Description
This Easy Guinness Braised Beef Pot Pie combines tender, slow-braised beef in a rich stout-infused gravy with a flaky homemade sour cream pie crust. Featuring hearty vegetables like carrots and mushrooms, this comforting dish elevates the classic pot pie with the deep flavors of Guinness beer and fresh thyme, perfect for a satisfying family meal or special occasion.
Ingredients
Pie Crust
- 1-1/4 cups (150 grams) all-purpose flour
- 1/2 cup (113 grams) cold salted butter, diced
- 1/3 cup (80 grams) sour cream
Braising and Filling
- 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 tops of pies)
Instructions
- Make the Pie Crust: In a large bowl, combine the flour and diced butter. Toss to coat the butter with the flour. Work the butter into the flour using a pastry blender or fingers, flattening chunks until the mixture looks shaggy with some pea-sized pieces of butter remaining.
- Add Sour Cream: Make a well in the center of the flour mixture and add the sour cream. Mix it into the flour with a spatula, then knead gently with your hands until the dough comes together into one large ball.
- Chill the Dough: Transfer the dough to a work surface, shape into a rough disk, and tightly wrap in plastic wrap. Roll the dough out slightly while wrapped to seal air out. Refrigerate for at least 2 hours or preferably overnight.
- Preheat Oven and Brown Beef: Preheat oven to 350°F with rack in the middle. Heat oil in a Dutch oven over medium-high heat. In batches, brown the beef pieces on all sides until nicely seared. Remove and set aside.
- Sauté Vegetables: Reduce heat to medium, add mushrooms and cook until softened and liquid evaporates, about 8 minutes. Add carrots and onions and cook until they start to soften, about 8 minutes.
- Add Seasonings and Thicken: Stir in flour, tomato paste, thyme, garlic, salt, and pepper. Cook for 30 seconds, stirring until tomato paste changes to a rusty color.
- Deglaze and Braise: Pour in beef broth, stout beer, and brown sugar, scraping browned bits from the pot. Nestle the browned beef back into the liquid, bring to a boil, cover with lid, and transfer to oven. Braise until beef is tender and sauce thickens, about 1 ½ to 2 hours.
- Adjust Seasoning and Cool Filling: Once tender, check seasoning, adding water if sauce is too salty or thick. Transfer filling to a shallow container and cool to room temperature for 1 hour, then chill in refrigerator for at least 2 hours or overnight.
- Prepare for Baking: Preheat oven to 400°F with rack on the lowest level. Place six 8-ounce ramekins on a sheet pan. Roll out chilled pastry thin and cut circles to fit atop ramekins.
- Assemble Pot Pies: Divide the chilled beef filling evenly among ramekins. Cover each with a pastry circle, brush with egg wash, and cut a slit in each crust to vent steam.
- Bake Pot Pies: Bake on the lowest rack until crust is golden brown, about 30–35 minutes. Let cool on a wire rack for 5–10 minutes before serving.
Notes
- Use coarse kosher salt for better texture and flavor control in braising.
- Chilling the pie dough overnight improves texture and makes it easier to handle.
- Braising the beef fully tenderizes it and develops deep, rich flavors before assembly.
- Egg wash helps create a golden and glossy crust.
- Allowing steam vents in the crust prevents soggy tops and uneven baking.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Pot Pie
- Method: Baking
- Cuisine: Irish-American
