A comforting one-pot beef pot pie recipe featuring tender chuck roast stewed in a rich stout beer and beef broth base, topped with a golden pie crust and baked to perfection.
Cube up 3-4 lbs of chuck roast (you can also use pre-cut stewing beef). Season heavily with salt and pepper. Dust with about 2 tbsp flour and give the meat a toss to coat evenly in the seasoning and flour. (NOTE – Adding the flour helps to brown the meat and thicken the stew later). Brown off the meat and then set aside. In the same pot, sweat off your onions and carrots until translucent and then add your garlic and cook until fragrant. Add 2 tbsp tomato paste, 5-6 dashes of Worcestershire sauce, one tall boy Stout beer, and 2 cups beef broth. Add a sachet of herbs (I used rosemary, thyme, and sage). Add back in your beef. Stew for 2-3 hours on low. Once the meat is falling apart, remove the herbs, add in 2 cups of frozen peas and a flour/water slurry to thicken. Cook down until the peas are soft and the stew is thick. Once the stew is thick, let cool slightly. Roll out a store bought (or homemade) pie dough and trim to fit inside your pot. Brush with an egg wash and give a sprinkling of coarse salt before placing into a 400 F oven for 20-25 minutes or until golden. Let cool for 5-10 minutes before serving.
