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Guinness Braised Beef Pot Pie

Guinness Braised Beef Pot Pie
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Indulge in the warmth and comfort of this Guinness Braised Beef Pot Pie, perfect for chilly evenings. Tender beef is combined with earthy vegetables and simmered in a rich broth, all encased in a flaky homemade crust. This savory dish not only delivers deep flavors but also provides a delightful presentation that’s sure to impress family and friends at dinner gatherings.

Ingredients

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  • 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 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
  • 1–½ teaspoons coarse kosher salt
  • 1 teaspoon ground black pepper
  • 2 cups beef broth
  • 1 tablespoon turbinado or brown sugar

Instructions

  1. Prepare the pie crust by mixing flour and diced butter until crumbly. Add sour cream, mix until combined, shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. In a skillet, heat oil over medium-high heat. Sear beef pieces until browned on all sides; set aside.
  3. Sauté onions in the same skillet until translucent. Add mushrooms, carrots, garlic, thyme, salt, and pepper; cook until softened.
  4. Return seared beef to the skillet with tomato paste and both broths; bring to a simmer and cook for about 30 minutes until thickened.
  5. Preheat oven to 375°F (190°C). Roll out chilled dough, fit it into baking dish or ramekins, fill with beef mixture, cover with more dough, seal edges, and cut slits for steam release.
  6. Brush with egg wash and bake for about 45 minutes until golden brown.

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