taste
  • Extra vegetables such as peas, parsnips, or pearl onions
  • Fresh parsley or thyme for garnish

Instructions

  1. Prepare the Beef: Cut the beef chuck into bite-sized pieces and season generously with salt and pepper. Heat oil in a hot skillet and sear the beef on all sides until browned to lock in the juices and build flavor.
  2. Sauté the Vegetables: In the same pan, add chopped onions, carrots, celery, and garlic. Cook until fragrant and tender, creating a savory base for the filling.
  3. Deglaze and Add Guinness: Pour in the Guinness beer to deglaze the pan, scraping up browned bits from the bottom. This adds maltiness and a slight sweetness to the filling.
  4. Braise the Beef: Return the browned beef to the pot, add beef broth, fresh thyme, and bay leaf. Cover and simmer on low heat for 2.5 to 3 hours until the beef is tender and the sauce has thickened naturally.
  5. Thicken the Filling: Mix flour with a little water to make a slurry, then stir it into the filling to create a glossy, thick gravy that coats the beef and vegetables well.
  6. Assemble and Bake: Transfer the prepared filling to a pie dish and cover with your choice of pastry. Optionally, brush with beaten egg and sprinkle sesame seeds for a golden finish. Bake in a preheated oven at 375°F (190°C) for 30-40 minutes or until the crust is golden brown, flaky, and the filling is bubbling beneath.

Notes

  • Brown the beef thoroughly to develop deep caramelized flavors essential to the dish.
  • Braise the beef low and slow to achieve maximum tenderness and rich taste.
  • Use quality Guinness beer or similar stout for authentic malt flavor.
  • Chill the pastry before baking to keep the crust flaky and avoid sogginess.
  • Allow the pie to rest for a few minutes after baking to let the filling set for cleaner slices.
  • Prepare the filling a day ahead and refrigerate to save time on busy days.
  • For gluten-free version, use gluten-free flour for thickening and a gluten-free pie crust.
  • This pot pie freezes well, either pre-baked or assembled raw; thaw overnight before reheating.
  • Reheat leftovers in a 350°F oven for 20-30 minutes to keep the crust crisp.
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Baking, Braising
  • Cuisine: Irish-inspired
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 550 kcal
  • Sugar: 5 g
  • Sodium: 700 mg
  • Fat: 28 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 90 mg

Keywords: Guinness beef pot pie, braised beef, comfort food, Irish stew pie, hearty pot pie, slow cooked beef, malty stout recipe