For us, recipe inspiration comes from all sorts of places, and today’s Oatmeal Stout Beef Pot Pie was inspired by a recent trip to New York City!
Last week we spent a long weekend with some friends and their daughters (all friends of our nine-year-old) exploring some of New York City’s most famous tourist destinations. We were all hungry for dinner after a late afternoon visit to the Empire State Building – so we stopped at Heartland Brewery, a family-friendly restaurant and brewery located right near the office tower.
One of the couples traveling with us ordered a beer sampler that included Heartland Brewery’s award-winning Farmer Jon’s Oatmeal Stout, described on the menu as a ‘hearty roasted stout with hints of java and rich dark chocolate sweetness.’ Jack and I both tasted it – and loved it – which was surprising because neither of us are fans of strong dark stouts which can often have a bitter after taste.
But instead, the Farmer Jon’s Oatmeal Stout was very smooth, not at all bitter, and the coffee and chocolate after notes were a wonderful complement to the taste of the stout. And – all throughout dinner – Jack and I started brainstorming recipes.
Today’s Oatmeal Stout Beef Pot Pie uses a mainstream oatmeal stout that can be found year-round at most liquor stores, and – inspired by the stout we enjoyed in New York City (which is not sold in bottles unfortunately!) – we added brewed espresso and some bittersweet chocolate to the gravy. (I know – it sounds a little strange – but the espresso and chocolate added a wonderful richness to the flavor of the beef pot pie!)
Our Oatmeal Stout Beef Pot Pie is loaded up with chunks of beef chuck roast, plus mushrooms, carrots, onions, parsnips, potatoes and green beans, then topped with a homemade puff pastry. We’ve included a recipe for the puff pastry below – but feel free to use store-bought puff pastry if you’d like to save a little bit of time.Print
Puff Pastry Dough
- 1 ¼ cups all-purpose flour
- ¼ teaspoon table salt
- 2 sticks butter frozen (1 cup), divided
- 5–6 tablespoons ice water
Pot Pie Filling
- 2 ½ pounds chuck roast, cut into large 2 inch pieces
- 1 cup all purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1 stick butter (1/2 cup), divided
- ½ pound onion, cut into large chunks
- ½ pound button mushrooms, cut into bite-sized pieces
- 2 tablespoons minced garlic
- 2 cups oatmeal stout
- 2 cups Espresso coffee or strong brewed coffee
- 1 quart chicken or vegetable stock but not beef stock unless using home made
- 1 pound carrots, cut into bite-sized pieces
- ½ pound fresh green beans, trimmed and cut in half
- 1 pound parsnips, cut into bite-sized pieces
- 1 pound new red potatoes, peeled and cut into bite sized pieces
- 2 tablespoons Worcestershire sauce
- 1 ounce bakers bittersweet chocolate
- Salt and pepper to taste
- 1 egg with 1 tablespoon water
- 1 teaspoon Demerara sugar
- The pastry dough takes just as long as the filling because it needs to sit and chill so start that first. If following this recipe, start that now. If using store bought, skip this step.
- Place flour and salt in a medium to large bowl and place in refrigerator to chill, at least 15 minutes.
- Use a cheese grater on large holes and grate 1 stick plus 5 tablespoons of butter into the flour, tossing and coating as you go. Reserve the remaining 3 tablespoons butter but melt it either in microwave on stove. Set this aside.
- Add five tablespoons of ice water to flour mixture and mix in with your hands. If dough is dry and will not hold together, add remaining water.
- Press into a disc, wrap in plastic and refrigerate.
- After 30 minutes, roll it on a floured surface to about 8×16-inches and brush top with one tablespoon of melted butter. Fold dough the long way in thirds; fold one long edge two thirds over, and fold the last third over that. Fold in half like a wallet and re-wrap and refrigerate for 30 minutes.
- Do this again two more times until all of the 3 tablespoons of butter is used. Refrigerate for at least 30 more minutes wrapped.
- While dough is chilling the first time, start the filling.
- Mix the flour, salt and pepper in a large bowl and add beef cubes. Toss and coat and shake off excess but do not discard remaining flour. You should have about ½ cup after coating the beef. Set this flour aside for later.
- In a large 6 quart Dutch oven or heavy bottomed pan, add half the oil and 2 tablespoons of the butter over medium high heat.
- Place beef in a little at a time cooking in batches. Do not let the pieces touch.
- Sear on each side for 2-3 minutes. Repeat for remaining beef. (As I took out a cooked piece, I replaced it with a new one so I always had the pan filled). About half way through, add the remaining oil and 2 more tablespoons of butter.
- As soon as the last piece of beef comes out, put onions and mushrooms into the hot pan and stir with a wooden spoon. Cook stirring often for 2 minutes. Add garlic and cook 1 minute.
- Add beer and scrape the bottom to loosen up any brown bits.
- Add beef back in, espresso and stock and bring to a boil. Partially cover and lower to a simmer and cook for 2 1/2 hours, stirring occasionally. It may thicken slightly and may stick towards the end, so check for the last 30 minutes. Also recommend using a heat diffuser for last hour of cooking.
- Make a roux with the reserved half cup of flour and the remaining 4 tablespoons of butter by melting the butter in a small sauce pan over medium heat and adding flour. Stir with a wooden spoon and cook for 3 minutes, then remove from heat and set aside for later.
- After the 2 ½ hours, add carrots and beans and raise the heat. Once simmering, time it 10 minutes then add parsnips and potatoes. Bring back to a simmer and cook for 20 minutes or until vegetables are tender.
- Preheat oven to 400 degrees F.
- Line sheet pan(s) with foil and place on lower oven rack to catch drips and overfill. Place second oven rack just above the foil lined pans.
- With mixture on a low simmer, stir in some or all of the reserved roux (butter and flour mixture) until the filling is thick to your liking. I added almost all of the roux.
- Stir in the bittersweet chocolate.
- Stir in Worcestershire sauce and taste.
- Add salt and pepper if needed. (I added a little more.)
- Pour mixture into individual casserole dishes or one large casserole dish. The filling makes about 6 quarts.
- On a floured surface, roll dough to about 12X18. Cut out dough to fit your casserole dish(s) size and place over top of filling.
- Beat egg with water and brush top of puff pastry. Make a hole in center about one half inch round to vent steam.
- Sprinkle Demerara sugar over top of dough and bake on top rack for 25-35 minutes until puffed and golden.
- Serve immediately.
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