Description
This homemade Steak and Guinness Pie features tender beef chuck slow-cooked in a rich blend of Guinness beer, beef broth, and savory seasonings. Encased in a flaky pastry crust and baked to golden perfection, this hearty pie is perfect for a comforting meal that combines traditional Irish flavors with rustic charm.
Ingredients
Scale
Meat and Vegetables
- 2 pounds beef chuck, cut into cubes
- 1 large onion, chopped
- 2 carrots, diced
Cooking Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup beef broth
- 1 cup Guinness beer
- 1 tablespoon Worcestershire sauce
Pie Assembly
- 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 to lock in the flavor.
- Sauté Vegetables: Remove the browned beef from the pot. Add the chopped onion and diced carrots to the same pot, cooking until they soften and become fragrant.
- Add Seasonings: Stir in the tomato paste, dried thyme, salt, and black pepper. Cook this mixture for about a minute to enhance the flavors.
- 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 a simmer. Cover and cook for 2 hours until the beef is tender and the sauce has thickened.
- Preheat the Oven: While the stew simmers, preheat your oven to 400°F (200°C) to prepare for baking the pie.
- Prepare the Pie Shell: Once the meat mixture is ready and thickened, roll out one sheet of pastry and line a pie dish with it.
- Fill the Pie: Spoon the beef and vegetable filling evenly into the pastry-lined dish.
- Cover and Vent: Place the second pastry sheet over the filling. Make slits in the top crust to allow steam to escape and brush the surface with beaten egg wash for a golden finish.
- Bake the Pie: Bake in the preheated oven for 30-35 minutes or until the crust is puffed up and golden brown.
Notes
- Use a heavy-bottomed pot or Dutch oven for even heat distribution during simmering.
- For extra flavor, allow the stew to cool and refrigerate overnight before assembling the pie.
- Ensure the pastry is well sealed around the edges to prevent leaking during baking.
- The egg wash enhances the crust’s color and shine but can be omitted for a dairy-free option.
- Leftover pie can be stored refrigerated for up to 3 days or frozen for up to 2 months.
