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Steak And Guinness Pie Recipe

Steak And Guinness Pie

iamwinfred
This Steak And Guinness Pie recipe turns tough, inexpensive beef into something rich, tender, and deeply savory after a long, slow simmer in dark stout. The filling gets spooned into a dish, blanketed with golden puff pastry, and baked until it's crackling on top and bubbling underneath. It tastes like a cold night in an Irish pub, even if you're making it in a Tuesday-night kitchen in your pajamas.
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Prep Time 25 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours 5 minutes
Course Main Course
Cuisine Irish
Servings 6
Calories 540 kcal

Equipment

  • Dutch oven or heavy-bottomed pot Enameled cast iron recommended for even heat
  • Ceramic deep pie dish To prevent filling from bubbling over
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Pastry brush Silicone brush recommended for easy cleaning
  • Wooden spoon
  • Rolling Pin
  • Instant-read meat thermometer (optional) To check oven temperature accuracy
  • Paper towels For patting beef dry before browning

Ingredients
  

  • 2 lbs chuck steak or braising beef 900g, cut into 1-inch cubes
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons all-purpose flour divided
  • 3 tablespoons olive oil divided
  • 1 large yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 8 oz cremini mushrooms 225g, quartered
  • 2 tablespoons tomato paste
  • 1½ cups Guinness stout 330ml
  • 2 cups beef stock 475ml
  • 1 tablespoon Worcestershire sauce
  • 2 leaves bay leaves
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon brown sugar
  • 1 sheet puff pastry thawed
  • 1 large egg beaten, for egg wash
  • Mashed potatoes for serving (optional)
  • Green beans or sautéed cabbage for serving (optional)
  • Crusty bread for serving (optional)
  • Side salad with vinaigrette for serving (optional)

Instructions
 

  • Pat beef dry and season with salt and pepper. Toss with 2 tablespoons flour to coat.
  • Heat 2 tablespoons oil in Dutch oven over medium-high heat. Brown beef in batches, 2-3 minutes per side, until deeply browned. Remove to a plate.
  • Add remaining oil and cook onion, carrots, and celery for 5 minutes until softened. Stir in garlic and cook 30 seconds. Add mushrooms and cook 3-4 minutes until browned.
  • Stir in tomato paste and remaining flour; cook 1 minute. Pour in Guinness and scrape up browned bits. Add beef stock, Worcestershire, bay leaves, thyme, and brown sugar.
  • Return beef with juices to pot. Bring to a gentle boil, reduce to low, cover, and simmer 2-2½ hours until beef is fork-tender. If sauce is thin, uncover for last 20-30 minutes to reduce. Discard bay leaves and thyme stems; adjust seasoning.
  • Let filling cool 20-30 minutes before assembling to prevent pastry from melting.
  • Preheat oven to 400°F (200°C). Pour filling into pie dish. Roll puff pastry 1 inch larger than dish. Brush rim with egg wash, lay pastry over filling, press edges to seal, and trim excess.
  • Cut 2-3 slits in pastry for steam vents. Brush top with egg wash. Bake 30-35 minutes until puffed and golden brown. Rest 10 minutes before serving.

Notes

  • Beef choice: Use well-marbled chuck steak or braising beef. Lean cuts like sirloin will become dry and tough during long braising.
  • Browning matters: Don't skip browning in batches. Crowding the pot causes meat to steam instead of sear, reducing flavor development.
  • Cool filling: Let the filling cool for 20-30 minutes before topping with pastry. This prevents the pastry from getting soggy or sliding off during baking.
  • No alcohol substitute: Replace Guinness with equal amount beef stock or non-alcoholic stout. Flavor will be less malty but still rich.
  • Fixing runny filling: If sauce is thin after beef is tender, remove lid and simmer 20-30 minutes to reduce excess liquid.
  • Pie variations: Try cheesy mashed potato topping instead of pastry, use shortcrust pastry, or add parsnips/peas during last 30 minutes of cooking.
  • Storage: Refrigerate leftovers covered up to 3 days. Reheat in 350°F oven 15 minutes to keep pastry crisp. Freeze unbaked filling up to 3 months.
  • Make ahead: Prepare filling up to 2 days ahead. Reheat gently, cool slightly, then top with fresh pastry and bake as directed.
  • Serving suggestions: Pairs perfectly with buttery mashed potatoes, steamed green beans, sautéed cabbage, crusty bread, or a sharp side salad.
  • Perfect pastry: Score decorative lines lightly on pastry (not through) and use a silicone brush for even egg wash application for golden, glossy crust.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 38gProtein: 32gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 610mgPotassium: 720mgFiber: 3gSugar: 6gVitamin A: 45IUVitamin C: 8mgCalcium: 6mgIron: 20mg
Keyword beef stout pie, guinness pie, irish beef pie, puff pastry pie, steak and guinness pie
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