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Oatmeal Stout Beef Pot Pie

  • Prep Time: 2 hours
  • Cook Time: 3 hours 30 mins
  • Total Time: 5 hours 30 minutes
  • Yield: 8 servings

Ingredients

Puff Pastry Dough

  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon table salt
  • 2 sticks butter frozen (1 cup), divided
  • 56 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

Instructions

  1. 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.
  2. Place flour and salt in a medium to large bowl and place in refrigerator to chill, at least 15 minutes.
  3. 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.
  4. 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.
  5. Press into a disc, wrap in plastic and refrigerate.
  6. 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.
  7. Do this again two more times until all of the 3 tablespoons of butter is used. Refrigerate for at least 30 more minutes wrapped.
  8. While dough is chilling the first time, start the filling.
  9. 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.
  10. 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.
  11. Place beef in a little at a time cooking in batches. Do not let the pieces touch.
  12. 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.
  13. 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.
  14. Add beer and scrape the bottom to loosen up any brown bits.
  15. 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.
  16. 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.
  17. 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.
  18. Preheat oven to 400 degrees F.
  19. 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.
  20. 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.
  21. Stir in the bittersweet chocolate.
  22. Stir in Worcestershire sauce and taste.
  23. Add salt and pepper if needed. (I added a little more.)
  24. Pour mixture into individual casserole dishes or one large casserole dish. The filling makes about 6 quarts.
  25. 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.
  26. Beat egg with water and brush top of puff pastry. Make a hole in center about one half inch round to vent steam.
  27. Sprinkle Demerara sugar over top of dough and bake on top rack for 25-35 minutes until puffed and golden.
  28. Serve immediately.