- 1.5 lbs beef chuck, cut into 1" cubes
- 2 teaspoons vegetable oil, such as canola or grapeseed oil
- 1 1/2 cups chopped yellow onion, about 2 medium
- 2 large or 3 medium-smal carrots, rougly chopped into 10 cm wide pieces
- 2 medium garlic cloves, minced
- 1 teaspoon dried thyme, or 1 tablespoon fresh thyme leaves
- 1 teaspoon dried parsley, or 2 teaspoon fresh chopped parsley leaves
- 1/2 teaspoon Kosher salt, plus more for seasoning
- 1/2 teaspoon fresh ground black pepper
- 1 1/2 cups (750 ml) Guinness or another stout beer
- 1 1/2 cups (750 ml) beef broth
- 2 tablespoons corn starch
- 2 medium russet potatoes, peeled and thinly sliced (1/8" thick)
- 1/4 cup grated old cheddar cheese (white or orange will work)
Step 1: Preheat oven to 375° F.
Step 2: In a medium Dutch Oven or large sauce pan, heat vegetable oil over medium-high heat. Add beef and cook on all sides until browned. Remove from pot and set aside. Add onions and carrots. Season lightly with salt and pepper. Cook for 4-6 minutes until starting to soften. Add garlic, thyme and parsley. Cook for 1-2 minutes, until fragrant. Add beer and broth.
Step 3: Add cornstarch to a small bowl and slowly add 1-2 tablespoon of the beer/broth mixture while whisking cornstarch the entire time. Once the cornstarch has about 1/4 cup of liquid in it and has dissolved, slowly whisk cornstarch mixture into the pot.
Step 4: Return beef to the pot. Bring pot to a boil and remove from heat.
Step 5: Add beef mixture to either one ovenproof casserole dish or 6 single serving ovenproof dishes. Top with sliced potato pieces, grated cheese, and a sprinkling of salt and pepper.
Step 6: Bake for 35-45 minutes, until tops are browning and potato slices are cooked through.
Enjoy this great Irish Pot Pie from MyKitchenLove!