Guinness Beef Pot Pie
This Guinness Beef Pot Pie is loaded with tender beef and vegetables and covered in an easy, delicious puff pastry crust.
A few years ago I made a Guinness Beef Stew for St. Patrick’s Day. It’s still one of my favorite recipes on the site. There’s nothing quite as satisfying as a slow cooked beef and vegetable stew soaked in a stout beer broth.
Weeeeell, except for maybe a slow cooked beef stew tucked under a flaky puff pastry crust. I wish I could sleep under a blanket of puff pastry. All those layers of buttery dough seem like the perfect warm, cozy comforter (and midnight snack). But since I have a feeling sleeping with carbs may be frowned upon, I guess I’ll settle for draping puff pastry over my stew instead.
This ultra savory pot pie starts much the same as any beef stew. Hunks of beef, potatoes, mushrooms, carrots, and onions are slow cooked with fresh herbs, stock, and Guinness until tender and soaked in flavor. From there, the mixture is thickened slightly with cornstarch then ladled into bowls, covered in puff pastry, and baked until golden and flaky. In the meantime, prepare to grow weak in the knees as the smell of rosemary beef and vegetables fills your house.
Not surprisingly, the Mr. was more than a little excited when he walked into the house the night I made these. He went straight to the stove to get a big whiff of what was simmering away in the pot. We both were head over heels for this pot pie–him for the tender hunks of beef, and me for the flavor soaked mushrooms. Be still my soul, those mushrooms. I’m drooling just thinking about them!
Make these Guinness Pot Pies to celebrate St. Pat’s Day this year, or just to get you through the last few weeks of spring rain and chilly temperatures. It’s sure to satisfy your nose, your tastebuds, and your belly.
Guinness Beef Pot Pie
Ingredients
- 2 Tablespoons olive oil
- 1 1/2 lbs stew beef
- 1 yellow onion, chopped
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 small russet potatoes, peeled and chopped
- 16 ounces crimini mushrooms, sliced in halves or quarters
- 2 teaspoons minced garlic
- 3 stalks thyme, leaves removed
- 1 stalk rosemary, leaves removed
- 1 1/2 cups beef stock
- 1/2 cup Guinness
- 1 Tablespoon cornstarch mixed with 1 Tablespoon water
- Salt and pepper, to taste
- 2 sheets thawed puff pastry
Instructions
Recipe adapted from Simply Delicious
For more savory St. Patrick’s Day recipes, check these out!
Crock Pot Drunken Corned Beef and Kraut
Guinness Braised Brisket with Potatoes from The Messy Baker
Mini Shepherd’s Pies from Foxes Love Lemons
Best Reuben Casserole from Melanie Makes
Made this with leftover standing rib roast. Had to sub red potatoes for the russets. Everyone LOVED it! The only issue I had was that any part of the puff pastry that touched the surface of the filling did not rise. No big deal!
Pies everywhere =) Whoa! This looks incredibly yummy! Just by looking at the picture makes me drool. Can I add or replace other ingredients when I prepare this? Like I’ll replace beef with duck roasted in an apple wood, like those of hong kong peking duck? By the way, thanks for sharing =)
Hi Lea, Thank you! I have not made this with other meats before, so I can’t guarantee it will turn out the same. You can certainly sub or remove the vegetables based on what’s available!
Oh my gosh, I’m going to knit you a puff pastry afghan next chance I get. That is the best idea ever. PS, congratulations on making pot pie look gorgeous and appetizing! No small feat.
Haha! You understand that as only a fellow food blogger could. Beef stew is not exactly the supermodel of the food world.
Mmmm, there’s nothing better than beef cooked in beer and tucked under a buttery, flaky crust. This looks amazing. Thanks for including my recipe link!
Oh my, that looks wonderful. My mouth is watering at the thought of tucking in a bowl of Guinness pot pie. Yum.
I really can’t turn down a pot pie, ever! This looks SO good as comfort food, Courtney–love it!!!
Oh heck yes. I had wanted to make exactly this but forgot and made a slow cooker stew instead. There’s still time…
Soooo St. Pat’s might be over, but I ALWAYS think there’s time for pot pie. 🙂