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Beef Pot Pies

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easy and delicious beef pot pies with Guinness and cheddar crust

Ingredients

Scale
  • Cheddar Crust
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 2 sticks unsalted butter, very cold and cut into small pieces
  • 1/4 to 1/2 cup ice water
  • 1 cup cheddar cheese, shredded
  • Beef Pot Pies
  • 3 pounds stew meat, chopped into bite-sized pieces
  • salt and pepper
  • 2 tablespoons flour
  • 4 tablespoons butter
  • 2 large onions, chopped
  • 4 cloves garlic, minced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 10 mushrooms, sliced
  • 3 medium red potatoes, peeled and diced
  • 2 tablespoons flour
  • 4 cups (2 cans) Guinness beer (or other dark stout)
  • 1 sprig rosemary
  • 1/2 cup green peas
  • 8 ounces sharp cheddar, grated
  • Sherry vinegar, to taste
  • 1 recipe (2 discs) Cheddar crust pie dough
  • 1 large egg + 1 tablespoon water

Instructions

  1. Cheddar Crust
  2. Pulse flour and 1 teaspoon salt in a food processor until combined (Can also use a stand or hand mixer). Add butter and pulse about 10 seconds, mixture should resemble a coarse corn meal. Add 1/4 cup water to mixture, pulse to combine. Dough should start to form together, but not be wet or sticky. If dough is too dry, add more water, 1 tablespoon at a time. Add cheese; pulse until combined.
  3. Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or overnight.
  4. Beef Pot Pies
  5. Preheat the oven to 375 degrees.
  6. In a large bowl, season the beef with salt and pepper and toss in the flour. Set aside.
  7. In a dutch oven set over medium heat, melt the butter. Brown the beef in batches, remove from pot once done. In needed, add more butter and melt.
  8. Add the onions, garlic, and a pinch of salt. Cook, stirring occasionally until onions are lightly browned and softened, about 10 minutes.
  9. Add the carrots, celery, mushrooms, and potatoes. Cook, stirring occasionally, until softened about 10 to 15 minutes. Add the flour and stir well to combine.
  10. Pour about half of the beer into the dutch oven and scrape up any browned bits from the bottom of the dutch oven.
  11. Transfer the beef back into the dutch oven, and add the rosemary and enough beer to just cover the beef and vegetables.
  12. Put in the oven and cook, covered, for 1 1/2 hours.
  13. Remove from the oven and stir. Add the green peas. Return to the oven and cook for another hour or until meat has become tender.
  14. If the stew remains thin, set the pan over medium-low heat. Add 1 tablespoon of cornstarch + 1 tablespoon of water to the stew. Cook uncovered until the liquid has reduced to a sauce-like consistency.
  15. Stir in half of the shredded cheddar. Season to taste with salt and pepper. Add sherry vinegar to taste.
  16. Butter each ramekin. Roll out pie dough rounds until 1/8-inch thick and line each ramekin with a bottom crust.
  17. Ladle the stew into ramekins, dividing evenly. Sprinkle each stew with the remaining cheddar.
  18. Top each ramekin with a piece of pie dough. Trim excess dough leaving an inch border around the border, tuck the excess underneath itself, and crimp with a fork. Make a few slits in the center with a sharp knife to allow steam to escape when cooking.
  19. Whisk the egg wash together in a small bowl. Brush the tops of the pies with the egg wash.
  20. Set the ramekins on a rimmed baking sheet, and bake at 375 degrees for about 30 minutes, or until the dough has crisped up and browned.
  21. Enjoy!

Nutrition

Find it online: https://prairiecalifornian.com/beef-pot-pies/