Description
This Guinness Braised Beef Pot Pie features tender chunks of beef brisket slow-cooked in a rich, flavorful stout and beef broth mixture, complemented by mushrooms, carrots, and thyme. Encased in a flaky sour cream pie crust, this hearty dish combines robust Irish-inspired flavors with comforting homemade pastry for a perfect meal any time of year.
Ingredients
Scale
Sour Cream Pie Crust
- 1–¼ cups (150 grams) all-purpose flour
- ½ cup (113 grams) cold salted butter, diced
- ⅓ cup (80 grams) sour cream
Guinness and Beef Filling
- 1 tablespoon high-heat oil (such as vegetable or canola)
- 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 crust)
Instructions
- Prepare the Pie Crust: In a large bowl, combine the all-purpose flour and cold diced butter. Using your fingers or a pastry cutter, work the butter into the flour until it resembles coarse crumbs. Stir in the sour cream until the dough comes together. Shape the dough into a disk, wrap it in plastic, and chill in the refrigerator for at least 30 minutes.
- Sear the Beef: Heat the high-heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef pieces in batches to avoid crowding, and brown them on all sides, about 5-7 minutes per batch. Remove the browned beef and set aside.
- Sauté Vegetables: In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Add the mushrooms and cook until they start to release their juices, about 4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Develop the Filling Base: Sprinkle the flour over the vegetables and stir to coat evenly. Add the tomato paste and fresh thyme leaves, stirring well to incorporate and cook for 2 minutes to reduce raw flavors.
- Deglaze and Simmer: Gradually pour in the beef broth and stout beer while scraping up any browned bits from the bottom of the pot. Add the browned beef back into the pot with the sliced carrots, kosher salt, black pepper, and turbinado sugar. Bring the mixture to a simmer.
- Braise the Beef: Reduce the heat to low, cover the pot, and let it simmer gently for about 2 to 2½ hours, or until the beef is fork-tender and the sauce has thickened. Stir occasionally to prevent sticking.
- Preheat Oven and Roll Dough: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled pie crust dough to fit your baking dish or individual ramekins.
- Assemble the Pot Pie: Transfer the braised beef filling into a pie dish. Cover with the rolled-out sour cream crust, trimming excess dough. Crimp the edges to seal and cut small slits on top for steam to escape. Brush the crust with egg wash to achieve a golden finish.
- Bake: Place the pot pie on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the crust is puffed up and golden brown.
- Rest and Serve: Let the pot pie rest for 10 minutes before serving to allow the filling to set and the flavors to meld for the best eating experience.
Notes
- Coarse kosher salt is preferred for seasoning as it adds texture and balances flavors nicely in the braise.
- For a richer crust, ensure the butter remains cold and do not overwork the dough when mixing.
- If you can’t find stout beer, a dark ale can be used as a substitute but will slightly alter the flavor profile.
- This recipe can be made a day ahead; reheat covered in the oven at 350°F (175°C) until warmed through.
Keywords: beef pot pie, Guinness braised beef, Irish stew, savory pie, sour cream crust, comforting dinner