It was an unassuming, lazy Sunday in November. The One and I couldn’t think of what to make for dinner, so I browsed through the site and tossed out some suggestions. The One was all over this beef and Guinness pie. Which is odd, because we’re not big beer drinkers—especially not Guinness. The One is partial to wine, and I like my cocktails clear, thank you very much (think gin or vodka). Nonetheless, we descended upon the kitchen full throttle. After some searing, stirring, and stewing, the filling was ready to go into an old-fashioned 2-quart casserole. We covered it with a gorgeous sheet of Dufour’s Puff Pastry (the best commercial pastry out there, in my not-so-humble opinion), and slid the whole thing into the oven. What came out was the kind of pie you’d expect four and 20 blackbirds to come flying out of—proudly puff-chested and gorgeously golden. The true test was left to our friend and guest Danny, a take-no-prisoners type of Brit. She pronounced the beef and Guinness pie a huge success. That was good enough for me.–David Leite
LC Any Day ls Guinness Pie Day Note
Just as any day is worthy of a pint of Guinness, so is any day appropriate for Guinness pie. And, in the spirit of the traditional Irish toast that follows, we see no need to stop at just one pint–or plateful.
Here’s to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A cold pint–and another one!
Beef and Guinness Pie Recipe
- Quick Glance
- 45 M
- 3 H
- Serves 4 to 6
- 1 1/2 pounds stewing beef, such as chuck, cut into bite-size chunks
- 2 heaping teaspoons all-purpose flour
- 2 tablespoons olive oil, plus more as needed
- 1 medium onion, diced (about 1 1/2 cups)
- 4 cloves garlic, crushed
- 1 medium carrot, diced
- 2 stalks celery, diced
- 1 1/2 cups homemade beef stock or store-bought beef broth
- 3 cups (24 ounces) Guinness
- 1 14-ounce can diced tomatoes, drained
- 3 tablespoons Worcestershire sauce
- 3 tablespoons A.1. Steak Sauce
- Small handful each fresh rosemary, thyme, and flat-leaf parsley, finely chopped
- Sea salt and freshly ground black pepper, to taste
- 1 sheet good-quality puff pastry (preferably Dufour brand)
- 1 large egg yolk mixed with a little milk
- 1. Toss the meat in the flour to lightly coat.
- 2. Heat 1 tablespoon olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Working in batches, lightly brown the meat on all sides, adding more oil to the pan as needed. Drain on paper towels.
- 3. Add the remaining tablespoon oil to the pan, along with the onion and garlic, and cook over medium heat until softened, 3 to 4 minutes. Add the carrot and celery, reduce the heat to medium-low, and cook for 5 to 6 minutes.
- 4. Return the meat to the pan, then add the stock or broth, Guinness, canned tomatoes, Worcestershire sauce, steak sauce, and chopped herbs and stir, using a wooden spoon to scrape any bits stuck to the bottom of the pan. Season to taste with salt and pepper, then bring to a boil. Reduce the heat to low and gently simmer, uncovered, until the meat is tender and the sauce has thickened, stirring occasionally and skimming any fat from the surface, 1 1/2 to 2 1/2 hours. [Editor's Note: lf the braising liquid happens to be runnier than what you'd expect in a pot pie, take a look at the Testers Choice comments just beneath the recipe for some clever thickening tactics.]
- 5. Spoon the stew into a 7-inch-diameter ovenproof pot. Let cool completely. (If you’d like a nice dome to your pot pie, and, hey, who doesn’t, consider adding the filling to a slightly smaller dish.)
- 6. Preheat the oven to 400°F (204°C).
- 7. Brush the outside edge of the pot or dish with water, then gently place the sheet of pastry over the stew, pinching the pastry against the edge of the pot or pie dish to seal. (lf you like, you can crimp the pastry to form a decorative edge.) Brush the pastry generously with the egg wash and bake for 30 to 40 minutes, until the pastry is risen and golden brown. Serve piping hot.
Hungry for more? Chow down on these:
- Guinness Stew from My Baking Addiction
- Beef & Cheddar Hand Pies from Vanilla Sugar
- The Best Chicken and Leek Pot Pie from Leite's Culinaria
- Shepherd’s Pie with Caramelized Onions and Cheddar Smash from Leite's Culinaria
Testers ChoiceTesters Choice
Mar 14, 2013
This beef and Guinness pie recipe was clear and worked well for me. I thought that when the pie filling was cooked it might need sweetening with sugar (as has previously happened when I cooked with Guinness), but I found the filling just needed a little seasoning with salt and pepper. This was presumably because the Guinness in this recipe is cooked for an hour, which is long enough to allow the bitterness to cook off. If the pie filling is a little too watery after cooking it, then some more flour can be added to thicken the sauce a little before putting the filling in the pie dish. I’d recommend using store-bought all-butter puff pastry [Dufour's is the brand we prefer--ed.], which has a good taste and is easy to use. I thought that the temperature of the oven was a little too high, as the pastry colored up very quickly—after about 25 minutes—but the pie filling wasn’t quite up to temperature so I’d suggest a slightly lower temperature and checking occasionally to ensure that the pastry isn’t burning.
Mar 14, 2013
If you happen to be hunkered down during a blizzard anytime soon, reach for this beef and Guinness pie; it won’t disappoint. That’s what we did last night as we settled in for the “Blizzard of 2013″ here in the Northeast, and this dish kept us happy and warm as the storm raged outside. A quick taste at the beginning of the cooking time for the stew was less than impressive, but after an hour on the flame, the flavors had concentrated nicely. That said, I did find the stew still too thin for my liking even after the full hour of cooking, and so decided to add a cornstarch slurry (about 2 tablespoons’ worth), which thickened it nicely to a rich, glossy sheen. I used a mix of fresh rosemary, thyme, and oregano in the pie and they blended beautifully with the sweet, malty flavor of the Guinness. I’d some A.1. on hand (which was actually a bit of a shock to me), so I used it as called for along with the Worcestershire, and they contributed to a great depth of flavor in the dish. The next time I make this I’ll look for a cut of beef with better marbling, as I found the meat a bit dry and tough when served. I used a very lean beef stew meat (all I could get at my local market), and would like this dish even more with a fattier, more tender cut of meat. In fact, though it’d be flying in the face of tradition, I bet this pie would be fabulous with cubed pork shoulder. I did encounter a bit of trouble with the puff pastry crust (bought premade at Trader Joes), because it didn’t rise AT ALL when baking. Not sure if it was due to altitude issues (we’re at our ski house in Vermont) or a problem with the pastry itself. The flavor of the crust was quite good, but it was a fairly dense barrier to the goodness underneath. I served the pie up with a crisp green salad and some simple Cheddar mashed potatoes to raves from around the table.
Mar 14, 2013
This beef and Guinness pie recipe was delicious. The flavors were fantastic. I’ll definitely be making this one again. I only had one problem with this recipe: even after cooking for over an hour, the liquid didn’t get as thick as I like for a pot pie. Next time I’ll add a bit of cornstarch if it doesn’t get thick enough. This was still a big hit at my house, as we loved it. It made a great Sunday supper on a cold winter night.
Mar 14, 2013
This beef and Guinness pie is beautiful yet rustic with a flavor that’s full and rich. The vegetables cook up nice and tender but still retain some color and shape. The feel of the stew is silky but so satisfying, and the beef is fork-tender. The puff pastry is a wonderful bonus as it’s buttery but so easy to place on top. I made the pie filling the evening before so we’d a wonderful dinner to come home to on a Monday evening. The Guinness, A.1., and Worcestershire blend so well together and add an amazing depth to the sauce. This recipe is wonderful for a family dinner, company, or a cold evening in great need of comfort food. It was delicious
Beef and Guinness Pie Recipe © 2012 Katie Quinn Davies. Photo © 2012 Katie Quinn Davies. All rights reserved.