Beef chuck slow-braised in stout with pearl onions, root vegetables and potatoes, baked under a golden puff pastry lid.
Before you start: cut the beef into 1.5-inch cubes and pat dry; have a 2.5- to 3-quart baking dish about 9 inches across ready. To peel fresh pearl onions easily, boil them 2 minutes, drain and slip off the skins.
Make ahead: braise the filling up to 2 days ahead and refrigerate. Reheat it on the stove until simmering before topping with pastry and baking.
Ingredients
Scale
Measurement units
- 2 lb beef chuck (trimmed and cut into 1.5-inch cubes)
- 2 tsp kosher salt (divided)
- ½ tsp ground black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 lb pearl onions (fresh peeled or frozen and thawed)
- 3 carrots (cut into 1-inch pieces)
- 2 parsnips (cut into 1-inch pieces)
- 2 celery stalks (cut into 1-inch pieces)
- 4 garlic cloves (minced)
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour (plus a little for rolling)
- 12 fl oz stout beer, such as Guinness (one 12 oz bottle)
- 2 cups beef stock
- 1 tbsp Worcestershire sauce
- 4 fresh thyme sprigs
- 1 bay leaf
- 1 lb Yukon Gold potatoes (cut into 1-inch cubes)
- 1 sheet puff pastry (one 9 to 10 oz sheet, thawed)
- 1 large egg yolk
- 1 tbsp water (for the egg wash)
Ingredients
Scale
Measurement units
- 2 lb beef chuck (trimmed and cut into 1.5-inch cubes)
- 2 tsp kosher salt (divided)
- ½ tsp ground black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 lb pearl onions (fresh peeled or frozen and thawed)
- 3 carrots (cut into 1-inch pieces)
- 2 parsnips (cut into 1-inch pieces)
- 2 celery stalks (cut into 1-inch pieces)
- 4 garlic cloves (minced)
- 2 tbsp tomato paste
- 3 tbsp all-purpose flour (plus a little for rolling)
- 12 fl oz stout beer, such as Guinness (one 12 oz bottle)
- 2 cups beef stock
- 1 tbsp Worcestershire sauce
- 4 fresh thyme sprigs
- 1 bay leaf
- 1 lb Yukon Gold potatoes (cut into 1-inch cubes)
- 1 sheet puff pastry (one 9 to 10 oz sheet, thawed)
- 1 large egg yolk
- 1 tbsp water (for the egg wash)
Instructions
Brown the beef
Heat the oven to 325°F.
Pat beef (2 lb) dry and season with salt (1 ½ tsp) and pepper (½ tsp).
Heat olive oil (2 tbsp) in the Dutch oven over medium-high heat. Brown the beef in two or three batches, turning until deeply browned on several sides, about 10 minutes in all, then move it to a plate.
Equipment: Dutch oven with lid
Cook the vegetables
Lower the heat to medium and add butter (2 tbsp), pearl onions (1 lb), carrots, parsnips and celery. Cook, stirring, until lightly browned, about 5 minutes.
Stir in garlic and tomato paste (2 tbsp) and cook until the paste darkens, about 1 minute. Sprinkle in flour (3 tbsp) and stir to coat everything.
Equipment: Dutch oven with lid, wooden spoon
Deglaze and build the braise
Pour in stout (12 fl oz) and scrape up the browned bits from the bottom of the pot.
Add beef stock (2 cups), Worcestershire (1 tbsp), thyme sprigs, bay leaf and the beef with its juices. Bring to a simmer.
Equipment: Dutch oven with lid, wooden spoon
Braise
Cover the pot and braise in the 325°F oven, about 1 hour.
Equipment: Dutch oven with lid
Add the potatoes and finish braising
Stir in potatoes (1 lb), making sure they're mostly submerged. Cover and return to the oven until the beef is fork-tender and the potatoes are cooked through, about 35 minutes.
Equipment: Dutch oven with lid
Top with pastry
Raise the oven to 400°F. Remove the thyme stems and bay leaf.
Taste and season the filling with salt (½ tsp), then spoon it into the baking dish set on the baking sheet.
On a lightly floured counter, roll puff pastry (1 sheet) just large enough to cover the dish with a small overhang, lay it over the filling and press the edges to the rim.
Whisk egg yolk with water (1 tbsp), brush it over the pastry and cut a few slits in the center for steam.
Equipment: 2.5- to 3-quart baking dish, rimmed baking sheet, pastry brush
Bake
Bake until the pastry is puffed and deep golden brown and the filling bubbles at the edges, about 22 minutes.
Equipment: 2.5- to 3-quart baking dish, rimmed baking sheet
Rest
Let the pot pie rest so the gravy thickens slightly, about 10 minutes, then serve.
Tomorrow's Meal
Beef & Stout Skillet Hash with Fried Eggs
Leftover filling chopped and crisped in a hot skillet, topped with runny-yolk eggs.
You'll need to pick up:
1 tbsp oil4 eggschopped parsleytoast for serving
Quick overview:
- 1.Chop the leftover beef and vegetables into small pieces
- 2.Heat the oil in a skillet over medium-high heat, add the filling and press it flat; cook 4 to 5 minutes until crisp underneath and hot through to 165°F
- 3.Turn it in sections and make 4 wells, crack in the eggs, cover and cook 3 to 4 minutes until the whites are set
- 4.Sprinkle with parsley and serve with toast
Before you cook
Cook notes
- • Before you start: cut the beef into 1.5-inch cubes and pat dry; have a 2.5- to 3-quart baking dish about 9 inches across ready.
- • Make ahead: braise the filling up to 2 days ahead and refrigerate. Reheat it on the stove until simmering before topping with pastry and baking.
- • To peel fresh pearl onions easily, boil them 2 minutes, drain and slip off the skins.
- • Keep the puff pastry cold until the moment you lay it on so it puffs well.
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