Print

Guinness Braised Beef Pot Pie

Guinness Braised Beef Pot Pie
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Guinness Braised Beef Pot Pie is the ultimate comfort dish for chilly evenings, combining tender beef with a medley of fresh vegetables, all enveloped in a flaky, golden crust. This delightful recipe brings a gourmet twist to your dinner table, making it perfect for family gatherings or cozy nights in. The rich flavors of the beef filling are beautifully complemented by the buttery pie crust, creating an unforgettable meal that warms both the heart and soul. Serve it with a crisp salad or some crusty bread to soak up every last bit of deliciousness.

Ingredients

Scale
  • 1–1/4 cups all-purpose flour
  • 1/2 cup cold salted butter, diced
  • 1/3 cup sour cream
  • 2 pounds beef brisket or boneless chuck roast, cut into 1-inch pieces
  • 8 ounces mushrooms, quartered
  • 4 medium carrots, sliced
  • 1 large onion, diced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • Fresh thyme leaves
  • Egg wash

Instructions

  1. Prepare the dough: In a mixing bowl, combine flour and diced butter until crumbly. Add sour cream and mix to form dough. Wrap in plastic wrap and chill for at least 30 minutes.
  2. Cook the beef: Heat oil in a skillet over medium-high heat. Sear beef until browned on all sides. Remove and set aside.
  3. Sauté vegetables: In the same skillet, add onion, carrots, and mushrooms; sauté until soft. Stir in garlic.
  4. Combine ingredients: Add flour, thyme leaves, salt, pepper, and broth to vegetables; mix well.
  5. Simmer: Bring to a simmer and cook for about an hour until thickened. Let cool completely.
  6. Assemble & bake: Preheat oven to 400°F (200°C). Roll out chilled dough; line your pie dish with half. Fill with cooled beef mixture; cover with remaining dough and seal edges. Brush with egg wash and cut slits on top. Bake for about 45 minutes or until golden brown.

Nutrition

Find it online: https://recipesbyphoenix.com/guinness-braised-beef-pot-pie/