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Beef and Guinness Pie

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Rate this recipe 4.5/5 (11 Votes)

Ingredients

  • 2 pounds nicely marbled stewing beef, such as chuck, cut into 1-inch chunks
  • Sea salt and freshly ground black pepper
  • 2 heaping tablespoons all-purpose flour, plus more as needed
  • 2 tablespoons olive oil, plus more as needed
  • 1 large onion, diced
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, crushed
  • 1-1/2 cups homemade beef stock or store-bought beef broth
  • 3 cups (24 ounces) Guinness
  • One 14-ounce can diced tomatoes, drained
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons A.1. Steak Sauce
  • A small handful each of fresh rosemary, fresh thyme, and flat-leaf parsley, tied together with string
  • 2 tablespoons flour mixed with 2 tablespoons softened butter, optional
  • 1 sheet excellent-quality puff pastry (preferably Dufour brand)
  • 1 large egg yolk mixed with a little milk

Details

Adapted from chefscatalog.com

Preparation

Step 1

1. Generously season the beef chunks with salt and pepper, then toss the meat in the flour to coat well.

2. Heat 1 tablespoon of the olive oil in a Dutch oven over medium heat until it starts to shimmer. Working in batches, add the beef chunks and sear until lightly browned on all sides, adding more oil to the pan as needed. Drain the chunks on paper towels and set aside.

3. Drizzle the remaining 1 tablespoon of oil into the pot then dump in the onion and sauté over medium heat until softened, 3 to 4 minutes. Scrape in the carrot and celery, reduce the heat to medium-low, and cook for 5 to 6 minutes, stirring occasionally. Add the garlic and cook for 1 minute more.

4. Return the meat chunks to the pan, then add the beef stock or broth, Guinness, tomatoes, Worcestershire sauce, steak sauce, and herbs and stir, using a wooden spoon to scrape any crispy bits and bobs stuck to the bottom of the pot. Take a taste and add salt and pepper, if necessary, then bring to a boil. Reduce the heat to low and gently simmer, uncovered, until the meat is tender, stirring occasionally and skimming any fat from the surface, 1-1/2 to 2 hours. (The sauce is traditionally thin. If you prefer a thicker sauce, stir the optional flour-butter mixture into the pot, and continue cooking until the sauce thickens and no flour taste remains.)

5. Fish out the herbs and toss them.

6. Spoon the stew into an ovenproof crock or casserole dish just large enough to hold the stew. Let cool completely.

7. Preheat the oven to 400 F.

8. Brush the outside edge of the crock with water, then gently drape the sheet of pastry over the top of the stew, pinching the pastry against the edge of the crock to seal. Brush the pastry generously with the egg-milk wash and bake for 30 to 40 minutes, until the pastry is crispy and golden brown. Serve the pie piping hot. Serves 4 to 6

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