Beer Braised Beef And Vegetable Pot Pie Recipe

Recipe By Slurrp

This beer braised beef and vegetable pot pie is a hearty and comforting dish that is perfect for a cozy dinner. The beef is slow-cooked in a rich and flavorful beer-based sauce, which adds a depth of flavor to the dish. The vegetables are tender and add a pop of color and freshness. The pot pie is then topped with a flaky and buttery crust, making it the ultimate comfort food.

4.7
27 Rating -
Rate
Non Vegdiet
1hr 15minstotal
15minsPrep
1hr Cook
1hr 15m.total
15m.Prep
1hr Cook
Beer Braised Beef And Vegetable Pot Pie
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ingredients serve

Ingredients for Beer Braised Beef And Vegetable Pot Pie Recipe

  • 0.33 pound Beef Stew Meat, Cut Into Bite Sized Pieces
  • 0.33 tablespoon Vegetable Oil
  • 0.17 Onion, Diced
  • 0.33 Carrots, Diced
  • 0.33 Celery Stalks, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.17 Bottle Beer
  • 0.33 cup Beef Broth
  • 0.33 tablespoon Tomato Paste
  • 0.17 tablespoon Worcestershire Sauce
  • 0.17 teaspoon Dried Thyme
  • 0.33 Bay Leaves
  • As required Salt And Pepper, To Taste
  • 0.17 cup Frozen Peas
  • 0.33 tablespoon All Purpose Flour
  • 0.33 tablespoon Butter
  • 0.17 Sheet Puff Pastry
  • 0.17 Egg, Beaten

Directions: Beer Braised Beef And Vegetable Pot Pie Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.In a large oven-safe pot, heat some oil over medium-high heat. Add the beef and cook until browned on all sides.
  • STEP 3.Remove the beef from the pot and set aside. In the same pot, add the onions, carrots, and celery. Cook until the vegetables are softened.
  • STEP 4.Add the garlic and cook for another minute.
  • STEP 5.Return the beef to the pot and pour in the beer. Bring to a boil and let it simmer for a few minutes.
  • STEP 6.Add the beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Season with salt and pepper.
  • STEP 7.Cover the pot and transfer it to the preheated oven. Cook for about 2 hours or until the beef is tender.
  • STEP 8.Remove the pot from the oven and discard the bay leaves. Stir in the frozen peas.
  • STEP 9.In a separate bowl, mix together the flour and butter to form a paste. Stir this into the pot to thicken the sauce.
  • STEP 10.Roll out the puff pastry and cut it into a shape that fits the pot. Place the pastry on top of the pot, covering the filling.
  • STEP 11.Brush the pastry with beaten egg and make a few slits on top to allow steam to escape.
  • STEP 12.Return the pot to the oven and bake for about 25 minutes or until the pastry is golden brown and cooked through.
  • STEP 13.Remove from the oven and let it cool for a few minutes before serving.
  • STEP 14.Serve the beer braised beef and vegetable pot pie hot, with a side of salad or mashed potatoes.

Cooking Tips

  • Choose a flavorful beer, such as a stout or ale, to enhance the taste of the dish.
  • For a shortcut, you can use store-bought puff pastry instead of making your own.
  • Make sure to let the pot pie cool slightly before serving to avoid burning your mouth.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the pot pie in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through.
  • Serve the reheated pot pie with a fresh salad or some crusty bread for a complete meal.
Nutrition
value
745
calories per serving
48 g Fat35 g Protein40 g Carbs3 g FiberOther

Current Totals

  • Fat
    48g
  • Protein
    35g
  • Carbs
    40g
  • Fiber
    3g

MacroNutrients

  • Carbs
    40g
  • Protein
    35g
  • Fiber
    3g

Fats

  • Fat
    48g

Vitamins & Minerals

  • Calcium
    44mg
  • Iron
    5mg
  • Vitamin A
    1845mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    37mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    61mg
  • Manganese
    < 1mg
  • Phosphorus
    337mg
  • Selenium
    38mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp