This beef and Guinness pie recipe is essentially traditional Irish stew with some lovely store-bought puff pastry plopped on top. We’d wager it’s the best rendition in existence.
The One was all over this beef and Guinness pie recipe. Which is odd, because we’re not big beer drinkers—especially not Guinness. [Editor’s Note: Not big beer drinkers? Hah. Try not beer drinkers at all. You should have seen the look on David’s face the first—and only—time I invited him out for a beer.] The One is partial to wine, and I like my cocktails clear (think gin or vodka), thank you very much. Nonetheless, when he and I couldn’t think of what to make for dinner on an unassuming, lazy Sunday and I tossed out some recipe suggestions from the site, he chose this Guinness pie recipe. 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) and slid the whole shebang into the oven. What came out was the kind of traditional 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. This recipe has been updated. Originally published March 14, 2013.–David Leite
Beef and Guinness Pie Recipe
- Quick Glance
- 45 M
- 3 H
- Serves 4 to 6
- 2 heaping teaspoons all-purpose flour
- 1 1/2 pounds stewing beef, such as chuck, cut into bite-size chunks
- 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 store-bought or homemade beef broth
- 3 cups (24 ounces) Guinness
- One 14-ounce can diced tomatoes, drained
- 3 tablespoons Worcestershire sauce
- 3 tablespoons A.1. Steak Sauce
- Small handful each rosemary, thyme, and flat-leaf parsley leaves, finely chopped
- Sea salt and freshly ground black pepper, to taste
- 1 sheet puff pastry (preferably Dufour brand)
- 1 large egg yolk mixed with a little milk
- 1. Dump the flour in a shallow bowl and 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 drippings in the pan along with the onion and garlic and cook, stirring occasionally, 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 an ovenproof pot or dish about 7 inches in diameter. Let cool. (If you’d like a nice dome to your pot pie—and, hey, who doesn’t?!—heap the filling in a slightly smaller dish.)
- 6. Preheat the oven to 400°F (200°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 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 puffed and golden brown. Serve piping hot.
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