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Guinness Braised Beef Pot Pie

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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!

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.

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