Guinness & Beef Pot Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 352.6
- Total Fat: 18.0 g
- Cholesterol: 45.5 mg
- Sodium: 662.9 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 3.6 g
- Protein: 4.4 g
View full nutritional breakdown of Guinness & Beef Pot Pie calories by ingredient
Introduction
We love comforting pot pies, and the addition of stout beer really takes the flavor up a notch in this beef pot pie recipe! We love comforting pot pies, and the addition of stout beer really takes the flavor up a notch in this beef pot pie recipe!Number of Servings: 8
Ingredients
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CRUST:
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 tsp. salt
1/4 cup butter
1/4 T. cider vinegar
cold water
FILLING:
1/2 cup all-purpose flour
1 tsp. salt
1/2 tsp. pepper, divided
3/4 pounds lean beef stew meat
1 Tbsp. olive oil
1 lb. pound potatoes, cubed
2 cups carrots, chopped
1 cup onions, coarsely chopped
! cup rutabaga, cubed
1 cup Guiness draught stout
3/4 cup beef broth
1 tsp. fresh thyme or 1/2 tsp dried thyme
Directions
Combine flours and salt. Cut in butter until pieces are the size of peas. Sprinkle vinegar over mix and toss lightly with a fork. Add only enough cold water to form a dough. Roll between two sheets of plastic and store in refrigerator.
1. Preheat oven to 350. Combine flour, 1/2 tsp salt and 1/4 tsp. pepper in food storage bag. Add half of beef and shake to coat. Repeat with remaining beef.
2. Heat oil in large skillet over medium-high heat. Add beef and cook. Cook until browned on both sides, turning once. Do not crowd meat. Place in 2 1/2 - 3 qt. casserole. Add potatoes, carrots, onions, and rutabaga; mix well.
3. In same skillet, add stout, broth, thyme, remaining 1/2 tsp salt and remaining 1/4 tsp. pepper + 1/4 cup of the dredging mix. Cook until thickened. Pour into casserole.
4. Cover; bake 2 1/2 to 3 hours until meat is fork-tender, stirring once. Remove cover. Let stand at room temperature 15 minutes.
5. Turn oven to 425. Place crust over casserole and press edges to seal. Cut slits in crust. Bake 15 to 20 minutes or until crust is golden brwon. Cool slightly before serving.
Serving Size: Makes 8 servings
1. Preheat oven to 350. Combine flour, 1/2 tsp salt and 1/4 tsp. pepper in food storage bag. Add half of beef and shake to coat. Repeat with remaining beef.
2. Heat oil in large skillet over medium-high heat. Add beef and cook. Cook until browned on both sides, turning once. Do not crowd meat. Place in 2 1/2 - 3 qt. casserole. Add potatoes, carrots, onions, and rutabaga; mix well.
3. In same skillet, add stout, broth, thyme, remaining 1/2 tsp salt and remaining 1/4 tsp. pepper + 1/4 cup of the dredging mix. Cook until thickened. Pour into casserole.
4. Cover; bake 2 1/2 to 3 hours until meat is fork-tender, stirring once. Remove cover. Let stand at room temperature 15 minutes.
5. Turn oven to 425. Place crust over casserole and press edges to seal. Cut slits in crust. Bake 15 to 20 minutes or until crust is golden brwon. Cool slightly before serving.
Serving Size: Makes 8 servings
