Guinness Pot Pie with Beer Bread Biscuits
User Reviews
4.9
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Prep Time
45 mins
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Cook Time
1 hr 15 mins
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Total Time
2 hrs
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Servings
4 to 6 people
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Course
Main Course
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Cuisine
American
Guinness Pot Pie with Beer Bread Biscuits
Description
This Guinness Pot Pie with Beer Bread Biscuits features beef chuck roast cut into bite-sized pieces, seasoned and dusted with flour before searing until golden brown. The meat is cooked with diced onion, carrot, celery, garlic, thyme, sliced cremini mushrooms, and tomato paste. Guinness beer and beef stock add depth and richness to the filling as it simmers. Frozen peas are stirred in last for a pop of color and sweetness.
Instead of a traditional pie crust, the dish is topped with beer bread biscuits made from a blend of all-purpose and whole wheat flour, baking powder, salt, beer, and melted butter. These biscuits bake to a golden-brown crust with a tender, airy crumb, providing a flavorful contrast to the hearty filling. The pot pie is baked at 350°F until the biscuits are cooked through and lightly browned.
This meal works well as a comforting dinner and pairs nicely with a simple green salad or steamed vegetables. Preparing the biscuit batter in advance while vegetables soften helps streamline the cooking process.
The recipe is adapted from Gourmet 2004, and freezing is not discussed; best to serve fresh. The beef pieces should be approximately 1 inch for even cooking and tenderness.
Ingredients
- 2 pounds beef chuck roast cut into 1 inch pieces, boneless
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons flour
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 1 onion diced, sweet
- 1/3 cup carrot sliced
- 1/3 cup celery diced
- 2 garlic minced, cloves
- ½ teaspoon thyme dried
- 8 ounces cremini mushrooms sliced
- 2 tablespoons tomato paste
- 2/3 cup peas frozen
- 8 ounces Guinness beer
- 12 to 16 ounces beef stock or beef broth
beer bread biscuits
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 12 ounces beer of your favorite
- 3 to 4 tablespoons unsalted butter melted
Instructions
- As a note, I like to have all of my beer bread ingredients measured out before starting. While the vegetables are softening, I will mix together the biscuit batter. Instructions for mixing the batter are at the end of the recipe.
- Preheat the oven to 350 degrees F. Make sure the beef is cut into small chunks – around 1 inch in size, so the beef can cook through in the oven. Season the beef with salt and pepper. Sprinkle with the flour and toss well to evenly cover the beef.
- Heat a 5 quart enamel skillet/pot (or a large cast iron) over medium high heat. Add the oil and once it’s shimmering, add the beef in a single layer. You might have to do 1 to 2 batches. Sear the beef on both sides until it is golden brown, about 2 to 3 minutes per side. Remove the beef with a slotted spoon and set it aside on a plate.
- Keep the heat until the skillet on medium-low. Add in the butter. Once melted, stir in the onion, carrots, celery and garlic with a pinch of salt and pepper. Stir in the thyme. Cook until softened, about 5 to 6 minutes. Use a wooden spoon to stir the vegetables and help scrape any brown bits of flavor from the bottom of the pot.
- Stir in the mushrooms. Let them cook for about 5 minutes, until they soften. Stir in the tomato paste and cook for another 5 minutes.
- With the heat on medium, stir in the Guinness and scrape the bottom of the pan again. Add the beef back to the skillet along with the beef stock. Bring the mixture to a boil then turn off the heat. Stir in peas.
- Spoon the beer bread batter (directions below) on top of the pot pie in ½ cup biscuit-like drops. Drizzle the melted butter over top of the batter.
- Bake the pot pie for 65 to 75 minutes, or until the bread is golden brown and set on the bottom. Be sure to gently check under the biscuits and see if the dough is cooked through.
- Remove from the oven and let the pot pie cool slightly before serving.
beer bread biscuits batter
- Sift together the all-purpose and whole wheat flours into a large bowl. Stir in the baking powder and the salt.
- Pour in the beer and stir until a batter forms. It will be thick and bubbly. Let sit for about 5 minutes before spooning on top of the pot pie.
Notes
- Measure all beer bread biscuit ingredients before starting to streamline preparation.
- Cut beef into roughly 1-inch chunks for even cooking through the oven braising process.
- Prepare biscuit dough while vegetables are softening to save overall cooking time.
- The recipe is adapted from a 2004 Gourmet issue, indicating classic preparation methods.
User Reviews
Overall Rating
4.9
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