Fustini's Oils and Vinegars
Guinness Pot Pie with Beer Biscuits

Add To Favorites

Guinness Pot Pie with Beer Biscuits

Reviews

This recipe does not have any reviews yet   be the first to write one

Guinness Pot Pie with Beer Biscuits



Prep Time45 min Cook Time75 min Total Time120 min Servings6

Ingredients

  • 2 pounds boneless beef chuck roast, cut into 1-inch pieces
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons flour
  • 2 tablespoons Fustini's Herbs de Provence olive oil, divided
  • 1 sweet onion, diced
  • 1/3 cup sliced carrots
  • 1/3 cup diced celery
  • 2 garlic cloves, minced
  • 2 tablespoons Fustini's Thyme balsamic
  • ½ teaspoon dried thyme
  • 8 ounces cremini mushrooms, sliced
  • 2 tablespoons tomato paste
  • 2/3 cup frozen peas
  • 12 ounces Guinness beer
  • 16 ounces beef stock or broth, plus more as needed

Beer Bread Biscuits

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 12 ounces of your favorite beer
  • 3 to 4 tablespoons unsalted butter, melted

Hint

Have all the biscuit ingredients ready to go so you can mix them while vegetables are cooking. Comfort food at its best! Adapted from howsweeteats.com


Directions

Step 1. 

Preheat the oven to 350 degrees F. Make sure the beef is cut into small chunks – around 1 inch in size, so the beef can cook through in the oven. Season the beef with salt and pepper. Sprinkle with the flour and toss well to evenly cover the beef.


Step 2. 

Heat a 5-quart enamel skillet/pot (or a large cast-iron) over medium-high heat. Add the oil and once it’s shimmering, add the beef in a single layer. You might have to do 1 to 2 batches. Sear the beef on both sides until it is golden brown, about 2 to 3 minutes per side. Remove the beef with a slotted spoon and set it aside on a plate.


Step 3. 

Keep the heat until the skillet is on medium-low. Add in 1 tablespoon of olive oil, stir in the onion, carrots, celery and garlic with a pinch of salt and pepper. Stir in the thyme. Cook until softened, about 5 to 6 minutes. Add the balsamic and use a wooden spoon to stir the vegetables and help scrape any brown bits of flavor from the bottom of the pot.  Stir in the mushrooms. Let them cook for about 5 minutes until they soften. Stir in the tomato paste and cook for another 5 minutes.


Step 4. 

With the heat on medium, stir in the Guinness and scrape the bottom of the pan again. Add the beef back (and any juices) to the skillet along with the beef stock. Bring the mixture to a boil then turn off the heat. Stir in peas.  Spoon the beer bread batter (directions below) on top of the pot pie in ½ cup biscuit-like drops. Drizzle more olive oil over the top of the batter.  Bake the pot pie for 65 to 75 minutes, or until the bread is golden brown and set on the bottom. Be sure to gently check under the biscuits and see if the dough is cooked through.  Add more stock if it seems too dry. Remove from the oven and let the pot pie cool slightly before serving.


Step 5.  Beer Bread Biscuits

Sift together the all-purpose and whole wheat flours into a large bowl. Stir in the baking powder and the salt. Pour in the beer and stir until a batter forms. It will be thick and bubbly. Let sit for about 5 minutes before spooning on top of the pot pie.




Customer Reviews

This recipe does not have any reviews yet.

Categories

 

Products

Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Nutrition Information

Nutritional information can be found listed with each product.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More