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Ultimate Stout Braised Beef Pot Pie Recipe

Indulge in the ultimate comfort food with this Stout Braised Beef Pot Pie. Tender beef slow-cooked in a rich, malty broth, encased in a flaky, golden crust.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs beef chuck, cubed
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 cups vegetable broth
  • 1 cup grape juice
  • 2 tbsp tomato paste
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 sheet puff pastry
  • 1 egg, beaten (for egg wash)

Method
 

Instructions
  1. Heat olive oil in a large pot over medium-high heat. Add the beef cubes and sear until browned on all sides. Remove the beef and set aside.
  2. In the same pot, add the onion, carrots, celery, and garlic. Sauté until the vegetables are softened and fragrant.
  3. Return the beef to the pot. Add the vegetable broth, grape juice, tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Stir well to combine. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 2-3 hours, or until the beef is tender.
  4. Once the beef is tender, remove the bay leaf and discard. Transfer the beef and vegetable mixture to a pie dish.
  5. Roll out the puff pastry sheet and place it over the pie dish. Trim any excess pastry and crimp the edges to seal. Brush the top with the beaten egg for a golden finish.
  6. Preheat the oven to 375°F (190°C). Bake the pot pie for 25-30 minutes, or until the crust is golden brown and flaky.

Notes

For extra flavor, you can add a splash of apple cider vinegar to the braising liquid. Make sure to let the pot pie rest for a few minutes before serving to allow the filling to set. You can prepare the filling ahead of time and assemble the pot pie just before baking.