Irish Beef & Stout Potpie Recipe (2024)

Our Irish Beef & Stout Potpie Recipe is a hearty and flavorful, Irish dinner one pot meal! Today’s filling Irish dinner recipes has hearty ingredients; ground beef, carrots, onions, celery, potatoes, stout beer, spices, and a sheet of puff pastry!

Why we love Irish Beef & Stout Potpie Recipe

I’m an extra happy cook when I make a whole meal in just one pot! It’s a bonus. Less mess to clean up means more time to spend with the family.

I’ve always been a fan of potpies, so creating our Irish Beef & Stout Potpie recipe was deliciously fun. Irish Beef & Stout Potpie will be a new favorite in your house, too!

Ingredients for Irish Beef & Stout Potpie Recipe

• Laura’s Lean 92% Ground Beef- Ground beef is a good source of protein, providing 24 grams per serving. Beef is a great source of carnitine, zinc, selenium, iron, and B vitamins.

• Fingerling Potatoes- Potatoes havefiber, potassium, vitamin C, and vitamin B6 content, coupled with its lack of cholesterol, all support hearthealth.Potatoescontain significant amounts of fiber. Fiber helps lower the total amount of cholesterol in the blood, thereby decreasing the risk of heart disease

• Basic Mirepoix: Which is a combination of 50% onions, 25% carrots, 25% celery. It’s the flavor base of most soups that you make. It’s a standard in the culinary arts and is traditionally the first ingredients into the pot. It is then cooked for 6-8 minutes until softened.

• Fresh Lemon- Lemons are an excellent source of vitamin C and flavonoids, which are antioxidants. Antioxidants help remove free radicals that can damage cells from the body. These nutrients can help prevent diseases and boost health and wellbeing are some of the possible benefits of consuming lemons.

How to make Irish Beef & Stout Potpie Recipe

Preheat oven to 375 degrees F.
In a large cast iron skillet or oven safe pan over medium high heat, melt butter and add onions; sauté 2-3 minutes until caramelized.
Add Laura’s Lean 92% Ground Beef and fully cook.
Add 1/4 cup stout beer; stir to de-glaze pan (scraping to bring up flavor bits from the bottom of the pan).
Add carrots and celery; cook 2 minutes.
Add 1/4 cup stout beer to deglaze pan once more; add potatoes and cook 2 minutes.

Add flour; stirring and cooking 1 minute.
Slowly add beef broth to vegetables stirring constantly, bring to boil; add remaining stout beer, red pepper flakes, sea salt, pepper, tomato sauce, Worcestershire sauce, and lemon juice.
Unfold puff pastry dough over skillet and gently cut 3 slits into the top of the dough piercing through to allow venting.
Whisk together water and egg white, egg wash top of dough, and place skillet on baking sheet in oven to catch any over spills during baking.
Bake 30-35 minutes or until crust is deeply golden brown.

Yield: 6

Ingredients

1 pound Laura's Lean 92% ground beef
1 medium onion, small diced
1 tablespoon butter
2 carrots, thinly sliced
2 celery, thinly sliced
6-8 yellow fingerling potatoes, thinly sliced
3 tablespoons all purpose flour
1 1/3 cups Guinness stout beer, divided
1 teaspoon red pepper flakes
1 1/2 cups beef broth
1/2 cup tomato puree
1 tablespoon worcestershire sauce
1 teaspoon fresh lemon juice
1 teaspoon sea salt
1/4 teaspoon black pepper
1 sheet puff pastry dough (allow to thaw 15 minutes before using)
1 egg white + 1 tablespoon water

Instructions

Preheat oven to 375 degrees F.
In a large cast iron skillet or oven safe pan over medium high heat, melt butter and add onions; sauté 2-3 minutes until caramelized.
Add Laura's Lean 92% Ground Beef and cook fully.
Add 1/4 cup stout beer; stir to de-glaze pan (scraping to bring up flavor bits from the bottom of the pan).
Add carrots and celery; cook 2 minutes.
Add 1/4 cup stout beer to deglaze pan once more; add potatoes and cook 2 minutes.
Add flour; stirring and cooking 1 minute.
Slowly add beef broth to vegetables stirring constantly, bring to boil; add remaining stout beer, red pepper flakes, sea salt, pepper, tomato sauce, worcestershire sauce, and lemon juice.
Unfold puff pastry dough over skillet and gently cut 3 slits into the top of the dough piercing through to allow venting.
Whisk together water and egg white, egg wash top of dough, and place skillet on baking sheet in oven to catch any over spills during baking.
Bake 30-35 minutes or until crust is deeply golden brown.
Enjoy your Irish Beef & Stout Potpie Recipe!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 602Total Fat: 27gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 72mgSodium: 879mgCarbohydrates: 56gFiber: 4gSugar: 3gProtein: 27g

More Irish Recipes

Irish Corned Beef with Cabbage
Irish Soda Farls
Irish Mushroom Melt
Irish Bangers and Mash with Brown Gravy
Irish Coffee with Baileys and Kahlua
Irish Cream Bundt Cake
Irish Spicy Reuben Sandwich
Irish Creme de Menthe co*cktail
Irish Ginger Snaps

Make comfort food at its finest with our Irish Beef & Stout Potpie Recipe!

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FAQs

What does beef and Guinness stew taste like? ›

This Guinness beef stew is a very simple dish, but at the same time, it has a deep, complex, rich flavor. The maltiness of dark beer really does amazing things for the gravy. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for Saint Patrick's Day or any time of the year.

How to make beef stew thick? ›

How do you thicken beef stew? This recipe uses a cornstarch slurry–a mixture of cornstarch and water. The stew will continue to thicken as it cools. It's important to use cold or room-temp water to make the slurry, since cornstarch will clump up in hot water instead of dissolving.

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Why is my beef and Guinness stew bitter? ›

Stouts, like Guinness, are known for their bitterness. If the stew is cooked too quickly or if it doesn't include ingredients to balance the bitterness, this flavor can be very pronounced. This recipe includes a couple of simple steps to tame that bitter flavor and ensure it doesn't overwhelm the stew.

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What makes beef stew more flavorful? ›

If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.

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What not to put in a stew? ›

Your onions will be fine, but mushy potatoes and carrots are a no-no. Instead, add them about 20 minutes before the end of cooking. When they're tender, the stew is done.

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Is it better to thicken beef stew with flour or cornstarch? ›

Use cornstarch to thicken your stew towards the end of cooking, as cooking it for a long time can break down the starch and your stew will thin out again.

How long do you cook stew meat on the stove for it to be tender? ›

Place a lid on top, turn heat down to low, then simmer for 2 hours, stirring occasionally. Remove lid then gently simmer for another 1-1/2 hours, or until the meat is tender and stew has thickened, stirring occasionally. If the stew begins to reduce too quickly before the meat is tender, place the lid back on top.

What does Guinness taste like when cooked? ›

"When you cook a Guinness, the alcohol tones down to a sweet sugar, but then you have the bitterness of the hops, so it's a sweet and sharp balance. The best of both worlds, but not too overpowering," he said. "When you're cooking with any other beer, the lingering taste just doesn't last with an ale.

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What does Guinness do to meat? ›

Guinness Stout or Extra Stout produces a dark, rich, flavorful sauce for your marinade that is also an effective meat tenderizer. Use this recipe for any steak, but we like the Rib-Eye, especially if this cut is on sale. If you are cooking for two, choose a nice big thick steak that you can slice and share.

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What did Guinness taste like? ›

Aroma: “Sweet dark fruit character. Cherry, raisin, and roasty malt character with slight cocoa, chocolate, and coffee flavor. A little sourness and subtle vanilla bean notes.” Flavor: “Light bodied with some slight creaminess and sweetness giving way to fairly aggressive bittering hops.