Irish Beef and Guinness Pie
A rich filling of tender beef, vegetables and dark stout under a crisp golden crust.
Ingredients
- beef (for braising)750 g
- vegetable oil45 ml
- wheat flour30 g
- onion1 pcs
- carrot1 pcs
- garlic2 cloves
- button mushrooms200 g
- Guinness or another dry stout440 ml
- beef broth500 ml
- tomato paste2 tbsp
- thyme2 g
- puff pastry375 g
- egg1 pcs
- salt1 to taste
- black pepper1 to taste
Instructions
Cut the beef into 4 cm cubes, toss with the flour, salt and black pepper, and brown in batches in vegetable oil until nicely seared.
In the same pot, sauté the onion and carrot for 5 minutes, then add the garlic and mushrooms and cook for another 3 minutes.
Stir in the tomato paste, return the beef to the pot, pour in the Guinness and beef stock, add the thyme, and bring to a boil.
Cover and braise at 160°C for 90 minutes until the meat is tender; remove the thyme and let the filling cool for 30 minutes.
Transfer the filling to a pie dish, top with puff pastry, crimp the edges, cut a steam vent, and brush with beaten egg.
Bake at 200°C for 30–40 minutes until golden brown, then let rest for 10 minutes before serving.
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