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Guinness Beef Pie

Guinness Beef Pie
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A rich and hearty Guinness Beef Pie featuring tender, slow-cooked beef infused with the malty depth of Guinness stout, enveloped in a flaky, golden puff pastry crust. Perfect for comforting family dinners and special occasions, this classic Irish-inspired dish combines bold flavors with a satisfying, melt-in-your-mouth texture.

Ingredients

Scale

Meat and Broth

  • 1.5 lbs beef chuck, cut into bite-sized cubes
  • 2 cups beef broth

Liquids and Thickeners

  • 1 bottle (11.2 oz) Guinness stout
  • 2 tbsp all-purpose flour
  • 2 tbsp water (for slurry)
  • 2 tbsp tomato paste

Vegetables and Aromatics

  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced

Herbs and Seasonings

  • 2 sprigs fresh thyme (or substitute rosemary/parsley)
  • 2 bay leaves
  • Salt, to taste
  • Freshly ground black pepper, to taste

Pastry and Finishing

  • 1 sheet puff pastry (standard or gluten-free as needed)
  • 1 egg, beaten (for egg wash)
  • 2 tbsp vegetable oil or butter (for browning and sautéing)

Instructions

  1. Prepare the beef: Cut the beef chuck into bite-sized cubes, pat them dry with paper towels, and season generously with salt and freshly ground black pepper. This ensures a beautifully browned exterior that adds depth and texture.
  2. Brownthe beef: Heat 2 tablespoons of oil or butter in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches to avoid overcrowding, searing them on all sides to lock in juices and build rich flavor. Remove browned beef and set aside.
  3. Sauté the vegetables: In the same pot, add diced onion, minced garlic, carrots, and celery. Cook until softened and aromatic, about 5-7 minutes, scraping up any browned bits stuck to the bottom for extra taste.
  4. Deglaze with Guinness stout: Pour in the Guinness stout, scraping the pot to lift all flavorful browned bits. Allow the beer to simmer and reduce slightly, concentrating its malty flavor.
  5. Simmer the filling: Return the browned beef to the pot. Add beef broth, tomato paste, fresh thyme sprigs, and bay leaves. Bring to a gentle simmer, cover, and cook on low heat for 2 to 3 hours, until the beef is tender and the sauce has thickened into a luscious gravy.
  6. Thicken the stew: Mix all-purpose flour with water to form a smooth slurry. Stir the slurry into the filling, cooking for another 10 minutes while stirring until the sauce is glossy, thick, and rich. Remove thyme sprigs and bay leaves.
  7. Assemble the pie: Preheat oven to 200°C (390°F). Roll out the puff pastry on a floured surface. Spoon the cooled filling into a pie dish, cover with the pastry, seal the edges firmly, and cut small slits to vent steam. Brush the pastry with beaten egg for a golden finish.
  8. Bake to perfection: Place the pie on the middle rack and bake for 25-30 minutes until the crust is puffed, golden brown, and crisp. Let rest for 10 minutes before serving.

Notes

  • Trim excess fat from beef to avoid a greasy filling.
  • Take your time browning beef to develop deep crust and rich flavor.
  • Use authentic Guinness stout for the best malty bitterness; substitutes may vary the flavor.
  • Chill the filling before assembling to prevent soggy pastry and make handling easier.
  • Vent the pastry crust with slits or decorative cuts to allow steam to escape and keep it crisp.

Nutrition

Keywords: Guinness beef pie, Irish beef pie, beef and stout pie, comfort food, slow-cooked beef pie, hearty pie

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