Beef and Stout Pot Pie

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Quick Facts:

Serves 4-6


2 lbs boneless beef chuck, cut into one inch pieces
3 Tbsp Good Rub Gravitas Seasoning
6 Tbsp flour
3 Tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
2 Tbsp tomato paste
1 cup beef stock
1 cup English stout
1 Tbsp Worcestershire sauce
2 bay leaves
4 fresh thyme sprigs
1 package puff pastry
Egg wash


1. Pat beef dry. Combine the seasoning and flour and put in a shallow bowl. Coat beef with flour mix. Heat oil in a large Dutch oven and brown the meat in batches. Add the onion and sauté until tender. Add the garlic and beer and remove brown bits from the pan. Add all remaining ingredients and stir to combine. Bring to a light bowl, then reduce to a simmer. Cover and simmer for 2 hour or so until the meat is very tender. Remove the thyme stems and bay leaves. Cool and refrigerate a few hours or overnight.
2. Preheat the oven to 425 degrees. Divide cold stew into 4 – 6 (depending on the size) oven safe serving bowls. Top the bowls with the puff pastry using an egg wash to adhere to the soup bowls. Brush top with additional egg wash. Place on a half sheet pan and bake 20 – 25 minutes until pastry is browned and full cooked. Serve in bowls on individual plates.

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