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Guinness Beef Pie

Guinness Beef Pie
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Discover the magic of comfort food with this classic Guinness Beef Pie recipe. Tender, slow-cooked beef is simmered in a rich, savory Guinness-infused gravy, enclosed in a flaky, buttery puff pastry crust. Perfect for cozy weeknight dinners or special gatherings, this hearty pie delivers deep flavors, satisfying textures, and a nostalgic warmth that will delight family and friends.

Ingredients

Scale

Meat and Protein

  • 1.5 lbs (700g) beef chuck, cut into bite-sized cubes

Liquids

  • 1 bottle (11.2 oz / 330 ml) Guinness stout
  • 2 cups (480 ml) beef stock

Vegetables and Aromatics

  • 2 large onions, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced

Thickeners and Flavorings

  • 3 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 bay leaves

Fat and Oil

  • 2 tablespoons olive oil
  • 2 tablespoons butter

Pastry

  • 1 sheet (about 12 oz / 340 g) store-bought puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare the Beef: Cut the beef chuck into bite-sized cubes, pat them dry with a paper towel to ensure a good sear, then season with salt and pepper. Heat olive oil and butter in a heavy pan over medium-high heat. Brown the beef in batches to avoid overcrowding, searing on all sides until richly colored. Remove the beef and set aside.
  2. Sauté Aromatics and Vegetables: In the same pan, add diced onions, minced garlic, carrots, and celery. Cook gently over medium heat until the vegetables are soft and fragrant, building a flavor base that complements the beef and Guinness.
  3. Add Flour and Tomato Paste: Sprinkle flour over the softened vegetables and stir continuously for about one minute to cook out the raw flour taste. Then, mix in the tomato paste, which adds sweetness and a subtle acidity, balancing the stout and beef flavors.
  4. Pour in Guinness and Stock: Slowly add the Guinness stout to the pan, scraping the bottom to deglaze and lift the browned bits. Add the beef stock, fresh thyme sprigs, and bay leaves. This creates the savory liquid base for the gravy.
  5. Simmer Until Tender: Return the browned beef cubes to the pan. Reduce the heat to low and let the mixture simmer gently for 2 to 3 hours, or until the beef is fork-tender and the sauce has thickened to a luscious consistency.
  6. Assemble the Pie: Preheat the oven to 400°F (200°C). Spoon the rich beef and Guinness filling into a pie dish. Cover with the thawed puff pastry, trimming and sealing the edges carefully. Brush the top with beaten egg to give a shiny, golden finish.
  7. Bake to Perfection: Bake in the preheated oven for 25 to 30 minutes, or until the pastry is puffed, crispy, and golden brown. Let the pie rest a few minutes before serving to allow the filling to set.

Notes

  • Brown in batches: Avoid overcrowding the pan to achieve a proper sear and richer flavor.
  • Low and slow cooking: Give the beef ample time to become meltingly tender and absorb all flavors.
  • Don’t rush the gravy: Let it reduce sufficiently to reach a thick, luscious consistency.
  • Chill your pastry: Keep puff pastry cold until baking to ensure it rises beautifully and stays flaky.
  • Use fresh herbs: Thyme and bay leaf elevate the aroma and depth of the filling.

Nutrition

Keywords: Guinness Beef Pie, beef stew pie, Irish comfort food, slow cooked beef pie, puff pastry beef pie, savory pie recipe

Find it online: https://mealsbylina.com/guinness-beef-pie/