Description
A rich and hearty pot pie featuring tender stout-braised beef and vegetables in a savory gravy, topped with a flaky pastry crust.
Ingredients
Scale
For the Crust:
- 2 lbs beef chuck, cubed
- 1 bottle stout beer
- 2 cups beef broth
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tsp thyme
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F. Heat olive oil in a Dutch oven and brown beef cubes on all sides. Remove and set aside.
- Sauté onion, carrots, and celery until softened. Add garlic and tomato paste; cook for 1 minute. Stir in flour and cook another minute.
- Return beef to pot. Pour in stout and beef broth. Add thyme, salt, and pepper. Bring to a simmer, cover, and braise in oven for 2 hours until beef is tender.
- Increase oven to 400°F. Transfer beef and vegetables to a pie dish. Roll out puff pastry to cover dish, crimp edges, and brush with egg wash. Cut slits in top for steam.
- Bake for 25-30 minutes until pastry is golden and filling is bubbly. Let rest 10 minutes before serving.
Notes
You can customize the seasonings to taste.