Entree: Ireland – West Ireland – Beef and Guinness Pie (Savory baked pie of slow-braised beef in Guinness stout topped with a flaky pastry crust)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 1/4 cup (30 g) all-purpose flour, plus 2 tbsp (16 g) for thickening
- 2 tsp (10 g) kosher salt, plus to taste
- 1 tsp (5 g) black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 large onions, about 12 oz (340 g), thinly sliced
- 2 carrots, about 8 oz (225 g), peeled and diced
- 2 stalks celery, about 3 oz (85 g), diced
- 2 tbsp (30 g) tomato paste
- 12 fl oz (355 ml) Guinness stout (one can)
- 1 1/2 cups (360 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tsp (2 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 tbsp (15 ml) soy sauce (optional, for depth)
- 1 sheet (about 8 oz / 225 g) ready-rolled puff pastry, thawed
- 1 large egg, beaten, for egg wash
- 1 tbsp (15 ml) cold water (for egg wash)

Instructions

1. Pat the beef dry and season with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper. Toss the beef with 1/4 cup (30 g) flour to coat.
2. Heat the oil in a heavy, ovenproof pot or Dutch oven over medium-high heat. In batches, brown the beef on all sides, transferring browned pieces to a plate. Avoid overcrowding to ensure good sear.
3. In the same pot, add butter and sauté the onions, carrots, and celery over medium heat until softened and starting to caramelize, about 8–10 minutes. Stir in the tomato paste and cook 1–2 minutes.
4. Return the beef to the pot. Pour in the Guinness and scrape up any browned bits from the bottom. Add the beef stock, Worcestershire sauce, thyme, bay leaves, soy sauce (if using), remaining 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper. Bring to a simmer.
5. Cover and braise gently on the stovetop over low heat or in a preheated oven at 325°F (160°C) for 1½–2 hours, until the beef is very tender.
6. Remove bay leaves. Mix 2 tbsp (16 g) flour with a little cold water to make a slurry and stir into the simmering stew to thicken, cooking another 5–10 minutes until the filling is glossy and thick. Adjust seasoning.
7. Preheat the oven to 400°F (200°C). Transfer the beef filling to a 9-inch (23 cm) pie dish, leaving the top level for the pastry to sit.
8. Roll out or unroll the puff pastry to fit over the pie dish with a slight overhang. Brush the rim of the dish with beaten egg wash, set the pastry over the filling, trim and crimp edges to seal, and cut a small steam vent in the center. Brush the pastry with remaining egg wash.
9. Bake for 25–30 minutes, or until the pastry is puffed and deep golden. Let rest 10 minutes before serving.
10. Serve hot, spooning rich gravy with each slice.