Guinness Beef and Onion Pot Pie
Get into the Irish spirt with this Guinness Beef and Onion Pot Pie. So good and our family's new favourite comfort food.
Ingredients
- 1.5 lbs beef chuck, cut into 1" cubes
- 2 tsp vegetable oil, such as canola or grapeseed oil
- 1 1/2 cups chopped yellow (cooking) onions, about 2 medium
- 2 large OR 3 medium-small carrots, roughly chopped into 10 cm wide pieces
- 2 medium garlic cloves, minced
- 1 tsp dried thyme, or 1 tbsp fresh thyme leaves
- 1 tsp dried parsley, or 2 tsp fresh chopped parsley leaves
- 1/2 tsp kosher salt, plus more for finishing seasoning
- 1/2 tsp fresh ground black pepper
- 1 1/2 cups Guinness or another stout beer
- 1 1/2 cups beef broth
- 2 tbsp corn starch
- 2 medium russet potatoes, peeled and thinly sliced (1/8" thick)
- 1/4 cup grated old cheddar cheese (white or orange will work)
Instructions
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Preheat oven to 375° F.
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In a medium Dutch Oven or large sauce pan, heat vegetable oil over medium-high heat. Add beef and cook on all sides until browned. Remove from pot and set aside. Add onions and carrots. Season lightly with salt and pepper. Cook for 4-6 minutes until starting to soften. Add garlic, thyme and parsley. Cook for 1-2 minutes, until fragrant. Add beer and broth and return to a simmer.
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Add cornstarch to a small bowl and slowly add 1-2 tbsp of the beer/broth mixture while whisking cornstarch the entire time. Once the cornstarch has about 1/4 cup of liquid in it and has dissolved, slowly whisk cornstarch mixture into the pot.
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Return beef to the pot. Bring pot to a boil, boil for 1-3 minutes, and remove from heat.
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Carefully, add beef mixture to either one ovenproof casserole dish or 6 single serving ovenproof dishes. Top with sliced potato pieces, grated cheese, and a sprinkling of salt and pepper.
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Bake for 35-45 minutes, until tops are browning and potato slices are cooked through.