Beef and Beer Potpie

Beef and Beer Potpie

from realsimple.com

Get the recipe for 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 (17.3-oz.) package of frozen puff pastry sheets, thawed
  • 1 large egg, lightly beaten
  • 1 tablespoon water

Directions

  1. 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. 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.