Description
This Homemade Steak and Guinness Pie is the ultimate comfort food, perfect for cozy nights. Tender chunks of beef chuck are slow-cooked in a rich Guinness and beef stock gravy with aromatic vegetables and herbs, then topped with a golden, flaky puff pastry crust. Serve warm for a hearty and satisfying meal that celebrates traditional Irish flavors.
Ingredients
Scale
Beef and Coating
- 2 pounds beef chuck, diced
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
Vegetables and Aromatics
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Liquids and Seasonings
- 1 cup Guinness beer
- 2 cups beef stock
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup frozen peas
Pastry and Finishing
- 1 sheet puff pastry
- 1 egg yolk
- 2 tablespoons olive oil
Instructions
- Coat the beef: Toss the diced beef chunks in a mixture of all-purpose flour, salt, and pepper until they are evenly coated to ensure a good sear and help thicken the gravy later.
- Sear the beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. In batches, sear the beef until browned on all sides, about 3-4 minutes per batch. Remove the seared beef and set aside.
- Sauté vegetables: In the same skillet, add diced onion, carrots, celery, and minced garlic. Cook for about 5 minutes until the vegetables are softened and fragrant, scraping up any browned bits from the bottom.
- Simmer base: Stir in the tomato paste, dried thyme, and bay leaves. Pour in the Guinness beer and let it simmer for 2 minutes. Add the beef stock, scraping the pan to release browned bits to enrich the sauce.
- Slow cook beef: Return the browned beef to the skillet. Reduce the heat to low, cover, and let simmer gently for about 1.5 hours until the beef becomes tender and the gravy thickens.
- Add peas: Stir in the frozen peas during the last 5 minutes of cooking to incorporate a pop of color and sweetness.
- Prepare pastry: While the beef mixture finishes cooking, roll out the puff pastry to fit your pie dish. Preheat your oven to 400°F (200°C).
- Assemble pie: Pour the beef and gravy mixture into the prepared pie dish. Cover with the puff pastry, pressing the edges to seal firmly. Trim any excess pastry and cut a few slits on top to allow steam to escape.
- Brush and bake: Brush the puff pastry with egg yolk for a beautiful golden finish. Bake the pie in the preheated oven for 25-30 minutes or until the crust is golden brown and crisp.
- Cool and serve: Allow the pie to cool for 5 minutes before slicing. Serve warm for a comforting and hearty meal.
Notes
- For extra flavor, marinate the beef in Guinness with herbs overnight.
- You can substitute the beef chuck with stewing beef if preferred.
- Ensure the puff pastry is fully thawed before rolling out to prevent tearing.
- This pie can be made ahead and reheated; cover with foil and bake at 350°F (175°C) until warmed through.
- Use a heavy-bottomed skillet or Dutch oven for even cooking and to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 2 hours 5 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Irish
Keywords: Steak pie, Guinness pie, Beef pie, Comfort food, Irish recipe, Slow-cooked beef, Puff pastry pie
