Beef Beer Pies
Savor the ultimate comfort food with these hearty Beef Beer Pies, a recipe that combines tender beef chuck, a rich stout-infused gravy, and buttery, flaky puff pastry. Bursting with robust flavors of slow-cooked beef, caramelized onions, garlic, and fresh thyme, this dish is a celebration of rustic, homestyle cooking. The addition of stout beer adds deep, malty undertones to the savory filling, perfectly complemented by the golden crispiness of the pastry crust. Easy to prepare with store-bought puff pastry and baked to a stunning finish, these individual pies make a perfect centerpiece for cozy family dinners or a crowd-pleasing treat for gatherings. Plus, the make-ahead filling ensures convenience without compromising flavor. Elevate your dinner table with these rich and satisfying pies—your new cold-weather favorite!
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Recipe Information
Ingredients
- 500 grams beef chuck
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 2 medium, diced carrots
- 250 milliliters stout beer
- 500 milliliters beef stock
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon fresh thyme
- 2 sheets frozen puff pastry
- 1 large, beaten egg
Instructions
Preheat your oven to 160°C (320°F).
Cut the beef chuck into 2-inch chunks and season with salt and pepper.
Dredge the beef in the flour, shaking off the excess.
Heat the olive oil in a large, oven-safe, heavy-bottomed pot over medium heat.
Sear the beef chunks in batches until browned on all sides. Remove and set aside.
In the same pot, add the diced onion and cook for 3-4 minutes until softened.
Add the garlic and cook for another minute.
Stir in the diced carrots and cook for 5 minutes.
Deglaze the pot with the stout beer, scraping the bottom to release any browned bits.
Return the seared beef to the pot.
Pour in the beef stock and add Worcestershire sauce, bay leaf, and thyme.
Bring to a simmer, cover with a lid, and transfer the pot to the oven.
Cook for 2 hours, stirring occasionally, until the beef is tender and the liquid has reduced to a thick gravy-like consistency.
Remove the pot from the oven and let the filling cool completely.
Preheat the oven again to 200°C (400°F).
Roll out the puff pastry sheets on a lightly floured surface and cut out rounds slightly larger than your desired pie dish or muffin tin cups.
Line the pie dishes or tins with the pastry rounds, pressing gently to fit.
Fill each pastry shell with the cooled beef filling.
Cut additional pastry rounds for the lids and place them on top, sealing the edges by crimping with a fork.
Brush the tops with the beaten egg for a golden finish.
Make a small slit in the top of each pie for steam to escape.
Bake the pies for 25-30 minutes or until the pastry is puffed and golden brown.
Allow the pies to cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
4608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.1 g | 353% | |
| Saturated Fat | 81.0 g | 405% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 680 mg | 226% | |
| Sodium | 8996 mg | 391% | |
| Total Carbohydrate | 360.7 g | 131% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 19.4 g | ||
| Protein | 186.3 g | 373% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 300 mg | 23% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 3254 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
