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RECIPE
21 INGREDIENTS20 STEPS2hr 10min

Guinness Beef Pot Pie

4.0
3 Ratings
I’m not a beer drinker at all, but I do love the flavor it lends when you cook with it. Beer batter fried fish is probably my favorite way to cook with beer, but I just may have found another recipe with this beef stew. It’s hearty and delicious..with a definite taste of Guinness.
Guinness Beef Pot Pie Recipe | SideChef
I’m not a beer drinker at all, but I do love the flavor it lends when you cook with it. Beer batter fried fish is probably my favorite way to cook with beer, but I just may have found another recipe with this beef stew. It’s hearty and delicious..with a definite taste of Guinness.
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Picture The Recipe
I love to cook, eat, read cookbooks, watch cooking shows and talk a whole lot about food.
http://picturetherecipe.com/
2hr 10min
Total Time
$5.42
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
2 lb
Beef Chuck
1
Large  Onion
4 cloves
3 stalks
10
Mushrooms
2 cups
Potatoes , diced
1 1/2 cups
Frozen Peas and Carrots
2 Tbsp
Tomato Paste
1 tsp
Dried Thyme
or Fresh Thyme
1 1/2 cups
Guinness® Stout Beer
2 cups
Beef Broth
3 Tbsp
Brown Sugar
to taste
Salt and Pepper
2 Tbsp
1 handful
Fresh Parsley , chopped
1 pckg
Puff Pastry
1
1 Tbsp
Water
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Nutrition Per Serving

VIEW ALL
CALORIES
944
FAT
55.3 g
PROTEIN
40.9 g
CARBS
68.8 g

Cooking Instructions

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Step 1
Roughly dice the Onion (1) and mince the Garlic (4 cloves) .
Step 2
Slice your Celery (3 stalks) into small pieces and either half or quarter the Mushrooms (10) .
Step 3
Cut Beef Chuck (2 lb) into 1/2 inch cubes, and generously season them with Salt and Pepper (to taste) .
Step 4
Add Olive Oil (2 Tbsp) in a hot dutch oven/large pot. Brown the beef pieces on all sides in batches and once they're browned well, remove them with a slotted spoon and set them aside on a plate. Repeat until beef is browned.
Step 5
Add the diced onions to the same pot and sauté them for a couple minutes until they turn soft and translucent.
Step 6
Add the garlic and sauté it for 2 minutes with the onions.
Step 7
Add the chopped celery and mushrooms to the pot and sauté them for a couple minutes.
Step 8
Next, add the Tomato Paste (2 Tbsp) , Dried Thyme (1 tsp) , and Dried Rosemary (1/2 tsp) . Season the veggies with some salt (to taste).
Step 9
Give everything a good stir then add the beef back into the pot along with all those juices.
Step 10
Pour in the Guinness® Stout Beer (1 1/2 cups) and Beef Broth (2 cups) and bring the stew to a boil.
Step 11
Measure in the Brown Sugar (3 Tbsp) and add Bay Leaf (1) to the stew then turn the heat down to a low simmer, cover the pot and let the stew slowly cook for about an hour.
Step 12
After about an hour, add the diced Potatoes (2 cups) to the stew. Put the lid back on and give the stew another 30 minutes on low heat.
Step 13
After the stew has simmered for 1.5 hours, mix All-Purpose Flour (2 Tbsp) in just enough water to dissolve it and stir it well to make sure there are no lumps.
Step 14
Bring the stew up to a rapid boil and slowly pour in the flour mix while stirring. It will start to thicken almost instantly.
Step 15
Once the stew has reached the consistency you like, turn the heat off, add the Frozen Peas and Carrots (1 1/2 cups) , and Fresh Parsley (1 handful) .
Step 16
Preheat the oven to 400 degrees F (200 degrees C ) and thaw the Puff Pastry (1 pckg) according to the instructions on the pack. Roll out the puff pastry to get rid of the fold creases. Measure out the dishes you're going to use and cut the pastry.
Step 17
Fill the dishes with the stew and place a cut piece of puff pastry on top of each dish. Stretch the pastry gently and pinch it around the lip of the dish to prevent shrinkage during cooking.
Step 18
Brush the pastry lightly with egg wash-an Egg (1) whisked with Water (1 Tbsp) . Pop the pot pies in the oven for 20 to 25 minutes until the pastry turns golden and crispy.
Step 19
After removing the pot pies from the oven, let them rest for 15 to 20 minutes before serving them, allowing the stew to cool a little.
Step 20
Eat and enjoy!
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Nutrition Per Serving
Calories
944
% Daily Value*
Fat
55.3 g
71%
Saturated Fat
16.6 g
83%
Trans Fat
1.0 g
--
Cholesterol
131.7 mg
44%
Carbohydrates
68.8 g
25%
Fiber
5.1 g
18%
Sugars
9.9 g
--
Protein
40.9 g
82%
Sodium
729.4 mg
32%
Vitamin D
0.3 µg
2%
Calcium
90.0 mg
7%
Iron
6.9 mg
38%
Potassium
823.4 mg
18%
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