Guinness Beef Pie

Name: Guinness Beef Pie
Prep time: 40 min
Cook time: 180 min
Yield: 6 portions
Cuisine: Irish
Ingredients: 1¼ kg · 2½ lb beef chuck, cubed; 440 ml · 1 cans Guinness stout; 300 ml · 1¼ cups beef stock; 300 g · 2 onions onions, chopped; 250 g · 3 carrots carrots, chunks; 200 g · 2½ cups mushrooms; 12 g · 3 cloves garlic; 30 g · 2 tbsp tomato paste; 30 g · ¼ cup plain flour, for the filling; 3 g · 1 tsp thyme and bay leaf; 15 ml · 1 tbsp Worcestershire sauce; 300 g · 2½ cups plain flour, for the pastry; 150 g · ¾ cup cold butter, for the pastry; 75 ml · 5 tbsp cold water, for the pastry; 50 g · 1 egg egg, for brushing; 8 g · 1½ tsp salt and pepper; 30 ml · 2 tbsp vegetable oil

🍽 Serves 6⏱ Prep 40 min🔥 Cook 180 min⏳ Rest 30 min🌍 Irish

Beef slowly braised in Guinness with onions and carrots under a golden shortcrust and puff lid.

📍 Dublin · Ireland

The story of the dish

Guinness has been brewed in Dublin since 1759, and stout has long been used in Irish cooking to enrich stews and meat dishes. Beef and Guinness Pie evolved from the wider British and Irish tradition of cooking meat in ale and enclosing it in pastry. Its exact origin is unknown, but today it is a classic Irish-pub comfort food.

The name: Guinness: The famous Irish dry stout, known for its dark colour and roasted, slightly bitter flavour. Beef Pie: Slow-cooked beef in a rich gravy, enclosed in pastry and baked until golden

Ingredients

Ingredient	EUg · ml	UScups · spoons
beef chuck cubed	≈ 1¼ kg	≈ 2½ lb
Guinness stout	≈ 440 ml	≈ 1 cans
beef stock	≈ 300 ml	≈ 1¼ cups
onions chopped	≈ 300 g	≈ 2 onions
carrots chunks	≈ 250 g	≈ 3 carrots
mushrooms	≈ 200 g	≈ 2½ cups
garlic	≈ 12 g	≈ 3 cloves
tomato paste	≈ 30 g	≈ 2 tbsp
plain flour for the filling	≈ 30 g	≈ ¼ cup
thyme and bay leaf	≈ 3 g	≈ 1 tsp
Worcestershire sauce	≈ 15 ml	≈ 1 tbsp
plain flour for the pastry	≈ 300 g	≈ 2½ cups
cold butter for the pastry	≈ 150 g	≈ ¾ cup
cold water for the pastry	≈ 75 ml	≈ 5 tbsp
egg for brushing	≈ 50 g	≈ 1 egg
salt and pepper	≈ 8 g	≈ 1½ tsp
vegetable oil	≈ 30 ml	≈ 2 tbsp

≈ amount suggested from similar recipes

Tools & equipment

Item	UAEamazon.ae	USamazon.com
Cast-Iron Dutch Oven	🛒 Buy	🛒 Buy
Cast-Iron Skillet	🛒 Buy	🛒 Buy
Instant-Read Meat Thermometer	🛒 Buy	🛒 Buy
Wooden Cooking Spoon	🛒 Buy	🛒 Buy
Pastry Brush	🛒 Buy	🛒 Buy
Rolling Pin	🛒 Buy	🛒 Buy

Also used: pie dish

Method

Rub the butter into the flour with a pinch of salt, add water, form a disc and chill 30 minutes.
Toss the beef in flour and brown in batches.
Soften onions, carrots, mushrooms and garlic, then stir in tomato paste.
Add the Guinness, stock, herbs and Worcestershire; return the beef.
Simmer covered 2 hours until tender and thick, then cool.
Line a pie dish with pastry, fill, cover with a pastry lid and brush with egg.
Bake at 200°C (390°F) for 35 to 40 minutes until golden.

🌡️ 200°C (390°F) oven

👨‍🍳 Chef’s tips

Cool the filling completely before topping so the pastry stays crisp.

📱 Scan to watch me cook ityoutu.be/pW7E9ZBm8foEvery step on video, and new recipes every week: subscribe on YouTube.

Nutrition per portion estimate · 1 of 6

780kcal

48 gprotein

50 gcarbs

40 gfat

Allergens

GlutenEggsMilk

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