about contact

Guinness Braised Beef Pot Pie

by
Jump to Recipe·Print Recipe

This Guinness Braised Beef Pot Pie is a rich and hearty dish featuring tender beef slow-cooked in a flavorful Guinness stout gravy, topped with a flaky, golden crust. Perfect for cold nights, St. Patrick’s Day, or any time you crave a comforting homemade meal!

Why You’ll Love This Recipe

  • Rich & Flavorful – The deep, malty flavor of Guinness enhances the beef and gravy.
  • Tender, Slow-Cooked Beef – Braised until melt-in-your-mouth delicious.
  • Golden, Flaky Crust – Buttery and crisp, the perfect contrast to the filling.
  • Perfect for Special Occasions – Ideal for St. Patrick’s Day or cozy family dinners.
  • Make-Ahead Friendly – Prepare the filling in advance for easy assembly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Guinness Braised Beef Filling:

  • Beef chuck or stew meat (cubed)
  • Salt & black pepper
  • Flour (for coating)
  • Olive oil
  • Onion (chopped)
  • Carrots (diced)
  • Celery (diced)
  • Garlic (minced)
  • Tomato paste
  • Guinness stout
  • Beef broth
  • Worcestershire sauce
  • Fresh thyme (or dried)
  • Bay leaf
  • Frozen peas (optional, for added texture)

For the Pie Crust:

  • Puff pastry (store-bought or homemade)
  • Egg (for egg wash)

Directions

Step 1: Brown the Beef

  1. Season & Coat – Season beef with salt and pepper, then toss with flour.
  2. Sear the Meat – Heat olive oil in a Dutch oven over medium-high heat. Brown the beef on all sides, then set aside.

Step 2: Build the Flavor

  1. Sauté the Veggies – In the same pot, cook onions, carrots, and celery for 5 minutes until softened.
  2. Add Garlic & Tomato Paste – Stir in garlic and tomato paste, cooking for 1 minute.

Step 3: Braise the Beef

  1. Deglaze with Guinness – Pour in Guinness stout, scraping up browned bits.
  2. Add Broth & Seasonings – Stir in beef broth, Worcestershire sauce, thyme, and bay leaf.
  3. Simmer Until Tender – Return beef to the pot, cover, and simmer on low for 2-3 hours until fork-tender.
  4. Final Touches – Stir in frozen peas and discard the bay leaf.

Step 4: Assemble the Pot Pie

  1. Preheat Oven – Set to 400°F (200°C).
  2. Fill the Dish – Pour the beef filling into a pie dish or individual ramekins.
  3. Top with Puff Pastry – Roll out puff pastry and place over the filling, sealing the edges.
  4. Egg Wash – Brush with beaten egg for a golden finish.
  5. Bake – Bake for 20-25 minutes, until golden brown.

Step 5: Serve & Enjoy

  • Let cool slightly before serving for the best texture.

Servings and Timing

  • Servings: 4-6
  • Prep Time: 20 minutes
  • Cook Time: 2.5 hours
  • Bake Time: 25 minutes

Variations

  • Cheesy Topping – Add shredded cheddar under the crust for extra richness.
  • Vegetable Add-Ins – Mushrooms or potatoes make great additions.
  • Gluten-Free Version – Use cornstarch instead of flour and a gluten-free crust.
  • Spicy Twist – Add red pepper flakes for a slight heat.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 3 days.
  • Freezing: Freeze unbaked pot pies for up to 3 months; bake from frozen.
  • Reheating: Warm in a 350°F oven for 15 minutes or microwave in short intervals.

FAQs

Can I make this ahead of time?

Yes! Prepare the filling a day in advance and refrigerate. Assemble and bake when ready.

What’s the best cut of beef for braising?

Chuck roast or brisket works best for tender, flavorful meat.

Can I use a different beer?

Yes! Try a dark ale or another stout for a similar rich flavor.

Do I have to use puff pastry?

No! A traditional pie crust or biscuit topping also works well.

Can I make this in individual ramekins?

Yes! Divide the filling into ramekins and top each with pastry.

How do I thicken the filling?

If too thin, simmer uncovered for a few minutes or stir in a cornstarch slurry.

What’s the best way to get a crispy crust?

Brush with egg wash and bake on the top rack for even browning.

Can I make this dairy-free?

Yes! Use dairy-free pastry and skip the egg wash or use a non-dairy alternative.

What can I serve with this dish?

A green salad, roasted Brussels sprouts, or mashed potatoes pair beautifully.

How do I make the filling extra rich?

A splash of heavy cream or a knob of butter at the end enhances the flavor.

Conclusion

This Guinness Braised Beef Pot Pie is the ultimate comfort food, combining rich, slow-braised beef with a flaky, buttery crust. Whether you’re making it for St. Patrick’s Day or a cozy winter meal, this dish is guaranteed to impress. Try it today and enjoy a warm, hearty, and flavorful homemade pie!

Print

Guinness Braised Beef Pot Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Guinness Braised Beef Pot Pie is rich, hearty, and packed with tender beef, slow-cooked in a deep, flavorful Guinness stout gravy, then topped with golden, flaky puff pastry. It’s the perfect comfort food for cold nights, St. Patrick’s Day, or any time you’re craving a savory, pub-style meal!

  • Author: Beth
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 4–6 servings 1x
  • Category: Main Course
  • Method: Braising & Baking
  • Cuisine: Irish-Inspired, Comfort Food

Ingredients

Scale

For the Guinness Braised Beef Filling:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons flour (for coating beef)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, peeled & chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 ½ cups Guinness stout beer
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh thyme (or ½ teaspoon dried)
  • 1 teaspoon fresh rosemary, chopped
  • 1 bay leaf
  • ½ cup frozen peas
  • 1 tablespoon butter (for extra richness)

For the Pastry Topping:

  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • Flaky sea salt & black pepper, for topping

Instructions

Step 1: Sear the Beef

  1. In a bowl, toss beef with flour, salt, and black pepper until evenly coated.
  2. Heat olive oil in a Dutch oven or heavy pot over medium-high heat.
  3. Sear beef in batches for 2-3 minutes per side, until browned. Remove and set aside.

Step 2: Build the Guinness Gravy

  1. In the same pot, sauté onions, carrots, and celery for 5 minutes until softened.
  2. Add garlic and cook for 30 seconds until fragrant.
  3. Stir in tomato paste, then deglaze the pot with Guinness beer, scraping up browned bits.
  4. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Return beef to the pot.
  5. Cover and simmer on low heat for 1 ½ to 2 hours, until the beef is fork-tender.
  6. Stir in frozen peas and butter. Remove bay leaf and let cool slightly.

Step 3: Assemble the Pot Pie

  1. Preheat oven to 400°F (200°C).
  2. Spoon the beef mixture into a pie dish or individual ramekins.
  3. Roll out puff pastry slightly and place over the filling, trimming excess.
  4. Brush with egg wash, then sprinkle with flaky sea salt and black pepper.
  5. Cut small slits in the pastry for steam to escape.

Step 4: Bake & Serve

  1. Bake for 20-25 minutes, until the crust is golden brown and crispy.
  2. Let cool for 5 minutes, then serve warm with mashed potatoes or a pint of Guinness! 🍺

Notes

  • No Guinness? Use another dark stout or extra beef broth.
  • Want extra richness? Stir in ½ cup shredded cheddar cheese before baking.
  • Make ahead: The filling can be made 1 day in advance and refrigerated.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star