Guinness Pot Pie

This hearty, flaky, flavorful Guinness Pot Pie is the perfect meal to warm you up on a cool fall or winter evening. Tender, full of delicious gravy, and a crowd-pleaser!

Course Main Dish

Cuisine American

Keyword guinness pot pie

Prep Time 20

Cook Time 3 30

Servings people

Calories 879kcal

Author Nicole Johnson

Ingredients

2 lbs beef chuck roast cut into ¾" chunks
8 oz Guinness beer
8 oz water
1 medium onion diced
1 bay leaf
2 whole allspice berries
6 whole carrots divided
½ tsp salt
½ tsp black pepper
2 cloves garlic minced
1 large yellow potato diced into ⅓" cubes
1 cup peas
¼ cup corn starch
1 tbsp olive oil
2 sheets puff pastry
2 eggs whisked

Instructions

Brown the Beef:

Season the beef chunks with salt and pepper.
Preheat a large sauté pan over medium-high heat.
Brown the beef on all sides, then deglaze the pan with the Guinness.

Simmer the Stew:

Transfer the contents of the pan to a large stockpot or Dutch oven over low heat.
Add water, onion, bay leaf, allspice, garlic, salt, pepper, and two carrots (cut into large chunks).
Cover and simmer for 3-4 hours, stirring every 30 minutes.
After 2 hours, start checking the meat for tenderness with a fork.

Add Vegetables and Thicken:

When the meat is fork-tender, dice the remaining carrots into ⅓" cubes.
Add the diced carrots, potatoes, and peas to the pot and increase heat to medium.
Once the mixture reaches a gentle boil, mix the cornstarch with ½ cup cold water to create a slurry.
Slowly pour the slurry into the stew, stirring until thickened.
Remove from heat and let cool.

Assemble the Pie:

Preheat the oven or pellet grill to 350°F.
Lightly coat a pie tin with olive oil.
Roll out both sheets of puff pastry.
Line the bottom and sides of the pie tin with one sheet, trimming any excess.
Fill with the cooled stew.
Place the second sheet of puff pastry on top, trimming any overhang.
Use a fork to seal the edges.

Bake the Pie:

Bake for 30 minutes.
Brush the top with the whisked eggs.
Continue baking for another 30 minutes, or until golden brown.

Cool and Serve:

Let the pie cool for 15 minutes before slicing and serving.

Nutrition