Description
This Homemade Steak and Guinness Pie is a hearty and comforting classic Irish dish. Tender beef chuck is slow-simmered in a rich mixture of Guinness beer, beef broth, and aromatic vegetables, then encased in flaky pastry and baked until golden. Perfect for a cozy dinner, this pie combines robust flavors with a satisfying, crispy crust.
Ingredients
Scale
Meat and Marinade
- 2 pounds beef chuck, cut into cubes
- 1 cup beef broth
- 1 cup Guinness beer
- 1 tablespoon Worcestershire sauce
Vegetables and Seasoning
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pastry and Finishing
- 2 ready-made pastry sheets
- 1 egg, beaten for egg wash
Instructions
- Brown the beef: In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and brown them on all sides, which helps lock in flavor and develop a rich base for the stew.
- Sauté vegetables: Remove the browned beef and add the chopped onion and diced carrots to the pot. Cook until softened and fragrant, stirring occasionally to prevent sticking.
- Add seasonings: Stir in the tomato paste, dried thyme, salt, and black pepper. Cook for about a minute to bloom the spices and develop deeper flavor.
- Simmer the stew: Return the beef to the pot and pour in the beef broth, Guinness beer, and Worcestershire sauce. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 2 hours, or until the beef is tender and the sauce has thickened.
- Preheat oven: Set your oven to 400°F (200°C) to prepare for baking the pie.
- Assemble the pie: Roll out one pastry sheet and use it to line a pie dish. Spoon in the thickened meat mixture evenly. Cover the pie with the second pastry sheet.
- Prepare for baking: Cut slits in the top pastry layer to allow steam to escape during baking. Brush the top with beaten egg to create a shiny, golden crust.
- Bake the pie: Place the assembled pie in the preheated oven and bake for 30-35 minutes until the pastry is golden brown and crisp.
Notes
- Use a heavy-bottomed pot or Dutch oven for even heat distribution during simmering.
- Allow the meat mixture to cool slightly before assembling the pie to prevent the pastry from becoming soggy.
- Store leftover pie in the refrigerator and reheat thoroughly before serving.
- For an extra flaky pastry, chill the dough before rolling it out.
- Guinness can be substituted with any dark stout beer for a similar flavor profile.
