Steak & Guinness Pot Pie

🧂 Ingredients

• 2 lbs beef chuck

  cut into 1/2 inch cubes
• 1 large onion

  thinly sliced
• 4 cloves garlic

  minced
• 3 sticks celery

  diced
• 8-10 mushrooms

  thinly sliced
• 2 cups diced potatoes

  or thinly sliced
• 1 1/2- 2 cups frozen peas & carrots
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1 1/2 cups Guinness beer
• 2 cups beef broth
• 3 tbsp brown sugar
• 2 tbsp flour dissolved just enough water
• salt & pepper

  to taste
• 2-3 tbsp olive oil
• 1, 2 count

  pkg of store bought pie crust
• 1 egg beaten with a pinch of salt

Instructions

• 1 Generously season the beef with salt and pepper.
• 2 Add the oil into a Dutch oven over medium heat. Add in the seasoned beef and
  brown on all sides before removing it with a slotted spoon and letting it rest
  on a paper towel lined plate to drain.
• 3 Add the onions to the pot and sautee for a couple of minutes, or until they're
  soft and translucent.
• 4 Add the garlic and sautee for about two minutes, stirring often
• 5 Add in the celery and mushrooms to the pot and sautee them for a couple of
  minutes.
• 6 Next, add in the tomato paste, thyme and rosemary and stir to evenly disperse.
  Stir the beef back into the pot along with the stout and the broth. Bring the
  stew to a rolling boil.
• 7 Stir in the brown sugar and add a bay leaf to the stew, then turn the heat down
  to a low simmer. Cover the pot and let the stew simmer for about 30 minutes.
• 8 Stir in the potatoes, return the cover and let the stew continue to simmer for
  another 30 minutes or so.
• 9 After making sure the potatoes are fork tender, bring the stew to a rapid boil,
  and then stir in the flour slurry until evenly incorporated.
• 10 The stew will start to thicken right away, and once it's reached the consistency
  you like, turn the heat off and add the frozen peas and carrots.Roll out the
  first pie crust. Lay it evenly in the bottom of a 9" pie pan. Gently press the
  sides into the glass so it rests flat against the dish. Prick the bottom several
  times with a fork.
• 11 Ladle the stew into the pie pan until it's even or just above the top of the
  dish, and then carefully lay the other pie crust out over top. Pinch the two
  crusts together along the rim of the dish to seal.
• 12 Brush the top of the pie lightly with egg wash and use a sharp knife to cut 2-3
  slits in the top. Bake the pot pie in the oven at 400 degrees for 20-25 minutes
  and until the crust has turned golden and crispy.
• 13 Remove the pie from the oven and allow it rest for 5-10 minutes before slicing
  and serving.

Nutrition Info