This pot pie is really, really good. It does take some planning since it needs to cool completely before adding the puff pastry but other than that it’s easy. I added some baby carrots to it just because. I found this recipe in Gourmet a few years ago and changed it around to suit my fancy.
Guinness and Beef Pot Pie
2 lbs stew beef, cut into 1 inch pieces
2 tbsps flour
1 tsp salt
1/2 tsp black pepper
2 tbsps vegetable oil
1 large onion, roughly chopped
2 garlic cloves, minces
3 tbsps water
1 cup beef broth
1 cup Guinness
1 tbsp Worcestershire sauce
2 sprigs fresh thyme
1/2 of a package of frozen puff pastry (one sheet), thawed
1 egg, beaten
1 tbsp water
Preheat oven to 350º.
Stir flour, salt and peper together in a shallow dish. Add the beef, making sure all sides are coated with flour then transfer to another plate.
Heat oil in a large ovenproof pot, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch. Transfer meat to a bowl and set aside.
Add onion, garlic, and water to the pot and cook until onion is soft, about 5 minutes. Stir beef back in the pot, add the broth, beer, Worcestershire and thyme. Bring to a simmer, then cover and transfer to the oven. Bake until beef is tender and sauce is thickened ~ about 1 1/4 hours. When done, discard thyme and cool stew completely, uncovered.
Increase oven temp to 425.
Put stew in a baking dish (or you can use individual dishes), top with the puff pastry. Slice some vents in the dough. Stir together the egg and water and brush over the top of the pastry.
Bake the pot pie until pastry is puffed and golden brown, about 20 minutes. Reduce oven to 400º and bake for 5 more minutes to thoroughly bake the puff pastry.