Description
Discover how to make a classic Guinness Beef Pie featuring tender slow-cooked beef in a rich, malty Guinness stew, encased in a golden, flaky puff pastry crust. This hearty comfort food is perfect for cozy dinners and special gatherings, combining accessible ingredients with gourmet flavors for a truly satisfying meal.
Ingredients
Scale
Meat and Base Ingredients
- 1 kg well-marbled beef chuck, trimmed and cut into chunks
- 2 large onions, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
Liquids and Herbs
- 500 ml Guinness stout
- 500 ml beef stock
- 2 sprigs fresh thyme
- 2 bay leaves
Thickening and Pastry
- 50 g butter
- 50 g all-purpose flour
- 1 sheet puff pastry (enough to cover pie)
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Beef and Vegetables: Trim the beef chuck into evenly sized chunks, pat dry, then season generously with salt and pepper. Dice the onions, mince the garlic, and chop the carrots and celery to prepare a flavorful base.
- Brown the Beef: Heat oil in a heavy-bottomed pot and brown the beef in batches until each piece has a caramelized crust. Remove browned beef and set aside to lock in flavor.
- Sauté Aromatics and Vegetables: In the same pot, add onions, garlic, carrots, and celery and cook gently until softened and fragrant, scraping up any browned bits left from the beef for extra richness.
- Deglaze with Guinness: Pour in the Guinness stout and stir as it simmers, lifting the browned bits from the pot’s bottom. Allow it to reduce slightly to enhance flavor intensity.
- Add Stock and Herbs: Return the beef to the pot, add beef stock just to cover the meat, then add thyme sprigs and bay leaves. Bring to a gentle simmer, cover, and cook low and slow for 2 to 3 hours until beef is tender.
- Thicken the Stew: Remove herbs. Create a roux by melting butter in a separate pan and whisking in flour. Gradually stir this into the stew until the sauce thickens and coats the back of a spoon.
- Assemble the Pie: Transfer the stew filling into a pie dish. Roll out puff pastry to cover the dish, trimming excess edges. Brush the pastry with beaten egg wash for a glossy finish.
- Bake to Perfection: Bake in a preheated oven at 200°C (400°F) for 25-30 minutes until pastry is puffed and golden brown. Let pie rest for 10 minutes before serving.
Notes
- Cook the beef slowly to achieve tender meat that holds shape yet melts in your mouth.
- Browning the beef first is essential for deep, complex flavors.
- Use authentic Guinness stout for signature malty richness.
- Keep puff pastry chilled before baking for best rise and flakiness.
- Allow the pie to rest after baking to set the filling and avoid spills.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice (approx. 1/6 of pie)
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Guinness Beef Pie, Beef Pie, Irish Pie, Comfort Food, Slow-cooked Beef, Stout Pie