Home>Recipe>Irish Stout Beef Pot Pie Recipe – Home Pressure Cooking
Recipe
Irish Stout Beef Pot Pie Recipe – Home Pressure Cooking
Published: April 1, 2024
This Irish Stout Beef Pot Pie is my go-to comfort food. Tender beef, hearty veggies, and a flaky crust, all brought together by a rich stout-infused gravy. Pure home-cooked bliss!
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Nothing beats coming home to the aroma of a hearty Irish Stout Beef Pot Pie after a long day. Trust me, each bite of this pot pie, with its tender beef and rich stout gravy, gives a burst of warmth and comfort. It's one of those recipes I turn to when I want to treat myself to a cozy homemade meal. Now, let me walk you through each step. It's simpler than you think!
Ingredients for Irish Stout Beef Pot Pie
- Stew beef: Tender, flavorful base for the pie, cooks to perfection under pressure, adding richness and heartiness to the dish.
- Onion: Adds depth and sweetness to the filling, enhancing the overall flavor profile of the pie.
- Garlic: Infuses a savory aroma and taste, elevating the dish with its pungent and robust flavor.
- Carrots: Provide natural sweetness and vibrant color, adding texture and nutrients to the hearty filling.
- Celery: Offers a subtle earthy flavor and crunch, complementing the other ingredients in the savory pie filling.
- Irish stout beer: Imparts a rich, malty flavor, tenderizes the beef, and adds complexity to the filling with its unique taste.
- Beef broth: Enhances the savory depth of the filling, providing a rich and flavorful base for the pie.
- Tomato paste: Adds umami richness and depth to the filling, balancing the flavors and providing a touch of acidity.
- Thyme: Infuses a warm, herbaceous flavor, complementing the beef and vegetables with its aromatic and earthy notes.
- Flour: Thickens the filling to the perfect consistency, binding the ingredients together for a hearty and satisfying pie.
- Puff pastry: Creates a flaky, golden crust that encases the savory filling, adding a buttery and indulgent touch to the dish.
One interesting fact about this irish stout beef pot pie recipe is that adding a splash of Worcestershire sauce to the beef mixture can enhance the depth of flavor and give it a subtle umami kick. It's a secret ingredient that can take your pot pie to the next level!
Read more: Proja Recipes to Try at Home
Essential Kitchen Tools for Making This Pot Pie Recipe
- Pressure cooker: Essential for quickly tenderizing the stew beef and infusing flavors in a fraction of the time.
- Baking dish: Required for assembling and baking the pot pie with a golden puff pastry crust.
Common Questions About Preparing Irish Stout Beef Pot Pie
Serves: 6 people
Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour 5 minutes
Ingredients:
- 1 1/2 pounds stew beef, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, chopped
- 1 cup Irish stout beer
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons flour
- 1 sheet puff pastry
Instructions:
- In a pressure cooker, sauté the beef until browned. Add in the onion, garlic, carrots, and celery. Cook for a few minutes.
- Pour in the Irish stout beer, beef broth, tomato paste, thyme, salt, and pepper. Stir well.
- Close the pressure cooker lid and cook on high pressure for 30 minutes.
- Release the pressure and open the lid. Mix the flour with a bit of water and stir into the beef mixture to thicken.
- Pour the beef mixture into a baking dish. Cover with puff pastry.
- Bake in a preheated oven at 400°F (200°C) for 15 minutes or until the pastry is golden brown.
Nutritional value:
Per Serving in Calories: 420 kcal | Carbohydrates: 18 g | Protein: 30 g | Total Fat: 24 g | Saturated Fat: 8 g | Trans Fat: 0 g | Monounsaturated Fat: 10 g | Polyunsaturated Fat: 2 g | Cholesterol: 90 mg | Sodium: 620 mg | Dietary Fiber: 3 g | Sugar: 4 g | Calcium: 60 mg | Potassium: 700 mg | Iron: 4 mg | Vitamin A: 100 µg | Vitamin C: 8 mg
Tips for Making Irish Stout Beef Pot Pie Ahead of Time
Make Ahead Instructions
- Prepare the beef pot pie as instructed but do not bake the puff pastry.
- Cover the baking dish with the unbaked puff pastry and refrigerate.
- When ready to bake, preheat the oven and bake as directed.
Freezing Instructions
- Follow the recipe up to covering the beef mixture with puff pastry.
- Wrap the dish tightly with plastic wrap and aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake from frozen, remove wrapping, and bake in a preheated oven until golden brown.
