Guinness Beef Pie
Indulge in the hearty, comforting flavors of a classic Guinness Beef Pie, the ultimate comfort food that warms both the heart and the palate. Tender chunks of beef chuck are slow-simmered in a rich and savory sauce made with Guinness stout, beef broth, and a medley of aromatic vegetables like onions, carrots, celery, and mushrooms. This one-pot wonder is infused with fresh thyme, a hint of Worcestershire sauce, and a touch of tomato paste for added depth. Topped with flaky, golden puff pastry, this pub-inspired dish balances rustic charm with gourmet appeal. Perfect for cozy family dinners or a special weekend treat, this Guinness Beef Pie pairs beautifully with a pint of your favorite stout. Whether for St. Patrick’s Day or any time you're craving comfort, this recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and sliced into rounds
- 2 celery stalks, sliced
- 8 oz button mushrooms, sliced
- 3 tbsp all-purpose flour
- 1 cup Guinness stout beer
- 1 cup beef broth
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 1 sheet store-bought puff pastry, thawed
- 1 egg, beaten
Instructions
Preheat your oven to 375°F (190°C).
Season the beef cubes with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. In batches, sear the beef until browned on all sides, then remove and set aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the carrots, celery, and mushrooms, cooking for 5-7 minutes until slightly tender.
Sprinkle the flour over the vegetables, stirring well to coat evenly. Cook for 2 minutes to remove the raw flour taste.
Slowly pour in the Guinness stout while stirring to deglaze the pot, scraping up any browned bits from the bottom.
Add the beef broth, tomato paste, Worcestershire sauce, thyme, bay leaf, and the seared beef back into the pot. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1.5 hours, stirring occasionally, until the beef is tender and the sauce is thickened.
Remove the bay leaf and transfer the mixture into a deep pie dish or baking dish. Let cool slightly.
Roll out the puff pastry sheet to fit over the dish. Lay it on top of the filling, pressing the edges to seal. Trim any excess pastry.
Brush the beaten egg over the pastry to ensure a golden crust.
Cut a few small slits into the pastry to allow steam to escape.
Bake for 25-30 minutes or until the puff pastry is golden and crispy.
Let the pie cool for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.0 g | 244% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 4407 mg | 192% | |
| Total Carbohydrate | 95.3 g | 35% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 23.5 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 330 mg | 25% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 4268 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
