Description
These Mini Beef Pot Pies are a comforting, savory dish featuring tender slow-cooked beef stew meat with vegetables in a rich gravy, topped with flaky puff pastry. Perfect for cozy dinners, they combine hearty flavors and a beautiful golden crust in individual servings.
Ingredients
Scale
Beef Stew
- 3 tablespoons vegetable oil
- 2 pounds beef stew meat (or chuck roast cut into small chunks)
- Salt and pepper (to taste)
- 1 medium onion (roughly chopped)
- 2 medium carrots (peeled and cut into ½ inch pieces)
- 4 ounce cremini mushrooms (sliced)
- 2 tablespoons tomato paste
- 3 cloves garlic (minced)
- ½ cup Guinness (or any dark Irish stout)
- 3 tablespoons all-purpose flour
- 1½ cups beef broth (low sodium)
- 1 beef bouillon cube
- 2 tablespoons Worcestershire sauce
- 1 teaspoon sugar
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 cup frozen peas
Pastry and Finishing
- 2 puff pastry sheets
- 1 egg (beaten, for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for slow cooking and baking the pot pies.
- Sear the Beef: Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the beef generously with salt and pepper. Add the meat in batches and sear for about 5 minutes each batch until browned. Transfer meat to a plate.
- Sauté Vegetables: Add onion, carrots, and mushrooms to the same pot and sauté until softened, about 5 minutes. Scrape the bottom of the pot to lift any browned bits.
- Add Beef and Thickener: Return the beef to the pot. Sprinkle flour over the meat and vegetables and cook for 1 minute to start thickening. Add tomato paste and garlic, cooking for 30 seconds more.
- Deglaze and Simmer: Pour in Guinness and cook for 2 minutes to reduce slightly. Then add beef broth, bouillon cube, Worcestershire sauce, sugar, thyme, and bay leaf. Stir to combine.
- Slow Cook the Stew: Bring to a simmer, cover the Dutch oven and transfer it to the oven. Cook for 2 to 2½ hours until the beef is tender.
- Finish Stew: Remove Dutch oven from oven, stir in frozen peas, and discard the bay leaf.
- Prepare Pastry Topping: Roll out puff pastry sheets and cut into 6-8 inch rounds, each about ½ to 1 inch larger than your ramekins.
- Assemble Pot Pies: Spoon beef mixture into each ramekin. Place a pastry round on top, press edges to seal, brush with beaten egg, and cut slits in the top to vent.
- Bake Pot Pies: Place ramekins on a baking sheet and bake in the oven at 350°F for 40 to 45 minutes until pastry is golden brown.
- Cool and Serve: Let the pot pies cool for 10 minutes before serving to set the filling.
Notes
- Beef Choice: Use chuck roast or beef stew meat for tender, flavorful results. Avoid lean cuts as they can dry out during slow cooking.
- Browning Matters: Take your time searing the beef to develop rich, deep flavors.
- Puff Pastry Tips: Keep puff pastry cold until ready to use for the best puff and texture.
- Ramekin Size: The recipe yields about 5 pot pies using 4 inch ramekins that are 3 inches deep.
- Quick Version: To save time, use the Instant Pot to cook the stew—sear meat on sauté, then pressure cook on high for 35 minutes.
- Vegetable Variations: Swap in potatoes, cauliflower, or your favorite veggies if desired.
- Guinness Substitute: Use red wine or extra beef broth if you prefer not to use beer.
- Storage: Refrigerate leftovers in airtight containers for 3-4 days and reheat in microwave or oven at 300°F for 10-15 minutes.
- Freezing: Freeze beef stew separately for up to 3 months or baked pot pies for up to 1 month in airtight containers.
