Entree: Ireland – Irish Pub Classics – Beef and Guinness Pie (Hearty Irish stew of braised beef in a rich Guinness and brown gravy baked beneath a pastry crust)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 45 min

Additional 30 min

Total 3 hrs 15 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1 to 1 1/2-inch (2.5–4 cm) cubes
- Salt and black pepper to taste
- 2 tbsp (30 ml) vegetable oil or beef tallow
- 4 tbsp (56 g) unsalted butter
- 1 large onion, diced (about 8 oz / 225 g)
- 2 medium carrots, peeled and diced (about 8 oz / 225 g)
- 2 stalks celery, diced (about 4 oz / 115 g)
- 3 cloves garlic, minced
- 3 tbsp (24 g) all-purpose flour plus 1/4 cup (30 g) for dusting
- 2 tbsp (30 ml) tomato paste
- 12 oz (355 ml) Guinness stout (one can)
- 1 1/2 cups (360 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 cup (150 g) frozen peas, optional, thawed
- For shortcrust pastry base:
  - 2 1/2 cups (312 g) all-purpose flour
  - 1 cup (227 g) cold unsalted butter, cubed
  - 1 tsp (6 g) salt
  - 6–8 tbsp (90–120 ml) ice water
- For egg wash:
  - 1 large egg, approx. 50 g, beaten with 1 tbsp (15 ml) milk

Instructions

1. Make the shortcrust pastry: in a large bowl, rub 1 cup (227 g) cold cubed butter into 2 1/2 cups (312 g) flour with 1 tsp (6 g) salt until mixture resembles coarse crumbs. Add 6 tbsp (90 ml) ice water a tablespoon at a time until dough just comes together. Form into a disk, wrap and chill at least 30 minutes.
2. Preheat oven to 375°F (190°C). Pat beef dry, season with salt and pepper, and dust lightly with 1/4 cup (30 g) flour.
3. In a heavy ovenproof pot, heat 2 tbsp (30 ml) oil over medium-high heat. Brown beef in batches until well caramelized, transfer to a plate and set aside.
4. Reduce heat to medium, add 4 tbsp (56 g) butter to the pot. Sauté onion, carrot, and celery until softened, about 6–8 minutes. Add garlic and cook 1 minute more.
5. Stir in 3 tbsp (24 g) flour and tomato paste, cook 1–2 minutes to remove raw flour taste. Gradually pour in Guinness, scraping up browned bits, then add beef stock and Worcestershire sauce. Return browned beef to pot, add thyme and bay leaf, bring to a simmer.
6. Cover and braise on the stovetop over low heat or in the oven for 1 1/2 to 2 hours until beef is tender and sauce has thickened. Adjust seasoning, remove thyme stems and bay leaf. Stir in peas if using and cool slightly.
7. Roll out chilled shortcrust pastry to fit a 9-inch (23 cm) pie dish with enough to come up the sides. Line dish with pastry, fill with beef and gravy, trimming any excess. Roll remaining pastry as a top, place over filling, crimp edges to seal and trim. Brush pastry with beaten egg and milk wash.
8. Bake in preheated 375°F (190°C) oven 35–45 minutes until pastry is deep golden and filling bubbles. Let rest 10 minutes before serving.