Guinness Braised Beef Pot Pie is a rich, hearty dish featuring tender beef slow-cooked in a flavorful Guinness-infused gravy, then baked under a golden, flaky puff pastry crust. This comforting meal is perfect for cold nights, special occasions, or whenever you crave a warm and satisfying dish.
Why You’ll Love This Recipe
- Deep, Rich Flavor – The Guinness stout adds depth and enhances the beefy, savory gravy.
- Tender, Slow-Cooked Beef – Braised to perfection, the beef melts in your mouth.
- Golden, Flaky Pastry – A crisp, buttery puff pastry crust tops off the dish beautifully.
- Comfort Food Classic – A warm, hearty meal perfect for cozy dinners.
- Make-Ahead Friendly – Braise the beef in advance and assemble when ready to bake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Beef Filling:
- Boneless beef chuck, cut into chunks
- Salt and black pepper
- Olive oil
- Onion, diced
- Carrots, diced
- Celery, diced
- Garlic, minced
- Tomato paste
- Guinness stout beer
- Beef broth
- Worcestershire sauce
- Thyme (fresh or dried)
- Bay leaf
- All-purpose flour (for thickening)
For the Pastry Topping:
- Puff pastry, thawed
- Egg (for egg wash)
Directions
1. Sear the Beef
- Pat the beef dry and season with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the beef chunks in batches until browned on all sides. Remove and set aside.
2. Build the Flavor
- In the same pot, add onions, carrots, and celery. Cook for 5 minutes until softened.
- Stir in garlic and tomato paste, cooking for another 1 minute.
- Sprinkle in flour, stirring well to coat the vegetables.
3. Braise the Beef
- Pour in Guinness beer, scraping up browned bits from the bottom.
- Add beef broth, Worcestershire sauce, thyme, and bay leaf.
- Return the beef to the pot, bring to a simmer, then cover and cook on low for 2-3 hours until the beef is fork-tender.
4. Assemble the Pot Pie
- Preheat oven to 400°F (200°C).
- Transfer the beef mixture to an oven-safe baking dish.
- Roll out the puff pastry and place over the top, trimming any excess.
- Brush with egg wash for a golden crust.
5. Bake & Serve
- Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
- Let cool slightly before serving.
Servings and Timing
- Servings: 4-6
- Prep Time: 20 minutes
- Cook Time: 2.5-3 hours (including braising time)
- Total Time: 3 hours 20 minutes
Variations
- Cheesy Topping – Sprinkle shredded cheddar under the puff pastry for extra richness.
- Vegetable Additions – Add mushrooms or peas for more texture.
- No Alcohol Version – Substitute Guinness with extra beef broth.
- Spicy Kick – Add a pinch of cayenne or red pepper flakes.
- Mashed Potato Topping – Swap puff pastry for a shepherd’s pie-style mashed potato crust.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze before baking for up to 3 months. Bake straight from frozen, adding extra time.
- Reheating: Warm in a 350°F oven for 15-20 minutes until heated through.
FAQs
Can I use a different beer?
Yes! A rich stout like Murphy’s or a dark ale will work well.
What cut of beef is best?
Chuck roast is ideal for braising, but short ribs or brisket also work.
Can I use store-bought pie crust instead of puff pastry?
Yes! A traditional pie crust will give it a more classic pot pie texture.
How do I keep the pastry from getting soggy?
Make sure the filling is thick enough and let it cool slightly before adding the pastry.
Can I make this in a slow cooker?
Yes! Sear the beef first, then cook everything on low for 6-8 hours before assembling.
What can I serve with this?
A fresh green salad, roasted Brussels sprouts, or crusty bread pairs perfectly.
Can I make mini pot pies instead?
Yes! Divide the filling into ramekins and top each with puff pastry before baking.
How do I make the filling thicker?
Let the sauce simmer uncovered for a few minutes before baking, or stir in a cornstarch slurry.
Can I make this ahead of time?
Yes! Make the beef filling in advance, refrigerate, then assemble and bake when ready.
Does the alcohol cook out?
Most of the alcohol evaporates during cooking, leaving behind a rich depth of flavor.
Conclusion
Guinness Braised Beef Pot Pie is the ultimate comfort food, combining slow-braised, melt-in-your-mouth beef with a crispy, golden pastry crust. Whether for a cozy dinner or a festive occasion, this hearty dish will impress with its deep, rich flavors and flaky topping. Try it today and enjoy a taste of classic pub-style cooking at home!
PrintGuinness Braised Beef Pot Pie
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Irish
Description
This hearty and comforting pot pie is filled with tender braised beef, rich Guinness gravy, and vegetables, all baked under a golden, flaky crust. A perfect dish for St. Patrick’s Day or a cozy dinner!
Ingredients
For the Guinness Braised Beef:
- 1 1/2 lbs beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon flour
- 1 cup Guinness stout
- 1 cup beef broth
- 1 teaspoon thyme (fresh or 1/2 teaspoon dried)
- 1 teaspoon rosemary (fresh or 1/2 teaspoon dried)
- 1 cup frozen peas
For the Pot Pie Crust:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
Braise the Beef:
- Season beef with salt and black pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches for 2–3 minutes per side, then remove and set aside.
- In the same pot, sauté onions, garlic, carrots, and celery for 5 minutes, until softened.
- Stir in tomato paste, Worcestershire sauce, and flour, cooking for 1 minute.
- Pour in Guinness and beef broth, scraping up any browned bits. Add thyme and rosemary.
- Return beef to the pot. Cover and simmer on low heat for 1.5–2 hours, until beef is tender. Stir in peas at the end.
Assemble the Pot Pie:
- Preheat oven to 400°F (200°C).
- Spoon the beef filling into a 9-inch pie dish or individual ramekins.
- Place puff pastry over the top, pressing the edges to seal. Trim any excess.
- Brush with egg wash and cut small slits in the pastry to allow steam to escape.
Bake & Serve:
- Bake for 20–25 minutes, until the crust is golden brown.
- Let cool for 5 minutes, then serve hot!
Notes
For extra depth, add ½ teaspoon balsamic vinegar to the filling.
Swap puff pastry for pie crust for a more traditional version.
Leftovers keep in the fridge for up to 3 days or freeze for up to 3 months.
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