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Guinness Beef Pie

Guinness Beef Pie
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Guinness Beef Pie is a rich, hearty dish featuring tender chunks of beef slow-cooked in Guinness stout and beef stock, combined with aromatic vegetables and herbs, then baked under a crispy, buttery puff pastry crust. This comforting classic offers deep, savory flavors perfect for cozy family dinners or special occasions.

Ingredients

Scale

Meat and Liquids

  • 1 kg beef chuck, cut into bite-sized pieces
  • 500 ml Guinness stout
  • 500 ml beef stock

Vegetables and Aromatics

  • 2 medium carrots, diced
  • 1 large onion, chopped
  • 2 cloves garlic, minced

Thickening and Seasoning

  • 3 tbsp flour (for dusting and thickening)
  • 2 tbsp tomato paste
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste

Pastry and Finishing

  • 1 sheet puff pastry (gluten-free if needed)
  • 1 beaten egg (for egg wash)
  • Oil for browning meat

Optional Variations

  • Mushrooms, peas, or parsnips (optional vegetable boost)
  • Cayenne pepper or smoked paprika (optional spicy twist)
  • Rosemary or sage (alternative herbs)

Instructions

  1. Prepare the Beef: Cut the beef chuck into even, bite-sized pieces to ensure uniform cooking. Season with salt and pepper, then lightly dust with flour to help thicken the stew later.
  2. Brown the Meat: Heat oil in a heavy-based pan and brown the beef in batches. This caramelization adds incredible flavor depth. Make sure each piece gets a nice golden crust without overcrowding the pan.
  3. Sauté the Aromatics: In the same pan, add onions, garlic, and carrots. Cook gently until softened and fragrant, scraping up any browned bits to mix those flavors in.
  4. Deglaze with Guinness: Pour in the Guinness stout to deglaze the pan, stirring well to lift all the savory caramelized bits off the bottom. Let it simmer for a couple of minutes to slightly reduce.
  5. Add Stock and Seasonings: Add beef stock, tomato paste, thyme, and bay leaves to the pan. Return the browned beef, ensuring everything is submerged in liquid. Cover and simmer gently for 2 to 3 hours until the beef is tender and flavors meld. Adjust seasoning with salt and pepper.
  6. Prepare the Pastry: While the filling cools slightly, roll out your puff pastry. Trim it to fit your baking dish, allowing enough overhang to seal the edges once topped.
  7. Assemble and Bake: Pour the cooled filling into a baking dish. Cover with puff pastry and seal the edges with a fork or fingers. Cut vents on the top to allow steam to escape. Brush the pastry with beaten egg for a glossy finish. Bake in a preheated oven at 200°C (400°F) for 25-30 minutes or until the pastry is golden and crispy.

Notes

  • Brown meat properly: Browning the beef well is key to developing rich color and deep flavor.
  • Simmer low and slow: Slow cooking breaks down meat fibers, making the beef tender and flavorful.
  • Use cold pastry: Keep puff pastry chilled until baking for a flaky, crisp crust.
  • Don’t overfill: Leave space between filling and pastry edge to prevent sogginess or bursting.
  • Rest before baking: Allow the filling to cool slightly before covering with pastry to keep the crust crisp.

Nutrition

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

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