Rich, slow-braised beef stew with stout beer, root vegetables, and pearl onions, topped with buttery, golden puff pastry.
Pearl onions: to peel fresh ones easily, blanch in boiling water for 2 minutes, then slip off skins. Frozen pearl onions save time and work equally well. For a thicker stew, increase flour to 4 tbsp in the roux. For a brothier consistency, reduce flour to 2 tbsp.
Stout beer adds deep, malty richness; do not substitute with lighter beers. If avoiding alcohol, replace with an equal amount of beef stock and add 1 tsp instant coffee or espresso powder for depth. Beef can be browned and stew partially cooked up to 1 day ahead; cool, cover, and refrigerate. Reheat gently on stovetop before transferring to baking dish and topping with pastry.
Ingredients
Scale
Measurement units
- 2 lb beef chuck, cut into 1.5-inch cubes
- 12 oz stout beer (one 12 oz bottle or can)
- 2 cups beef stock
- 1 lb pearl onions, peeled (frozen pearl onions may be substituted; thaw before use)
- 3 medium carrots
- 2 medium parsnips
- 2 stalks celery stalks
- 1 lb potatoes, Yukon Gold
- 2 tbsp tomato paste
- 4 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 4 cloves garlic cloves, minced
- 3 tbsp butter (2 tablespoons plus 1 tablespoon, divided)
- 2 tbsp olive oil
- 3 tbsp all-purpose flour (for roux thickener)
- 1 tbsp Worcestershire sauce
- salt (to taste)
- black pepper (to taste)
- 1 sheet puff pastry, thawed (one 9.25 oz sheet, or homemade equivalent)
- 1 yolk egg yolk (for egg wash)
- 1 tbsp water (for egg wash)
Ingredients
Scale
Measurement units
- 2 lb beef chuck, cut into 1.5-inch cubes
- 12 oz stout beer (one 12 oz bottle or can)
- 2 cups beef stock
- 1 lb pearl onions, peeled (frozen pearl onions may be substituted; thaw before use)
- 3 medium carrots
- 2 medium parsnips
- 2 stalks celery stalks
- 1 lb potatoes, Yukon Gold
- 2 tbsp tomato paste
- 4 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 4 cloves garlic cloves, minced
- 3 tbsp butter (2 tablespoons plus 1 tablespoon, divided)
- 2 tbsp olive oil
- 3 tbsp all-purpose flour (for roux thickener)
- 1 tbsp Worcestershire sauce
- salt (to taste)
- black pepper (to taste)
- 1 sheet puff pastry, thawed (one 9.25 oz sheet, or homemade equivalent)
- 1 yolk egg yolk (for egg wash)
- 1 tbsp water (for egg wash)
Instructions
Brown the beef
Pat 2 lb beef chuck cubes dry with paper towels and season generously with salt and pepper.
Heat butter (2 tablespoon) and olive oil (2 tablespoon) in a Dutch oven over medium-high heat until shimmering.
Working in batches to avoid crowding, brown beef on all sides until deeply caramelized, about 3–4 minutes per batch. Transfer to a plate.
Equipment: oven, Dutch oven or heavy-bottomed pot with lid
Build the braising base
In the same pot, add 1 lb pearl onions, 3 medium carrots (3 medium), 2 medium parsnips (2 medium), celery stalks, and 4 minced garlic cloves. Sauté until softened and fragrant, about 5 minutes.
Stir in tomato paste (2 tablespoon) and cook for 1 minute to caramelize slightly.
Pour in stout beer (12 ounce), scraping up browned bits from the bottom of the pot with a wooden spoon.
Add beef stock (2 cup), Worcestershire sauce (1 tablespoon), fresh thyme sprigs, and bay leaf.
Equipment: Dutch oven or heavy-bottomed pot with lid, wooden spoon or silicone spatula, measuring cups and spoons
Braise the stew
Return beef and any accumulated juices to the pot. Bring to a simmer, then cover and transfer to a 325°F oven.
Braise for 90 minutes, stirring occasionally, until beef is very tender.
Equipment: oven, Dutch oven or heavy-bottomed pot with lid
Add root vegetables and thicken
Remove pot from oven and stir in 1 lb Yukon Gold potatoes cut into 1-inch cubes.
In a small bowl, whisk together butter (1 tablespoon) and all-purpose flour (3 tablespoon) to form a smooth paste (beurre manié).
Stir the beurre manié into the stew in small pieces until fully incorporated. Return to oven, uncovered, and cook for 20 minutes until potatoes are tender and sauce thickens.
Remove thyme sprigs and bay leaf. Taste and adjust seasoning with salt and pepper.
Equipment: oven, small bowl, Dutch oven or heavy-bottomed pot with lid
Prepare pastry topping
Preheat oven to 400°F if not already at temperature.
Whisk together egg yolk and water (1 tablespoon) in a small bowl to make egg wash.
Transfer hot stew to four individual ramekins or one 2-quart baking dish.
Cut 1 sheet puff pastry to fit the top of the dish(es), leaving a 1-inch overhang. Brush pastry with egg wash.
Equipment: oven, four individual ramekins or one 2-quart baking dish, small bowl, Dutch oven or heavy-bottomed pot with lid, pastry brush
Bake the pot pie
Place pastry-topped dish(es) on a baking sheet and bake at 400°F until pastry is puffed and deep golden brown, 20–25 minutes.
Remove from oven and let rest for 5 minutes before serving.
Equipment: oven, Dutch oven or heavy-bottomed pot with lid, four individual ramekins or one 2-quart baking dish, pastry brush
Before you cook
Cook notes
- • Beef can be browned and stew partially cooked up to 1 day ahead; cool, cover, and refrigerate. Reheat gently on stovetop before transferring to baking dish and topping with pastry.
- • Pearl onions: to peel fresh ones easily, blanch in boiling water for 2 minutes, then slip off skins. Frozen pearl onions save time and work equally well.
- • Stout beer adds deep, malty richness; do not substitute with lighter beers. If avoiding alcohol, replace with an equal amount of beef stock and add 1 tsp instant coffee or espresso powder for depth.
- • For a thicker stew, increase flour to 4 tbsp in the roux. For a brothier consistency, reduce flour to 2 tbsp.
- • Puff pastry must be thawed before use to prevent cracking. If using homemade pastry, ensure it is well-chilled before topping the hot stew.
- • Egg wash creates a glossy, golden crust; do not skip this step for visual appeal and browning.
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