Description
This Guinness Braised Beef Pot Pie features tender beef brisket slow-cooked in a rich stout beer and beef broth sauce with mushrooms, carrots, and herbs, all encased in a flaky sour cream pie crust. Perfect for hearty, comforting meals, this recipe balances deep, savory flavors with a crisp, buttery crust.
Ingredients
Scale
For the Sour Cream Pie Crust:
- 1–¼ cups (150 grams) all-purpose flour
- ½ cup (113 grams) cold salted butter, diced
- ⅓ cup (80 grams) sour cream
For Guinness and Beef Filling:
- 1 tablespoon high-heat oil
- 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 (5 grams) coarse kosher salt
- 1 teaspoon ground black pepper
- 2 cups beef broth
- 11 ounces stout beer (such as Guinness)
- 1 tablespoon turbinado or brown sugar
- 1 egg (for egg wash)
Instructions
- Prepare the Pie Crust: In a mixing bowl, combine the all-purpose flour and cold diced salted butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. Stir in the sour cream and mix until the dough just comes together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes before rolling out.
- Brown the Beef: Heat high-heat oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef pieces in batches to avoid overcrowding and brown on all sides. Remove and set aside once browned.
- Sauté Vegetables: In the same pot, add the diced onion, quartered mushrooms, and sliced carrots. Cook until the onions are translucent and mushrooms have softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Create the Sauce Base: Stir in 2 tablespoons flour and 2 tablespoons tomato paste, coating the vegetables and cooking for about 2 minutes to remove raw flour taste and to develop flavor.
- Add Liquids and Seasonings: Return the browned beef to the pot. Sprinkle in fresh thyme leaves, coarse kosher salt, black pepper, and turbinado sugar. Pour in 2 cups beef broth and 11 ounces stout beer (such as Guinness). Stir to combine thoroughly.
- Braise the Meat: Bring the mixture to a gentle simmer. Cover and reduce the heat to low, allowing the beef to braise for 2 to 3 hours, or until the meat is tender and the sauce has thickened. Alternatively, this can be done in a 325°F (163°C) oven in a covered Dutch oven for the same amount of time.
- Preheat Oven and Prepare Pie Shell: Preheat the oven to 375°F (190°C). Roll out the chilled pie dough on a lightly floured surface to fit your pie dish. Transfer the dough to the dish and trim the edges.
- Assemble the Pot Pie: Remove the beef filling from heat and allow to cool slightly. Spoon the filling into the prepared pie crust evenly. Optionally, roll out remaining dough to cover the pot pie, seal the edges, and cut slits on top for steam to escape.
- Apply Egg Wash: Beat one egg and brush it over the top crust to achieve a golden, glossy finish when baked.
- Bake the Pot Pie: Place in the preheated oven and bake for 30 to 40 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes before serving.
Notes
- You can substitute boneless chuck roast for beef brisket depending on availability and preference.
- Coarse kosher salt measurement is important for proper seasoning—adjust slightly if using fine table salt.
- Allowing the beef filling to cool slightly prevents the crust from becoming soggy during assembly.
- The pie crust can be made ahead and refrigerated for up to 2 days or frozen for longer storage.
- Serve with a side of steamed greens or a fresh salad for a balanced meal.
