Guinness beef stew pot pie is a regular menu item in our household. I’ve been making it for years and it’s always, without fail, a crowd pleaser – especially on chilly evenings during the fall and winter months. Honestly, it’s comfort food at it’s best. The stew, with Ireland’s famous black stout, requires the most simple ingredients yet is so incredibly flavorful and hearty. The puff pastry topper makes the perfect buttery, flakey accompaniment and serving it in individual bowls is the only reasonable way to do it. With St. Patrick’s Day just around the corner, this is a better time than any to share one of our family favorites.
- 2 lbs of stewing beef
- 1 medium Yukon gold potato
- 1 large onion
- 2 carrots
- 4 stalks of celery
- 1 bottle (11.2 ounces) of Guinness
- 28 oz can of crushed tomatoes
- 1 egg
- puff pastry
- fresh herbs like bay leaf, thyme and rosemary
Trim beef into 1.5-2 inch cubes. Season with salt and pepper before tossing in a bowl with a few tablespoons of flour to coat. Heat 2 tablespoons of olive oil into a large pot on high heat and brown the beef. Add roughly chopped onions, carrots and celery and sauté over medium high heat for about 5 minutes.
Add Guinness and use a wooden spoon to help scrape all the yummy brown bits off the bottom of the pan. Add a can of crushed tomatoes, bring to a boil. Drop in a bundle of herbs and then simmer over low heat for about 2 hours or until the meat is super tender. I like to add diced potatoes in during the last 30 minutes of cooking – too early and they’ll just dissolve into the stew. Season with salt and pepper. At this point you can just serve the stew as is, without the puff pastry topper. Also, the stew can keep for a couple of days in the fridge. It actually gets better the next day!
Preheat the oven to 350 degrees. Dust the puff pastry with flour and roll it out to about a quarter of an inch thick. Invert your oven safe bowls onto the surface of the dough to make an impression. Use a paring knife and cut a square just around the shape of the bowl.
Fill the bowls to the rim with the stew and cover with the puff pastry squares. Brush the tops with an egg wash and gently score the tops before putting the in the oven. Bake at 350 degrees for about 15 minutes or until the puff pastry has turned golden brown and the stew is bubbling over.
Dig your spoon right in and I dare you not to burn your mouth from impatience!
(images by HonestlyYUM)