Description
These Mini Beef Pot Pies feature tender, slow-cooked beef stew meat in a rich Guinness-infused gravy, combined with vegetables and topped with flaky puff pastry. Perfect for a comforting dinner, these individual pies bake to golden perfection, offering a deliciously savory meal that's ideal for any occasion.
Ingredients
Units
Scale
Main Ingredients
- 3 tablespoons vegetable oil
- 2 pounds beef stew meat (or chuck roast cut into small chunks)
- Salt and pepper (to taste)
- 1 medium onion (roughly chopped)
- 2 medium carrots (peeled and cut into 1/2 inch pieces)
- 4 ounce cremini mushrooms (sliced)
- 2 tablespoons tomato paste
- 3 cloves garlic (minced)
- 1/2 cup Guinness (or any dark Irish stout)
- 3 tablespoons all-purpose flour
- 1 1/2 cups beef broth (low sodium)
- 1 beef bouillon cube
- 2 tablespoons Worcestershire sauce
- 1 teaspoon sugar
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
Pastry & Finishing
- 2 puff pastry sheets
- 1 egg (beaten, for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 350°F to prepare for slow cooking the beef stew and baking the pot pies.
- Sear the Beef: Heat vegetable oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper. Add beef in batches and sear until browned on all sides, about 5 minutes per batch. Remove beef to a plate.
- Sauté Vegetables: Add onion, carrots, and mushrooms to the pot and sauté for 5 minutes until softened, scraping the bottom to loosen browned bits.
- Add Flour and Tomato Paste: Return beef to the pot. Sprinkle flour over meat and vegetables, cook for 1 minute. Stir in tomato paste and garlic; cook another 30 seconds.
- Deglaze and Simmer: Pour in Guinness and cook for 2 minutes to reduce slightly. Add beef broth, bouillon cube, Worcestershire sauce, sugar, thyme, and bay leaf. Stir to combine.
- Slow Cook: Bring mixture to a simmer, cover, and transfer to oven. Cook for 2 to 2½ hours until beef is tender.
- Add Peas and Prepare Pastry: Remove pot from oven. Stir in frozen peas and discard bay leaf. Roll out puff pastry and cut into 6-8 inch rounds, slightly larger than ramekins.
- Assemble Pot Pies: Spoon beef mixture into ramekins. Top with pastry rounds, pressing edges to seal. Brush pastry with beaten egg and cut slits for steam release.
- Bake Pot Pies: Place ramekins in oven and bake for 40 to 45 minutes or until pastry is golden brown and puffed.
- Cool and Serve: Allow pot pies to cool for 10 minutes before serving to set filling and avoid burns.
Notes
- Best Beef Cuts: Use chuck roast or beef stew meat for tender, fall-apart beef. Avoid lean cuts to prevent drying out.
- Searing Beef: Don’t rush browning; deep golden crust enhances the flavor significantly.
- Puff Pastry: Keep it cold until use to ensure optimal puffiness and avoid stickiness.
- Ramekin Size: This recipe yields about 5 pot pies using 4 inch deep ramekins about 3 inches tall.
- Instant Pot Option: Sear beef in Instant Pot using sauté, then cook on manual high pressure for 35 minutes for faster preparation.
- Vegetable Variations: Substitute or add potatoes, cauliflower, or other veggies as desired.
- Guinness Substitute: Use red wine or extra beef broth if you prefer not to use beer.
- Storage: Refrigerate leftovers in airtight containers for 3-4 days. Reheat in microwave or oven at 300°F for 10-15 minutes.
- Freezing: Freeze stew separately up to 3 months or baked pot pies for up to 1 month in airtight containers.
Nutrition
- Serving Size: 1 pot pie
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 75 mg
