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Guinness Beef Pie

Guinness Beef Pie
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Guinness Beef Pie is a rich and hearty comfort food featuring tender slow-cooked beef in a savory Guinness stout-infused gravy, topped with a golden, flaky puff pastry crust. Perfect for cozy dinners or gatherings, this classic recipe blends deep malty flavors with fresh herbs and classic vegetables for a satisfying and flavorful meal.

Ingredients

Scale

Main Ingredients

  • 1.5 lbs (700g) beef chuck, cut into even chunks
  • 1 bottle (11.2 oz / 330ml) Guinness stout
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 cups (480ml) beef stock
  • 3 tbsp all-purpose flour
  • 1 sheet puff pastry (approx. 9x12 inches), thawed if frozen
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 2 tbsp vegetable oil or olive oil (for searing and sautéing)
  • 1 egg (for egg wash, optional)

Optional Variations

  • For vegetarian version: substitute beef with 16 oz (450g) mushrooms and use vegetable stock instead of beef stock
  • For spicy kick: add 1/4 tsp chili flakes or smoked paprika
  • Alternative crusts: shortcrust pastry or mashed potato topping
  • Extra veggies: peas, parsnips, or sweet potatoes, as desired
  • For gluten-free version: use gluten-free flour and gluten-free pastry

Instructions

  1. Prepare the Beef and Vegetables: Cut the beef chuck into even chunks. Heat oil in a large pan over medium-high heat. Sear the beef chunks until browned on all sides, then remove and set aside. In the same pan, sauté chopped onions, garlic, carrots, and celery until softened and fragrant, about 5-7 minutes.
  2. Deglaze and Add Guinness: Pour the Guinness stout into the pan to deglaze, scraping up any browned bits sticking to the bottom. Let the liquid simmer for 2-3 minutes to reduce slightly and deepen in flavor.
  3. Stew the Filling: Return the beef to the pot along with the beef stock, thyme sprigs, and bay leaves. Sprinkle the flour over the mixture and stir well to prevent lumps and to thicken the sauce. Reduce the heat to low and simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
  4. Assemble the Pie: Preheat your oven to 200°C (390°F). Remove thyme sprigs and bay leaves from the filling. Transfer the beef mixture into a pie dish. Roll out the puff pastry sheet to cover the filling completely, sealing the edges well. Cut a few slits in the pastry to allow steam to escape during baking.
  5. Bake to Perfection: Lightly beat the egg and brush it over the puff pastry to give a golden finish. Bake the pie in the preheated oven for 25 to 30 minutes, until the crust is puffed, golden, and crisp. Remove from the oven and let it rest for 5-10 minutes before serving.

Notes

  • Brown the beef properly to build deep flavor through the Maillard reaction.
  • Simmer the filling low and slow for the best tenderness and flavor development.
  • Keep puff pastry cold before baking to ensure a flaky crust.
  • Cut slits in the crust to allow steam to escape and prevent sogginess.
  • Rest the pie before serving for easier portioning and better flavor setting.

Nutrition

Keywords: Guinness beef pie, beef stew pie, comfort food, Irish recipe, slow-cooked beef, puff pastry pie

Find it online: https://marygourmet.com/guinness-beef-pie/