Guinness Braised Beef Pot Pie with Sour Cream Crust Recipe

Ingredients

• 1-1/4 cups (150 grams) all-purpose flour
• 1/2 cup (113 grams) cold salted butter, diced
• 1/3 cup (80 grams) sour cream
• 1 tablespoon high-heat oil
• 2 pounds beef brisket or boneless chuck roast, cut into 1-inch pieces
• 8 ounces button or baby bella mushrooms, cleaned and quartered
• 4 medium to large carrots, peeled and sliced on the diagonal
• 1 large onion, diced
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 2 tablespoons fresh thyme leaves
• 3 garlic cloves, minced
• 1-1/2 teaspoons (5 grams) coarse kosher salt
• 1 teaspoon ground black pepper
• 2 cups beef broth
• 11 ounces stout beer (such as Guinness)
• 1 tablespoon turbinado or brown sugar
• Egg wash (1 egg beaten with 1 tablespoon water)

Instructions

1. 1

   Prepare the Pie Crust: In a mixing bowl, combine the all-purpose flour and cold diced salted butter. Using your fingers or a pastry cutter, blend the butter into the flour until the mixture resembles coarse crumbs. Stir in the sour cream until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.

2. 2

   Brown the Beef: Heat 1 tablespoon of high-heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef pieces in batches to avoid overcrowding and brown on all sides. Remove browned beef and set aside.

3. 3

   Sauté Vegetables: In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic, quartered mushrooms, and sliced carrots and sauté for another 5 minutes until vegetables start to soften.

4. 4

   Add Flour and Tomato Paste: Sprinkle 2 tablespoons of all-purpose flour over the vegetables and stir well to coat. Then stir in the 2 tablespoons of tomato paste, cooking for 1-2 minutes to deepen the flavor.

5. 5

   Deglaze and Combine Ingredients: Pour in the stout beer (Guinness) to deglaze the pot, scraping up any browned bits from the bottom. Add the beef broth, browned beef pieces, fresh thyme leaves, turbinado sugar, kosher salt, and ground black pepper. Stir to combine.

6. 6

   Braise the Beef: Bring the mixture to a gentle simmer, then reduce heat to low. Cover and let it braise gently for 2 to 2.5 hours until the beef is tender and the sauce has thickened. Stir occasionally and adjust seasoning if necessary.

7. 7

   Preheat Oven and Roll Out Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled sour cream pie crust dough into a circle large enough to cover your pie dish or pot.

8. 8

   Assemble the Pot Pie: Transfer the Guinness beef filling into a pie dish if not already in one. Cover with the rolled-out pie crust, trimming any excess dough and crimping the edges to seal. Cut a few slits on top of the crust to allow steam to escape.

9. 9

   Apply Egg Wash: Brush the top of the pie crust with the egg wash to achieve a golden, glossy finish once baked.

10. 10

    Bake: Place the pot pie in the preheated oven and bake for 30-40 minutes or until the crust is golden brown and cooked through.

11. 11

    Rest and Serve: Remove the pie from the oven and let it rest for 10 minutes before slicing. Serve warm, enjoying the rich, hearty flavors of the Guinness braised beef filling and flaky sour cream crust.