It would be a sacrilege for any Irish person writing a cookbook not to include a recipe with a dash of “the black stuff” in it. Whilst I don’t like Guinness as a drink myself, I do love it with meat and veggies in a cozy, comforting pie. It’s also great baked in a chocolate cake.–Katie Quinn Davies
LC Any Day ls 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
- 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
Beef and Guinness Pie Recipe © 2012 Katie Quinn Davies. Photo © 2012 Katie Quinn Davies. All rights reserved.