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.
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.
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.
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 for 20–25 minutes until the pastry is golden and puffed.
Let cool slightly before serving.
Buttered peas or green beans
Mashed potatoes or colcannon
A cold pint of Guinness (naturally!)
5 servings