These Irish Stout Mason Jar Beef Pot Pies are the most delicious comfort food that you’ll make this season! Tender beef cubes are simmered in rich Irish stout based sauce and topped with a flaky crust.
New Year’s was over a month ago, Valentine’s Day passed us by last weekend, and now it feels like we’re in the final stretch of winter. Here in Oregon, the cherry trees are blossoming, tulip buds are popping up, and it has been unseasonably warm, with temperatures in the low-60’s. I feel like we’re definitely rounding the corner towards Spring. It will be March before we know it. Which means, St. Patrick’s Day!
I’m just about half Irish. I have red hair, I can drink pints of beer like nobody’s business, and my name is as Irish as it gets – “Erin go Braugh.” The other half is Italian – Which means I love my wine, I consider pasta appropriate for breakfast, lunch and dinner, and cannolis are my favorite dessert.
When St. Patty’s rolls around, I fully embrace my Irish side. Typically, I fix this Glazed Corned Beef with Cabbage. I’m fully obsessed with corned beef. Growing up, I would ask for it on my birthday each year. And while that obsession continues, this year I wanted to come up with a new dish that pays homage to my Irish roots.
Enter Irish Stout Pot Pies. It’s basically the best beef stew you’ve ever tasted. Chunks of tender beef, slow simmered in a rich sauce of tomatoes, onion, and Irish stout.
I chose to use petite diced tomatoes for this recipe. They really break down nicely, making for an extra smooth and delicious gravy. A sprinkling of sugar helps to cut down on the acidity of the tomatoes and to break down the beef, making it extra tender. A few tablespoons of worcestershire sauce adds an even further flavor boost.
Once the stew mixture is cooked, it’s going to need to cool for at least 30 minutes. I actually prefer to make the stew the night before, and let it sit in the fridge overnight, making for easy prep the next day. This is perfect if you’re expecting company, because almost all of the work will be done ahead of time!
There’s no need to go out and buy fancy bake ware for these pot pies. Try this kitchen hack, and use your mason jars instead. Fill the jars to the brim with the beef mixture and, using the lids as a guide, cut out squares of puff pastry that are about an inch wider in diameter. Lay the lids over the mason jars, brush them with an egg yolk wash, and pop them into the freezer. This additional time in the freezer helps ensure that the dough is nice and cold before going into the oven. That is the key to getting an extra flaky and light crust.
Just look at the golden, flaky crust. Although corned beef will always be #1 in my book, these Irish Stout Pot Pies come in at a close second, with my Green Bloody Mary’s rounding out the mix at #3 – St. Patty’s may need to become a week long celebration, just so that I can fit in all of the deliciousness.
How about you? Do you have a favorite way to celebrate St. Patrick’s Day?
Irish Stout Mason Jar Beef Pot Pies
- 1 1/2 pounds beef stew meat cubed
- 2 T . flour
- 2 T . olive oil
- 1/2 cup celery chopped (1 stalk)
- 1/2 cup carrots chopped (2 stalks)
- 1/2 t . dried thyme
- 1/2 medium onion minced
- 3 cloves garlic minced
- 1 1/2 cups beef broth
- 1 1/2 cups Irish stout
- 1 14.5 oz . can Hunt's petite diced tomatoes
- 1 T . sugar
- 3 T . Worcestershire sauce
- 2 sheets puff pastry
- 1 egg yolk
- 1 T . water
- Salt and pepper
- 1/2 pint mason jars
Preheat oven to 350 degrees.
Add flour to a large bowl and season with salt and pepper. Add beef chunks and toss well to coat the pieces in flour.
Heat 1 T. olive oil in a large dutch oven over medium heat. Brown the beef, in batches, until browned on all sides. Set aside.
Add the remaining 1 T. olive oil to the same dutch oven over medium heat. Add the onion and garlic, and sautee 3-4 minutes, until softened. Add the carrot, celery, thyme and a pinch of salt and pepper, continue to cook for 5-6 minutes.
Return the beef to the pan, along with the broth, Irish stout, tomatoes, sugar, and Worcestershire sauce. Cover and place in oven. Bake covered for 1 hour. Remove the cover, and bake for an additional 30 minutes, to allow the stew to thicken and the flavors to concentrate.
Allow the stew to cool for at least 30 minutes, or overnight.
Preheat the oven to 425 degrees.
Ladle the stew mixture into the mason jars.
Using the mason jar lid as a guide, cut squares of puff pastry about 1-inch wider than the lid.
Top the jars of stew with a square of puff pastry.
Whisk the egg yolk with 1 T. water and brush to coat the puff pastry. Place in the freezer for 15 minutes.
Bake for 15 minutes at 425 degrees, then reduce the temperature to 400 degrees and continue to bake for 5-10 minutes, until golden brown. Serve warm.
Beer and Wine Pairings for Irish Stout Mason Jar Beef Pot Pies:
- While this dish is based on Irish Stout, it actually pairs better with a bitter ale or pale ale.
- If you’re looking for a wine pairing option, try a medium body red wine: Merlot, Cabernet Franc, Rioja, or Côtes du Rhône.