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Irish Beef Pot Pie with Guinness

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A hearty and comforting pot pie featuring tender beef slow-cooked in Guinness stout with vegetables, all wrapped in a flaky, buttery crust. Perfect for cozy nights and family dinners.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil or olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 cup Guinness stout
  • 2 cups beef broth (low sodium recommended)
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1 package (about 14 oz) refrigerated pie crusts
  • 1 egg, beaten (for egg wash)

Instructions

  1. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Add beef cubes in batches and brown all sides, about 8-10 minutes. Transfer beef to a plate.
  2. Lower heat to medium. Add chopped onion, carrots, and celery to the pot. Cook for about 5 minutes until softened, stirring occasionally. Add minced garlic and cook for another minute.
  3. Pour in Guinness stout, scraping the bottom of the pot to release browned bits. Simmer gently for 3 minutes to reduce slightly.
  4. Return browned beef to the pot. Stir in tomato paste, beef broth, thyme, and bay leaf. Bring to a simmer, then reduce heat to low. Cover and cook gently for 1.5 to 2 hours until beef is fork-tender, stirring occasionally.
  5. Preheat oven to 400°F (200°C). Remove bay leaf and season stew with salt and pepper. Transfer filling to a pie dish. Roll out pie crust and cover filling, trimming excess dough and crimping edges. Cut slits in top crust and brush with beaten egg.
  6. Bake pot pie for 25-30 minutes until crust is golden and puffed. Let rest for 10 minutes before serving.

Notes

Do not rush browning the beef to develop flavor. Use fresh thyme if possible. If crust edges brown too quickly, cover with foil halfway through baking. Let pie rest after baking to prevent filling from running. Deglazing with Guinness lifts browned bits and adds depth. For gluten-free, use gluten-free crust and check broth ingredients. For vegetarian, substitute beef with mushrooms and use vegetable broth.

Nutrition

Keywords: Irish beef pot pie, Guinness pot pie, comfort food, slow-cooked beef, flaky crust, hearty dinner, St. Patrick's Day recipe

Find it online: https://evabake.com/irish-beef-pot-pie-with-guinness-recipe-5-easy-steps-for-perfect-comfort-food/