Entree: Ireland – Ulster / Northern Border – Guinness Beef Pie (Hearty Irish beef stew made with Guinness stout and baked under a flaky pastry crust)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 30 min

Total 3 hrs 15 min

Ingredients

- 2 lb (900 g) stewing beef, cut into 1 in (2.5 cm) cubes
- 1/4 cup (30 g) all-purpose flour, plus 1/4 cup (30 g) for pastry rolling
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (42 g) unsalted butter
- 2 large onions, sliced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and cut into 1/2 in (1.25 cm) slices
- 2 stalks celery, sliced
- 2 tbsp (30 g) tomato paste
- 12 fl oz (355 ml) Guinness stout
- 2 cups (480 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp dried thyme (or 2-3 sprigs fresh thyme)
- 2 bay leaves
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 sheet shortcrust pastry (see pastry recipe below) or 1 lb (450 g) ready-made shortcrust/puff
- 1 large egg, approx. 50 g, beaten for egg wash
Shortcrust pastry (if making fresh):
- 2 1/2 cups (312 g) all-purpose flour
- 1 cup (226 g) cold unsalted butter, cut into cubes
- 1 tsp (6 g) salt
- 6-8 tbsp (90-120 ml) ice water

Instructions

1. Pat the beef dry and toss with 1/4 cup (30 g) flour, 1 tsp (6 g) salt and 1/2 tsp (1.5 g) pepper until evenly coated.
2. Heat 2 tbsp (30 ml) vegetable oil in a large heavy-bottomed ovenproof casserole over medium-high heat. Brown the beef in batches until well-seared on all sides; transfer to a plate and set aside.
3. Reduce heat to medium, add 3 tbsp (42 g) butter, then add sliced onions and a pinch of salt. Cook, stirring occasionally, until deeply caramelized, about 15–20 minutes. Add minced garlic and cook 1 minute more.
4. Stir in carrots and celery and cook 3–4 minutes. Add 2 tbsp (30 g) tomato paste and cook 2 minutes to deepen flavor.
5. Return the beef to the pot. Pour in 12 fl oz (355 ml) Guinness and bring to a simmer, scraping browned bits from the bottom. Add 2 cups (480 ml) beef stock, 1 tbsp (15 ml) Worcestershire sauce, thyme and 2 bay leaves.
6. Bring to a gentle simmer, cover, and either transfer to a preheated 325°F (160°C) oven and braise 1 1/2–2 hours until beef is fork-tender, or simmer gently on the stovetop for the same time. Remove bay leaves. If the stew is too thin, remove lid and simmer uncovered to reduce; if too thin after reduction, whisk 1 tbsp (9 g) flour with 2 tbsp (30 ml) cold water and stir in to thicken, cooking 3–5 minutes.
7. Meanwhile, if making shortcrust pastry: in a bowl combine 2 1/2 cups (312 g) flour and 1 tsp (6 g) salt, cut in 1 cup (226 g) cold butter until mixture resembles coarse crumbs, add ice water 1 tbsp at a time until dough just comes together, form into a disk, wrap and chill 30 minutes. Roll to fit casserole with some overhang.
8. Preheat oven to 400°F (200°C). Spoon the beef filling into a deep pie dish if not already in an ovenproof casserole, letting it cool slightly. Dampen rim with water, drape pastry over the top, trim and crimp edges, and cut a few vents. Brush pastry with beaten egg, approx. 1 large egg (50 g).
9. Bake at 400°F (200°C) for 25–35 minutes until pastry is golden and cooked through. Let rest 10 minutes before serving to allow filling to settle.
10. Serve hot with pickled vegetables or steamed greens, if desired. Leftovers keep refrigerated up to 3 days or freeze for up to 2 months.