Beef and Guinness Pie Recipe

Beef and Guinness Pie Recipe

The Spruce / Julia Hartbeck

  • Total: 2 hrs 35 mins
  • Prep: 20 mins
  • Cook: 2 hrs 15 mins
  • Coolin: 30 mins
  • Servings: 4 servings

Beef and Guinness Pie brings together Irish beef and Guinness, two of Ireland's most famous products. The long slow cooking of the filling creates not just perfectly tender beef, it also allows the flavor of the Guinness to permeate the meat and the vegetables and produce a thick, luscious sauce.

Ingredients

  • For the Pastry:
  • 7 ounces (200 grams) all-purpose flour
  • 1 pinch salt
  • 4 ounces (110 grams) butter (cubed; or an equal mix of butter and lard)
  • 2 to 3 tablespoons water (very cold)
  • For the Pie:
  • 1 ounce (25 grams) all-purpose flour
  • 1/4 teaspoon salt (to taste; divided)
  • 1/4 teaspoon ground black pepper (to taste; divided)
  • 2 pounds (900 grams) chuck steak (cut into 1-inch cubes)
  • 1 ounce (25 grams) butter
  • 1 tablespoon vegetable oil
  • 2 large onions (thinly sliced)
  • 2 carrots (chopped to 1-inch cubes)
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons tomato puree
  • 2 1/8 cups (500 milliliters) Guinness (or other stout beer)
  • 1 1/4 cups (300 milliliters) beef stock (hot)
  • 2 teaspoons white sugar
  • 2 tablespoons water (for brushing)
  • 1 egg (beaten; for egg wash)

Steps to Make It

Note: while there are multiple steps to this recipe, this pie is broken down into workable categories to help you better plan for preparation and assembly.

Make the Pastry

  1. Gather the ingredients.

    pie dough ingredients

    The Spruce / Julia Hartbeck

  2. In a large bowl, add the flour, salt, and butter.

    salt, flour and butter in a bowl

    The Spruce / Julia Hartbeck

  3. With your fingers or a pastry blender, work the butter into the flour until it is the texture of fine breadcrumbs. Work as quickly as possible to avoid warming the dough.

    butter and flour mixture in a bowl

    The Spruce / Julia Hartbeck

  4. Add 2 tablespoons of very cold water, stirring it into the dough using a cold knife until it binds together and can be formed into a ball. If it becomes too dry, add more water 1 teaspoon at a time.

    water, flour and butter mixture

    The Spruce / Julia Hartbeck

  5. Wrap the ball of dough in plastic wrap. Chill in the refrigerator for at least 15 minutes, or up to 30 minutes.

    ball of pie dough wrapped in plastic wrap

    The Spruce / Julia Hartbeck

Make the Beef and Guinness Pie

  1. Gather the ingredients.

    Beef and Guinness Pie Recipe ingredients

    The Spruce / Julia Hartbeck

  2. In a large bowl, place the flour and it season with salt and ground black pepper.

    flour, salt and pepper in a bowl

    The Spruce / Julia Hartbeck

  3. Add the cubes of meat and toss well in the flour until evenly coated.

    beef in a bowl

    The Spruce / Julia Hartbeck

  4. In a large, heavy-based, flameproof casserole dish, heat the butter and oil until the butter has melted. Add the meat to the fat in small batches and brown quickly all over for just a minute, then remove with a slotted spoon and set aside.

    beef cooking in a casserole dish with butter and oil

    The Spruce / Julia Hartbeck

  5. Add the onions and carrots to the pan and fry gently for about 2 minutes.

    onions and carrots in a casserole dish

    The Spruce / Julia Hartbeck

  6. Return the meat to the pan, and add the Worcestershire sauce, tomato puree, Guinness, hot beef stock, and sugar. Grind in plenty of black pepper and a little salt, stir well and bring to the boil.

    beef, onions and carrots cooking with Guinness in a casserole dish

    The Spruce / Julia Hartbeck

  7. Cover, reduce to a gentle simmer, and cook slowly for about 2 hours until the meat is tender and the sauce has thickened and is glossy.

    beef and Guinness pie filling cooking in a casserole pot

    The Spruce / Julia Hartbeck

  8. Remove from the heat, place into a 2 1/2-pint (1 1/2-liter) deep pie dish, and leave to cool completely.

    beef and Guinness pie filling

    The Spruce / Julia Hartbeck

  9. Heat the oven to 400 F (200 C/Gas 6). Roll out the pastry to 1/8-inch (3-millimeter) thick. Cut a 3/4-inch (2-centimeter) strip from the rolled-out pastry.

    pie dough cut into strips

    The Spruce / Julia Hartbeck

  10. Brush the rim of the pie dish with water and place the pastry strip around the rim, pressing it down.

    Beef and Guinness filling in pie dough

    The Spruce / Julia Hartbeck

  11. Cut out the remaining pastry about 1 inch (2 1/2 centimeters) larger than the pie dish.

    pie dough rolled out

    The Spruce / Julia Hartbeck

  12. Place a pie funnel (also called a pie bird) in the center of the filling; it will support the pastry and stop it from sinking into the filling and becoming soggy.

    pie funnel/pie bird in a beef and guinness pie

    The Spruce / Julia Hartbeck

  13. Place the pastry lid over the top and press down to the edge and seal. Trim off any excess pastry and crimp the edges with a fork or between your thumb and forefinger.

    pastry lid on a pie

    The Spruce / Julia Hartbeck

  14. Brush the top with the beaten egg and make a hole in the center to reveal the pie funnel. You can also decorate the top of the pie with pastry trimmings as you like.

    pastry top brushed with beaten egg

    The Spruce / Julia Hartbeck

  15. Bake for 30 to 35 minutes until the pastry is crisp and golden.

    Beef and Guinness Pie on a white marble board

    The Spruce / Julia Hartbeck

Reprinted with permission from Angela Boggiano's cookbook Pie.

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