I love the hearty punch of this Guinness Braised Beef pot pie. Tender beef chuck, aromatic onions, diced carrots, and celery simmer in a rich Guinness stout and beef broth mixture before being smothered by a flaky pie crust. Every bite beautifully celebrates robust ingredients and time-honored tradition with passion.

Jump to Recipe

I’ve always been a fan of recipes that bring an unexpected twist to classic comfort foods. My Stout Braised Beef Pot Pie is a great example of where tradition meets innovation.

I start by taking 2 lbs beef chuck, seasoning it with salt and pepper, and dusting it lightly in 1/4 cup all-purpose flour before searing it in olive oil. Then I throw in a chopped large onion, diced carrots, celery and minced garlic to build the flavor base.

After stirring in tomato paste, I deglaze the pan with a cup of Guinness stout and add 2 cups beef broth. I also toss in two bay leaves and a hint of dried thyme.

The meat simmers until it’s fall-apart tender, then I cover it with a prepared flaky pie crust brushed with an egg wash and bake it. It reminds me a bit of those hearty Guinness braised beef dishes I grew up with, but with a unique twist that keeps things interesting.

Why I Like this Recipe

I really love how this recipe turns simple ingredients into a warm, comforting meal. The slow-cooked beef gets so tender and the rich sauce comes alive with flavors from the Guinness, which is something I havent seen in many other recipes. I also like that the flaky pie crust on top adds a satisfying crunch and that it can be made as a single serving or a full pie so its versatile for any occasion. Lastly, the blend of veggies makes every bite feel hearty and balanced even on the coldest days.

Ingredients

Print Recipe (No Advertisments)

Beef chuck provides high quality protein and iron making the stew hearty and flavorfully rich.
Guinness stout raises robust and slightly bitter flavors while tenderizing meat during long cooking.
Tomato paste deepens the stew with concentrated umami and a gentle tang for balance.
Onion adds subtle sweetness when caramelized and boosts overall aromatic flavor blend.
Olive oil contributes healthy fats and aids in browning ingredients for extra depth.
Pie crust completes with a flaky, buttery top that seals in savory juices nicely.
Carrots bring a slight sweetness and vibrant color that contrasts the deep, rich flavors.
Celery offers a crisp texture and refreshing, slightly bitter note to balance richness.

Ingredient Quantities

2 lbs beef chuck, cut into 1-inch cubes

Salt and pepper, to taste

1/4 cup all-purpose flour, plus extra for dusting

2 tbsp olive oil

1 large onion, chopped

2 carrots, peeled and diced

2 celery stalks, diced

4 garlic cloves, minced

2 tbsp tomato paste

1 cup Guinness stout

2 cups beef broth

2 bay leaves

1 tsp dried thyme (or a few sprigs of fresh thyme)

1 prepared flaky pie crust (use for the top if making a single serving or both for a full pie)

1 egg, lightly beaten (for egg wash)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 375°F. Season the beef cubes with salt and pepper then dust them in 1/4 cup of flour (plus a little extra for further dusting if needed).

2. In a large, heavy pot, heat the olive oil over medium-high heat. Add the beef in batches and sear until browned on all sides; then remove and set aside.

3. Lower the heat to medium and add the chopped onion, diced carrots, and celery to the same pot. Cook until they start to soften, about 5 minutes, stirring occasionally.

4. Add the minced garlic and cook for another minute, then stir in the tomato paste letting it cook for about 2 minutes so it deepens in color and flavor.

5. Pour in the Guinness stout, scraping any browned bits off the bottom of the pot. Let it simmer for a minute.

6. Return the beef to the pot and add the beef broth, bay leaves, and dried thyme. Stir everything together and bring to a simmer.

7. Cover the pot and let it braise on low heat for about 2 to 2 1/2 hours, or until the beef is very tender and the sauce has thickened a bit.

8. Remove the bay leaves. If you want a pot pie, transfer the braised beef mixture into a pie dish or divide into individual ramekins.

9. Place the prepared flaky pie crust on top (use it for just the top layer if making a single serving or cover fully for a whole pie), then brush the crust lightly with the beaten egg.

10. Bake in the oven for about 25 to 30 minutes, or until the crust is golden and crisp. Let it cool for a few minutes before serving. Enjoy your rich Guinness braised beef pot pie!

Equipment Needed

1. Oven – Preheat to 375°F.
2. Large heavy pot or Dutch oven – For browning meat and braising the beef mixture.
3. Chef’s knife – For chopping the onion, carrots, celery, and garlic.
4. Cutting board – To safely prep all your vegetables.
5. Measuring cups and spoons – For flour, tomato paste, Guinness stout, beef broth, and spices.
6. Tongs – For transferring and handling the seared beef pieces.
7. Wooden spoon or spatula – To stir the vegetables and scrape up any browned bits from the pot.
8. Pie dish or individual ramekins – If you decide to make a pot pie with the beef mixture.
9. Pastry brush – For applying the egg wash on the pie crust.

FAQ

Can I prepare this in a slow cooker?

Yep, you sure can. Just brown the beef first in a pan, then toss it with the rest of the ingredients in your slow cooker and let it cook on low for about 8 hours. The meat will come out super tender.

What if I don't have Guinness stout?

No worries. You can use any stout beer you have on hand, or even a dark beer. The flavor might change a bit but it'll still taste great.

How do I know when the beef is tender enough?

The beef should fall apart easily with a fork. If it still feels a bit tough, give it a little more time. Every oven is a bit different so checking sooner is a good plan.

Can I freeze leftovers from this recipe?

Yes, you can definitely freeze leftovers. Let it cool completely first, then store it in an airtight container. When you're ready to eat it again, reheat it slowly in the oven.

Why do I need to dust the beef with flour?

Dusting the beef in flour not only helps get a nice brown sear but also thickens the sauce as it cooks. If you skip this step, you might end up with a thinner sauce.

Stout Braised Beef Pot Pie Recipe Substitutions and Variations

If beef chuck is hard to find, you could use stewing beef like brisket or shoulder instead. It might not be exactly the same, but it’ll still be tasty.
Don’t have all-purpose flour? A gluten-free all-purpose blend can work but it may change the texture a bit.
If Guinness stout isn’t available, try using another dark stout or a rich ale for a similar, hearty flavor.
If you’re out of olive oil, vegetable or canola oil may be a decent substitute, though they won’t add as much flavor.

Pro Tips

1. Make sure you don’t overcrowd the pot when searing the beef, cuz if the meat’s too close together it won’t get that nice brown crust that really locks in flavor.
2. Don’t skip on scraping off all those browned bits from the bottom of the pot with the Guinness; they add a rich depth of taste that really makes a difference in the sauce.
3. Be patient with the braising – letting the beef cook slowly helps it get really tender, so if it’s not soft enough after the minimum time, keep it on a low simmer a bit longer.
4. When you’re putting on the pastry, double-check that it’s snugly covering your filling so you don’t end up with any gaps that might cause a soggy crust later on.