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Beef Pot Pie

Guinness Braised Beef Pot Pie
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Indulge in the heartwarming flavors of this Beef Pot Pie, a comforting dish that transforms any cold evening into a cozy gathering. With tender pieces of beef slowly braised to perfection, complemented by an array of aromatic vegetables and herbs, this pot pie promises to be the highlight of your dinner table. Topped with a flaky crust that envelops the rich filling, each bite offers a delightful blend of textures and tastes. Perfect for family dinners or casual gatherings, this recipe is not only delicious but also straightforward to prepare. Plus, it’s adaptable – swap in your favorite vegetables or proteins for a personalized touch.

Ingredients

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  • 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
  • 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
  • 1 tablespoon turbinado or brown sugar

Instructions

  1. Prepare the pie crust by mixing all-purpose flour and diced cold butter until crumbly. Stir in sour cream until just combined. Form into a ball, wrap in plastic wrap, and chill for about an hour.
  2. Heat oil in a large pot over medium-high heat and brown beef pieces on all sides. Remove beef and sauté onions until translucent. Add carrots and mushrooms; cook until softened.
  3. Sprinkle flour over vegetables; stir to combine. Add tomato paste, thyme, garlic, salt, pepper, and beef broth; bring to a simmer.
  4. Allow the filling to cool slightly before assembling the pie with rolled-out dough, placing half under the dish and covering with another layer after adding the filling.
  5. Brush with egg wash and bake at 375°F (190°C) for about 45 minutes until golden brown.

Nutrition

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