Guinness Beef and Onion Pot Pie
Nutrition Information
  • Serves: 6 servings
  • Calories: 390
  • Fat: 14 g
  • Carbohydrates: 36 g
  • Sodium: 430 mg
  • Fiber: 2 g
  • Protein: 25 g
  • Cholesterol: 96 mg
Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 2 teaspoons olive oil
  • 1 ½ pounds beef chuck, cut into 1-inch cubes
  • 2 large onions, sliced
  • 3 medium carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups beef broth
  • 1 ½ cups Guinness, or another stout beer
  • 2 tablespoons cornstarch
  • ¼ cup water
  • 2 medium russet potatoes, sliced crosswise about ⅛-inch thick
  • ¼ cup Irish cheddar cheese, white or yellow
Instructions
  1. Preheat oven to 375 degrees F. Heat olive oil in a large Dutch oven or stew pot over medium-high heat. Add beef and brown on all sides. Remove from pot and set aside.
  2. Add onions and carrots to pot. Sauté for 3-5 minutes, until fragrant. Add garlic and season with thyme, parsley, salt and pepper. Cook for 1-2 minutes before adding broth and beer, stirring to combine.
  3. In a small bowl, mix together cornstarch and water. Stirring constantly, gradually add cornstarch slurry to the pot. Return beef to the pot and bring to a boil. Remove from heat.
  4. Pour stew into a 9x13-inch baking dish (or 6 single-serving ones). Top with sliced potatoes. Bake in oven for 35-40 minutes, or until potatoes are slightly browned and fork-tender. Remove from oven and top with grated cheddar cheese and a sprinkle of salt and pepper, if desired. Return to oven and bake an additional 5-7 minutes, or until cheese is melted. Cheers!
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