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Beef and Beer Potpie
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound boneless chuck roast
fat trimmed, cut into ¾-in. pieces
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 6 tablespoons all-purpose flour
divided
- 1.5 cups chopped leeks
from 2 medium leeks
- 1 cup chopped carrots
from 2 large carrots
- 2 tablespoons chopped fresh thyme
divided
- 0.5 cup stout beer
such as Guinness
- 2.5 cups beef stock
- 1 cup chopped butternut squash
- 0.5 package of frozen puff pastry sheets
thawed, 17.3-oz.
- 1 large egg
lightly beaten
- 1 tablespoon water
Directions
- 1
Preheat oven to 425°F. Heat the oil in a 10-inch cast-iron skillet over medium-high. Toss together the beef, salt, pepper, and 2 tablespoons of the flour in a medium bowl. Add to skillet; cook, stirring often, until the pieces are browned on all sides, about 8 minutes. Add the leeks, carrots, and 1½ tablespoons of the thyme. Cook until the vegetables begin to soften, about 4 minutes. Add the beer; cook 1 minute, stirring to loosen any browned bits from the bottom of the skillet. Whisk together the stock and the remaining flour; add to the skillet and bring to a simmer, stirring frequently. Reduce heat to medium; cook, stirring occasionally, until the beef is tender and the sauce thickens, 30 to 35 minutes, adding the squash after 15 minutes.
- 2
Roll out the puff pastry gently into a 12-inch square. Place the pastry over the simmering beef mixture. Whisk together the egg and water; brush over the pastry. Cut several slits in the center of the pastry. Bake in oven until the pastry is golden brown, about 15 minutes. Sprinkle with the remaining thyme.
Beef and Beer Potpie
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About this Recipe
Cozy up to a bowl of pure comfort with this Beef and Beer Potpie, a hearty and satisfying dish that brings together tender beef and rich flavors, perfect for chilly evenings.
This potpie stands out by combining the deep, malty notes of stout beer with savory, slowly braised chuck roast, creating an incredibly rich and flavorful filling. The thoughtful inclusion of sweet leeks, hearty carrots, and tender butternut squash adds essential layers of earthy sweetness and texture, all culminating beneath a gloriously golden, flaky puff pastry crust. It’s a truly satisfying meal where every ingredient plays a vital role in building a complex, comforting profile.
Prepare your senses for a deeply savory and wonderfully rich experience beneath that crisp, golden crust. You'll discover succulent pieces of boneless chuck roast, tender and yielding, swimming in a robust, aromatic gravy. This hearty foundation is beautifully complemented by the delicate sweetness of leeks and squash, alongside tender, vibrant carrots. Each bite offers a delightful textural contrast between the buttery, flaky puff pastry and the substantial, comforting stew within, making it a truly satisfying and memorable meal.
Feel free to experiment with the vegetables; parsnips or celery would make excellent additions. For a lighter touch, you could try a blonde ale instead of stout, though you’ll lose some of the deep, roasty notes. If you're out of fresh thyme, dried thyme can be used, typically about one-third of the amount.
This Beef and Beer Potpie is the ultimate cold-weather meal, perfect for a cozy family dinner or a comforting weekend gathering. Serve it as a stand-alone star, perhaps with a simple green salad to balance the richness.