Description
A rich and hearty pot pie featuring tender stout-braised beef and vegetables in a savory gravy, all encased in a flaky pastry crust.
Ingredients
Scale
For the Crust:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup stout beer
- 2 cups beef broth
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 1 cup frozen peas
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F. Season beef with salt and pepper. Heat oil in a Dutch oven and brown beef in batches; set aside.
- Sauté onion, carrots, and celery until softened. Add garlic and tomato paste; cook 1 minute.
- Return beef to pot. Add stout, broth, thyme, and rosemary. Bring to a simmer, cover, and braise in oven for 2 hours until beef is tender.
- Increase oven to 400°F. Stir peas into beef mixture. Transfer to a pie dish. Top with puff pastry, crimp edges, and brush with egg wash. Cut slits in top.
- Bake 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.