beef pot pie

Joanna Cismaru presents individually sized beef pot pies with a slow-braised filling. This account selects chuck beef, Guinness and bought puff pastry from her stated choices.

The beef is seasoned with salt and pepper, browned in vegetable oil and removed. Onion, carrots and cremini mushrooms soften in the same pot before the beef returns, following the recipe card’s order.

Flour, tomato paste and garlic are added before Guinness, low-sodium beef broth, a beef bouillon cube, Worcestershire sauce, sugar, dried thyme and bay leaf. The covered mixture braises in the oven; frozen peas are stirred in afterward and the bay leaf is removed.

The same filling is divided among ramekins and covered with rolled puff-pastry rounds. Beaten egg brushes the pastry, the tops are slit, and the pies bake until golden before cooling briefly for serving.

The source describes rich gravy, tender beef and flaky, crisp pastry. This account follows the complete recipe card where its order and bouillon inclusion differ from the illustrated narrative, keeping alternate liquids, crusts and side dishes separate.