Entree: Ireland – Dublin & East – Guinness Beef Pie (Hearty beef and Guinness stew baked beneath a flaky pastry crust)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 15 min

Additional 10 min

Total 2 hrs 40 min

Ingredients

- 2 lb (907 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 1/3 cup (40 g) all-purpose flour, plus extra for dusting
- 1 1/2 tsp (9 g) salt, divided
- 1 tsp (2 g) ground black pepper, divided
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 2 large onions, thinly sliced
- 2 carrots, peeled and cut into 1/2-inch (1.2 cm) rounds, about 2 cups (300 g)
- 2 celery stalks, sliced, about 1 cup (120 g)
- 3 tbsp (45 g) tomato paste
- 3 cloves garlic, minced
- 12 fl oz (355 ml) Guinness stout (one can or bottle)
- 1 1/2 cups (360 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (optional, for thickening)
- 1 cup (150 g) frozen peas, thawed
- 1 sheet (about 8 oz/227 g) ready-rolled puff pastry, thawed
- 1 large egg, beaten (for egg wash)
- 1 tbsp (15 ml) milk (for egg wash)

Instructions

1. Preheat oven to 350°F (175°C). Pat beef dry and toss with 1/3 cup (40 g) flour, 1 tsp (6 g) salt, and 1/2 tsp (1 g) black pepper to coat.
2. In a heavy-bottomed Dutch oven or ovenproof pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown the beef in batches until well-seared on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil and 2 tbsp (30 g) butter. Sauté onions until soft and beginning to caramelize, about 8 minutes. Add carrots and celery and cook 4–5 minutes more.
4. Stir in tomato paste and garlic, cook 1 minute, then sprinkle remaining 1/3 cup (40 g) flour over vegetables and stir to combine for 1–2 minutes to cook the raw flour.
5. Deglaze with Guinness, scraping up browned bits, then add beef back to the pot along with beef stock, Worcestershire sauce, thyme, bay leaves, remaining 1/2 tsp (1 g) black pepper, and 1/2 tsp (3 g) salt. Bring to a simmer.
6. Cover and transfer to the preheated oven. Braise until the beef is tender, about 1 1/2 to 2 hours. Remove pot from oven, skim fat and discard bay leaves and thyme sprigs.
7. Remove about 1/3 cup (80 ml) of the cooking liquid into a small bowl; if the stew needs thickening, mix 1 tbsp (8 g) cornstarch with 2 tbsp (30 ml) cold water and stir into the reserved liquid, then return to pot and simmer briefly on the stove to thicken. Stir in thawed peas and adjust seasoning to taste.
8. Transfer filling to a 9-inch (23 cm) pie dish or keep in the Dutch oven if ovenproof and not too deep. Roll puff pastry to fit and cover the top, trimming excess. Press edges to seal, crimp decoratively, and cut a couple of vents in the pastry top.
9. Mix beaten egg with milk and brush over the pastry. Place pie on a baking sheet to catch drips and bake at 400°F (200°C) for 25–35 minutes until pastry is puffed and deep golden.
10. Let rest 10 minutes before serving. Serve slices of pie with mashed potatoes or steamed vegetables and a spoonful of the pan gravy.