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Ultimate Stout Braised Beef Pot Pie Recipe – Rich and Hearty Comfort Food

Indulge in the ultimate comfort food with this Stout Braised Beef Pot Pie. This dish combines tender beef, slow-cooked in a rich and malty broth, encased in a flaky, golden crust.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Heat olive oil in a large pot over medium-high heat. Add the cubed beef and sear until browned on all sides. Remove the beef and set it aside.
  2. In the same pot, add the diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
  3. Return the beef to the pot. Add beef broth, grape juice, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, salt, and pepper. Stir well to combine. Bring to a simmer, then reduce heat to low, cover, and let it cook for 2-3 hours, or until the beef is tender.
  4. Once the beef is tender, remove the bay leaf and adjust the seasoning if needed. Transfer the filling to a pie dish.
  5. Roll out the puff pastry and place it over the pie dish. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top to allow steam to escape. Brush the pastry with an egg wash 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 the best results, let the beef braise slowly. Chill the puff pastry before rolling it out to prevent it from becoming too soft. You can prepare the filling a day ahead and assemble the pot pie just before baking.