2 medium russet potatoes, sliced crosswise about ⅛-inch thick
¼ cup Irish cheddar cheese, white or yellow
Instructions
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.
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.
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.
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!
Nutrition Information
Calories: 390 Fat: 14 g Carbohydrates: 36 g Sodium: 430 mg Fiber: 2 g Protein: 25 g Cholesterol: 96 mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2023/10/guinness-beef-onion-pot-pie/