Beef pot pies with dark beer

Beef pot pies with dark beer

Individual meat pies topped with a delicious pastry (for when you have a bit more time in the kitchen). Modified from the Food Network recipe: Beef Potpies With Cheddar-Stout Crust

Prep Time: 1 minute
Cook Time: 3 minutes
Servings: 4-6

(1 3/4 cups) Flour
(1 tsp) Salt
(1/2 cup) Cold butter, cut up
(3/4 cup) Sharp cheddar cheese, grated
(6-7 Tbsp) Dark beer
(1) Egg, lightly beaten
(1-1.5 lbs) Beef stew meat, 1" pieces
(1/4 cup) Flour
(to taste) Salt and pepper
(3 Tbsp) Butter
(1/3 cup) Dark beer
(1/2) Onion, chopped
(2 small) Carrots, peeled and finely chopped
(2 stalk) Celery, finely chopped


  1. Make the dough: Pulse the flour and salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.

  2. Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour. You may need to thicken the mixture with more flour. If you prefer, you can simmer on the stovetop instead of braising in the oven.

  3. Put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving.
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