Beef and Guinness Pie

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. [Editor’s Note: Not big beer drinkers? Hah. Try not beer drinkers at all. You should have see 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, 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 shebang 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.–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.
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