Serves 4
80 min
Beef and Beer Potpie
Recipe GLPR27b09d55050e1d
A hearty American classic featuring tender chunks of beef braised in rich stout beer and beef stock, combined with sweet carrots, leeks, and butternut squash, then topped with a golden, flaky puff pastry crust.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tablespoons extra-virgin olive oil
1 pound boneless chuck roast, fat trimmed, cut into ¾-inch pieces
1 teaspoon kosher salt
1 teaspoon black pepper
6 tablespoons all-purpose flour, divided
1 ½ cups chopped leeks
1 cup chopped carrots
2 tablespoons chopped fresh thyme, divided
½ cup stout beer
2 ½ cups beef stock
1 cup chopped butternut squash
½ (17.3-oz.) package of frozen puff pastry sheets, thawed
1 large egg, lightly beaten
1 tablespoon water
Directions
Heat olive oil in a large heavy-bottomed pot over medium-high heat. Pat the beef pieces dry with paper towels, then season with salt and pepper. Working in batches to avoid crowding, brown the beef on all sides until deeply caramelized, about 8-10 minutes total. Transfer the browned beef to a plate.
Sprinkle 4 tablespoons of flour over the bottom of the pot and whisk constantly for 1 minute to cook the flour and deglaze the pan, scraping up any browned bits.
Pour in the stout beer and scrape the bottom of the pot with a wooden spoon to incorporate all the flavorful browned bits. Simmer for 2 minutes.
Return the beef to the pot and add the beef stock, stirring well. Bring to a simmer, then reduce heat to low, cover partially, and braise for 30 minutes.
Meanwhile, prepare a slurry by mixing the remaining 2 tablespoons of flour with a little water until smooth. Add the leeks, carrots, and 1 tablespoon of thyme to the pot. Stir in the flour slurry and add the butternut squash.
Continue cooking uncovered at a gentle simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened to coat the back of a spoon.
Taste and adjust seasoning with additional salt and pepper if needed. Stir in the remaining 1 tablespoon of fresh thyme.
Preheat your oven to 400°F. Pour the beef and vegetable mixture into a 2-3 quart baking dish.
Cut the thawed puff pastry to fit your baking dish, leaving slight overhang. Place over the filling. Whisk together the beaten egg and water, then brush this egg wash over the pastry. Cut small vents in the top to allow steam to escape.
Bake in the preheated oven for 20-25 minutes, until the pastry is puffed and golden brown. Let rest for 5 minutes before serving.
