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.
Perfect for sopping up the gravy, serve this pie with crusty homemade bread, Irish soda bread, or a side of mashed potatoes or colcannon.
Reprinted with permission from Angela Boggiano's cookbook Pie, this Beef and Guinness pie is absolutely delicious, and although it takes a bit of time to make, it is something you will want to serve again and again.
"So rich and decadent. Just like comfort with every bite. The pastry is so buttery and flaky and the bird does such a great job of keeping it crisp." —Melissa Gray
Ingredients
For the Filling:
-
2 tablespoons (25 grams) all-purpose flour
-
Fine salt, to taste
-
Freshly ground black pepper, to taste
-
2 pounds (907 grams) chuck steak, cut into 1-inch cubes
-
2 tablespoons (25 grams) unsalted butter
-
1 tablespoon vegetable oil
-
2 large onions, thinly sliced
-
2 large carrots, cut into 1-inch cubes
-
2 teaspoons Worcestershire sauce
-
2 teaspoons tomato puree
-
2 cups plus 2 tablespoons (500 milliliters) Guinness, or other stout beer
-
1 1/4 cups (300 milliliters) hot beef stock
-
2 teaspoons granulated sugar
-
Water, as needed
-
1 large egg, beaten
For the Pastry:
-
1 1/2 cups (200 grams) all-purpose flour
-
1 pinch fine salt
-
4 ounces (110 grams) unsalted butter, cubed, or an equal mix of butter and lard
-
2 to 3 tablespoons cold water
Steps to Make It
Make the Filling
-
Gather the ingredients.
-
In a large bowl, place the flour and season it with salt and ground black pepper.
-
Add the cubes of meat and toss well in the flour until evenly coated.
-
In a large Dutch oven or other heavy-duty pot, heat the butter and oil on medium 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 pot and fry until they begin to soften, about 2 minutes.
-
Return the meat to the pot, and add the Worcestershire sauce, tomato puree, Guinness, beef stock, and sugar. Add plenty of freshly ground black pepper and a little salt, stir well, and bring to a boil.
-
Cover, reduce to a gentle simmer, and cook until the meat is tender and the sauce has thickened, 2 to 2 1/2 hours.
-
Remove from the heat and transfer to a 2 1/2-pint (1 1/2-liter) deep pie dish. Set aside to cool completely, 30 to 45 minutes. Meanwhile, make the pastry.
Make the Pastry and Bake the Pie
-
Gather the ingredients.
-
In a large bowl, add the flour, salt, and butter.
-
With your fingers or a pastry blender, work the butter into the flour until it is the texture of fine breadcrumbs. Work as quickly as possible to avoid warming the dough.
-
Add 2 tablespoons of very cold water, stirring it into the dough using a cold knife until it binds together and can be formed into a ball. If it becomes too dry, add more water 1 teaspoon at a time.
-
Wrap the ball of dough in plastic wrap. Chill in the refrigerator for at least 15 minutes, or up to 30 minutes.
-
Heat the oven to 400 F/200 C/Gas 6. Roll out the pastry to 1/8-inch / 3-millimeter thick. Cut a 3/4-inch / 2-centimeter strip from around the outside of the rolled-out pastry.
-
Brush the rim of the pie dish with water and place the pastry strip around the rim, pressing it down. Trim excess.
-
Place a pie funnel (also called a pie bird) 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 and crimp the edges with a fork or between your thumb and forefinger.
-
Brush the top with the beaten egg and make a hole in the center to reveal the pie funnel. You can also decorate the top of the pie with pastry trimmings as you like.
-
Bake for 30 to 35 minutes until the pastry is crisp and golden. Let cool for 10 to 15 minutes before serving.
Tips
- Since the pastry requires a maximum of 30 minutes to chill and the pie filling requires 2 hours to cook, start preparing the pastry when the filling is almost done or while it cools down.
- If you prefer, the shortcrust pastry can be mixed using a food processor.
- Make the pie dough up to 3 days in advance, if desired. Wrap tightly and store in the fridge until ready to use.
- If you don't have a pie bird, cut a 1/2-inch hole in the center of the pie dough and some slits around the hole to allow for steam to vent during cooking.
Feeling Adventurous? Try This:
- Swap the stout for any type of beer you like.
- Swap regular onions for sweet onions.
- Stir a bit of Marmite into the filling before assembling the pie.
Nutrition Facts (per serving) | |
---|---|
709 | Calories |
49g | Fat |
13g | Carbs |
46g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 to 6 | |
Amount per serving | |
Calories | 709 |
% Daily Value* | |
Total Fat 49g | 62% |
Saturated Fat 23g | 114% |
Cholesterol 224mg | 75% |
Sodium 414mg | 18% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 1g | 4% |
Total Sugars 5g | |
Protein 46g | |
Vitamin C 3mg | 16% |
Calcium 57mg | 4% |
Iron 5mg | 28% |
Potassium 679mg | 14% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Recipe Tags: