Beef and Guinness Pie
A traditional, hearty pie features tender Irish beef slow-cooked in a rich Guinness stout gravy, encased in a flaky pastry.
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Instructions
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Season 2 tablespoons all-purpose flour with salt and pepper in a large bowl.
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Toss 2 lbs cubed chuck steak in the seasoned flour until coated.
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Heat 2 tablespoons unsalted butter and 1 tablespoon vegetable oil in a Dutch oven over medium heat.
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Brown the floured meat in batches for one minute, then remove and set aside.
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Add 2 sliced onions and 2 cubed carrots to the pot; fry for 2 minutes until softened.
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Return meat to the pot. Stir in 2 teaspoons Worcestershire, 2 teaspoons tomato puree, 2 1/4 cups Guinness, 1 1/4 cups beef stock, 2 teaspoons sugar, salt, and pepper. Bring to a boil.
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Cover, reduce to a simmer, and cook for 2 to 2.5 hours until the meat is tender and sauce thickens.
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Transfer the filling to a 2.5-pint deep pie dish and cool completely for 30-45 minutes.
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For the pastry, combine 1.5 cups all-purpose flour, a pinch of salt, and 4 ounces cubed unsalted butter in a large bowl.
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Cut the butter into the flour until it resembles fine breadcrumbs.
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Add 2 tablespoons cold water, mixing with a knife until the dough forms a ball; add more water if needed.
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Wrap the dough in plastic and chill for 15-30 minutes.
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Preheat oven to 400 F (200 C).
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Roll out the pastry to 1/8-inch thickness. Cut a 3/4-inch strip from the edge.
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Brush the pie dish rim with water, place the pastry strip around it, pressing to secure and trimming any excess.
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Insert a pie funnel into the center of the cooled filling.
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Cover the dish with the rolled pastry, press edges to seal, trim excess, and crimp with a fork.
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Brush the pastry lid with beaten egg and create a hole in the center to expose the pie funnel.
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Bake for 30-35 minutes until golden and crisp.
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Let cool 10-15 minutes before serving.