Guinness Beef Stew Pot Pies
Hearty Guinness beef stew is popped into little pot pies for an individual serving of Irish comfort.
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ingredients
- 1 lb stewing beef
- 1 Tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp olive oil
- 2 cloves garlic minced
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- 1/2 yellow onion chopped
- 1 large gold potato chopped
- 1 28 oz can crushed tomatoes
- 12 oz Guinness
- 1/2 Tbsp Worcestershire
- 1 bay leaf
- 1 tsp chopped fresh thyme
- Pinch red pepper flakes
- 2 sheets puff pastry
- 1 egg lightly beaten
instructions
- In a medium bowl, toss the beef with flour, salt and pepper to coat.
- Heat olive oil in a large Dutch oven or heavy-bottomed pan over medium-high heat. Once hot, add the beef and brown on all sides, approximately 3 minutes. Remove the beef to a plate and set aside.
- Add garlic, onion, carrot, celery, and potato to the pot. Stir and cook until tender, approximately 2 minutes. Stir in the crushed tomatoes, beef, beer, Worcestershire, and spices.
- Cover and stew over low heat for one hour. Season with salt and pepper to taste, then cool completely for at least 30 minutes.
- Preheat oven to 425 degrees F.
- Add the stew to small baking dishes such as cocettes or you can make this in a large baking dish if desired.
- Slightly roll out the puff pastry and cut into rounds that will hang over the edge of the baking dishes slightly. The best way to do this is turn the dish upside-down on the pastry and cut out around the dish, leaving a 1/2" border.
- Brush the edges of the cocettes with the beaten egg and top with the pastry pieces. Brush the tops with the egg wash and cut small slits in the top.
- Bake 20 minutes or until top is puffed and browned. Serve immediately.