Description

Rich and comforting, this Guinness Braised Beef Pot Pie combines tender, slow-cooked beef with earthy vegetables in a Guinness-infused gravy, all topped with a buttery sour cream crust. Perfect for individual servings or as a hearty family dinner, this dish is ideal for cold weather or special occasions.

Ingredients

Units Scale

For the Sour Cream Pie Crust:

1–1/4 cups (150 grams) all-purpose flour
1/2 cup (113 grams) cold salted butter, diced
1/3 cup (80 grams) sour cream

For Guinness and Beef Filling:

1 tablespoon high-heat oil
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
1–1/2 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

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Instructions

Make the Pie Crust:
In a large bowl, combine the all-purpose flour and diced butter, tossing to coat. Use a pastry blender or your fingers to work the butter into the flour, leaving some marble-sized pieces intact. Make a well in the center, add sour cream, and fold using a spatula. Knead gently until the dough comes together. Shape into a disk, wrap it tightly in plastic wrap, and chill for at least 2 hours or overnight.
Braise the Beef:
Preheat the oven to 350°F and position a rack in the middle. Heat oil in a Dutch oven over medium-high heat and brown the beef in batches. Remove the beef and lower the heat to medium. Cook mushrooms until softened and their liquid has evaporated, about 8 minutes. Add carrots and onions and cook for another 8 minutes. Stir in flour, tomato paste, thyme, garlic, salt, and pepper, cooking for 30 seconds until aromatic. Deglaze the pot with beef broth, stout beer, and sugar, scraping the browned bits from the bottom. Return the browned beef to the pot, bring to a boil, cover tightly, and braise in the oven for 1-½ to 2 hours until the beef is tender.
Prepare the Filling:
Once the beef is tender, adjust seasoning if needed. Cool the filling at room temperature for 1 hour before refrigerating for at least 2 hours or overnight.
Assemble and Bake:
Preheat the oven to 400°F and position a rack on the lowest level. Roll out the dough and cut into circles to fit ramekin tops. Divide the chilled filling among six 8-ounce ramekins, cover with dough, and brush with egg wash. Cut small slits for steam vents. Bake for 30-35 minutes until golden brown. Cool on a wire rack for 5-10 minutes before serving.

Notes

Measuring flour by weight yields the most reliable results. If using cups, spoon the flour into the cup and level it rather than scooping directly.
The recipe was tested with Diamond Crystal kosher salt; adjust levels if using other salts.
Store-bought puff pastry can be used as a convenient substitute for the homemade crust.
This recipe can also be prepared as one large pot pie instead of individual servings.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 6g
Sodium: 820mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 40g
Fiber: 4g
Protein: 25g
Cholesterol: 100mg