Description
This hearty stout braised steak and mushroom pot pie is the ultimate comfort food, filled with tender beef and rich gravy.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup stout beer
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 package refrigerated pie crusts
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, heat vegetable oil over medium-high heat. Add beef and brown on all sides.
- Add onions and garlic; sauté until softened.
- Stir in mushrooms, stout, beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer.
- Simmer for 1.5 to 2 hours until beef is tender.
- Stir in cornstarch mixture and cook until thickened.
- Transfer filling to a pie dish and cover with pie crust, trimming the excess.
- Cut slits in the top to allow steam to escape.
- Bake for 30-35 minutes, until crust is golden brown.
- Let cool slightly before serving.
Notes
- For a richer flavor, use a stout like Guinness.
- Serve with a side salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg