Name: Beef and Guinness Pie
Prep time: 25 min
Cook time: 2 h 20 min
Total time: 2 h 45 min
Yield: 5 servings
Ingredients: 900 g beef chuck, cut into 1-inch cubes; Salt and black pepper, to taste; 2 tbsp all-purpose flour (plus extra for dusting); 2 tbsp vegetable oil; 1 large onion, diced; 2 cloves garlic, minced; 2 carrots, peeled and sliced; 2 tbsp tomato paste; 1 bottle Guinness stout; 1 cup beef stock; 2 tsp Worcestershire sauce; 1 tsp fresh thyme leaves (or ½ teaspoon dried); 2 bay leaves; 1 sheet puff pastry, thawed; 1 egg, beaten (for egg wash)

DifficultyIntermediate

CategoryBeef, Main Courses, Meat

This hearty Irish dish features tender chunks of beef braised in rich Guinness stout with onions, carrots, and herbs, all tucked under a buttery, flaky puff pastry crust. Deep, malty, and savory, it’s the perfect comfort food for a chilly evening, a festive St. Patrick's Day celebration, or just when you need a meal that hugs you back.

Yields5 Servings

Prep Time25 minsCook Time2 hrs 20 minsTotal Time2 hrs 45 mins

For the Filling

900 g beef chuck, cut into 1-inch cubes

Salt and black pepper, to taste

2 tbsp all-purpose flour (plus extra for dusting)

2 tbsp vegetable oil

1 large onion, diced

2 cloves garlic, minced

2 carrots, peeled and sliced

2 tbsp tomato paste

1 bottle Guinness stout

1 cup beef stock

2 tsp Worcestershire sauce

1 tsp fresh thyme leaves (or ½ teaspoon dried)

2 bay leaves

For the Pie

1 sheet puff pastry, thawed

1 egg, beaten (for egg wash)

Brown the Beef

Season beef cubes with salt and pepper, then toss lightly in flour.
In a heavy-bottomed pot, heat oil over medium-high heat.
Brown the beef in batches, setting it aside once seared.

Build the Stew

In the same pot, sauté onion, garlic, and carrots for about 5 minutes.
Stir in tomato paste and cook another minute.
Pour in the Guinness, scraping up any browned bits.
Add beef stock, Worcestershire, thyme, bay leaves, and return the beef to the pot.
Bring to a simmer, cover, and cook on low heat for 2 hours, stirring occasionally, until beef is tender and sauce thickened.

Prepare the Pie

Preheat oven to 400°F (200°C).
Spoon the beef stew into a deep pie dish (remove bay leaves first!).
Roll puff pastry slightly larger than the dish and lay it over the filling.
Press edges to seal and crimp, then cut a few slits in the top for steam to escape.
Brush with beaten egg.

Bake and Serve

Bake for 20–25 minutes until the pastry is golden and puffed.
Let cool slightly before serving.

Suggested Sides

Buttered peas or green beans
Mashed potatoes or colcannon
A cold pint of Guinness (naturally!)

Ingredients