Description
This Guinness Braised Beef Pot Pie features tender beef brisket slowly braised in a rich stout beer sauce with mushrooms, carrots, and aromatic herbs, all baked beneath a flaky homemade sour cream crust. Perfect for cold weather, this comforting dish combines deep, savory flavors with a satisfying crispy top, great for family dinners or special occasions.
Ingredients
Scale
For the 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
For the 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 (1 egg beaten with 1 tablespoon water)
Instructions
- Make the Dough: In a large bowl, combine 1-1/4 cups flour with the cold diced butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the sour cream until a dough forms. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to chill.
- Prepare the Beef: Heat 1 tablespoon of high-heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef pieces in batches, browning them on all sides. Remove and set aside.
- Sauté Vegetables: Using the same pot, add the diced onion and sliced carrots; cook until softened, about 5-7 minutes. Add the quartered mushrooms and cook for another 5 minutes until browned.
- Add Flavorings: Stir in the minced garlic, fresh thyme leaves, 2 tablespoons flour, tomato paste, kosher salt, and black pepper. Cook for 2 minutes, stirring frequently, to develop the flavors and remove raw flour taste.
- Deglaze and Braise: Pour in the stout beer and beef broth, scraping up browned bits from the bottom. Stir in the turbinado sugar. Return the browned beef to the pot. Bring to a simmer, then cover and cook on low heat for 2 hours 30 minutes or until the beef is tender and the sauce has thickened.
- Preheat Oven and Prepare Filling: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Remove the braised beef mixture from heat and allow it to cool slightly.
- Roll Out Dough and Assemble Pie: On a floured surface, roll out the chilled dough into a circle large enough to cover your baking dish or individual ramekins. Transfer the beef filling to the dish(es), then cover with the dough, trimming any excess. Seal the edges and cut a few slits on top to vent steam.
- Apply Egg Wash and Bake: Brush the top of the dough with egg wash for a golden finish. Bake in the preheated oven for 35-40 minutes or until the crust is golden brown and crisp.
- Rest and Serve: Let the pot pie rest for 10-15 minutes after baking to allow filling to set. Serve warm and enjoy your comforting Guinness Braised Beef Pot Pie.
Notes
- Use a heavy-bottomed pot or Dutch oven to prevent scorching during long braising.
- Chilling the dough is essential to achieve a flaky crust; do not skip this step.
- Stout beer adds a rich, slightly bitter depth - Guinness is ideal but any stout works.
- If short on time, the pie can be assembled the day before and refrigerated before baking.
- For individual servings, use small ramekins instead of one large pie dish.
- Leftover pie is great reheated and can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 90 mg
