Guinness Stew is a far cry from your regular beef stew. The addition of Guinness beer brings a bold, rich flavor that you wont find in your moms beef stew. Fork tender beef, large chunks of root vegetables and the rich broth make this Irish Stew memorable.
St. Patrick’s Day comes in March which is right in the middle of frigid cold and sweltering heat. With the flip of a coin the weather can be either or just right. Guinness Stew is great for the cold weather part of the year and Guinness Stew Pot Pies are great anytime of year.
The beauty of this Guinness Stew Pot Pie is the simplicity. It’s not full of stuff kids wont eat and the flavor isn’t so out there people are intimidated. There’s nothing not to love about it. If pot pie isn’t your thing than you can skip that part and just enjoy the Guinness Stew as is. The fact that it’s incredibly simple makes it great for even those who don’t know their way around the kitchen.
- 4 tablespoons olive oil
- 2 pounds stew beef
- ½ cup flour
- 1 large onion, sliced
- 3 medium carrots, sliced in rounds
- 6 medium potatoes, cubed
- 1 garlic clove, minced
- 1 tbsp. thyme
- salt and pepper to taste (start with 1 tbsp. each)
- 2 cups beef stock
- 1½ bottles Guinness Beer
- Ready to Bake Crescent Rolls (2 packages equals 3 pot pies – multiply to fit your needs.)
- Heat oven to 300 degrees F.
- In a large skillet heat up 2 tablespoons of oil.
- Dredge 5 – 10 pieces of the beef in the flour. Add the beef to the hot oil and brown.
- Remove the browned beef to a casserole dish, roasting pan or dutch oven (whichever you have on hand.)
- When the oil is gone add the remaining 2 tablespoons. Continue until all beef is browned.
- Add the potatoes, onion and garlic to the pan and sautee for 2 minutes. Add the thyme, salt and pepper.Stir in the beer and let simmer for 10 minutes. Be sure to scrape up the bits from the bottom of the pan.
- Add in the thyme, stock and carrots and simmer for 3 minutes. Carefully pour the pans contents over the beef.
- Cover and bake for 2½ hours.
- Prepare the topping using 2 – 4 packages of ready to bake crescent rolls. Separate the rolls and pair them up in 2′s.
- Carefully pull and stretch the dough, plying as needed, to form the bottom of the pot pie. Tuck it down in your ramekin or other dish.
- Fill with the Guinness Stew and top with a single crescent roll stretched to cover the top of the ramekin.
- Place the ramekin’s on a cookie sheet and bake at 300 degrees for 30 minutes.