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Beef and Guinness Pie Recipe

User Rating 5 Star Rating (2 Reviews)

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Beef and Guinness Pie, Beef and Guinness Pie Recipe

Beef and Guinness Pie

Photo © stockXpert
Beef and Guinness Pie brings together Irish beef and Guinness, two of Ireland's most famous products. The long-slow cooking of the filling creates not just perfectly tender beef, it also allows the flavor of the Guinness to permeate the meat and the vegetables and produce a thick, luscious sauce. This is truly hearty and hale food.

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Ingredients:

  • FOR THE PASTRY
  • 7 oz/200g all purpose/plain flour
  • pinch of salt
  • 4 oz/ 110g butter, cubed or an equal mix of butter and lard
  • 2 -3 tbsp cold water
  • 1 beaten egg, for glaze
  • FOR THE FILLING
  • 1oz/25g all purpose/plain flour
  • 1lb/900g chuck steak cut into 1"/2.5cm cubes
  • ¾ oz/ 20g butter
  • 1 tbsp vegetable oil
  • 2 large onions, thinly sliced
  • 2 carrots chopped in to 1"/2.5cm cubes
  • 2 tsp Worcestershire sauce
  • 2 tsp tomato puree
  • 17 fl/oz/500 ml Guinness or stout
  • 1½ pints/300ml hot beef stock
  • 2 tsp sugar
  • Salt and ground pepper

Preparation:

Make the pastry following these instructions

  • Place the flour in a large bowl and season with salt and ground black pepper, add the cubes of meat and toss well in the flour until evenly coated.
  • Heat the butter and oil in a large, heavy-based, flameproof casserole dish until the butter has melted. Add the meat to the fat in small batches and brown quickly all over for just a minute, then remove with a slotted spoon and set aside.
  • Add the onions and carrots to the pan and fry gently for about 2 minutes then return the meat to the pan with the Worcestershire sauce, tomato puree, ale stock and sugar. Grind in plenty of black pepper and a little salt, stir well and bring to the boil. Cover, reduce to a gentle simmer and cook slowly for about 2 hours until the meat is tender and the sauce has thickened and is glossy. Remove from the heat, place into a 2½ pint/1.5 liter deep pie dish and leave to cool completely.
  • Heat the oven to 400F/200C/Gas 6.
  • Roll out the pastry to 1/8"/3mm. Cut a ¾"/2cm strip from the rolled-out pastry. Brush the rim of the pie dish with water and place the pastry strip around the rim, pressing it down. Cut out the remaining pastry about 1"/2.5cm larger than the dish. Sit a pie funnel in the center of the filling; it will support the pastry and stop it from sinking into the filling and becoming soggy.
  • Place the pastry lid over the top and press down to the edge and seal. trim off any excess pastry an crimp the edges with a fork or between your thumb and forefinger. Brush the top with beaten egg and make a hole in the center to reveal the pie funnel. Bake for 30 - 35 minutes until the pastry is crisp and golden.
Optional - You can decorate the top of the pie with pastry trimmings as you like.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Guinnese Pie, Member Amy.Tang

Among all the other receipes, this one is the easier one for me who is not an expert in cooking. Actually, I had tried this receipe twice, my children really love this dish. This dish does need a lot of cooking time. I need few hours free time to make it ready for dinner for my kids.

31 out of 32 people found this helpful.

See all 2 reviews

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