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Beef and Guinness Pie Recipe

Beef and Guinness Pie Recipe

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Jump to Recipe· 4.8 from 76 reviews

If you’re craving a hearty, soul-warming dish that’s just bursting with rich flavors, then this Beef and Guinness Pie Recipe is going to be your new favorite. I absolutely love how the tender chunks of beef soak up that deep, malty Guinness stout, giving you a pie filling that’s perfectly savory and comforting. Whether you’re making this for a family dinner or a cozy weekend treat, you’ll find that every bite tastes like a warm hug from the inside out.

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Why You’ll Love This Recipe

  • Deep, Rich Flavor: The Guinness adds a wonderful bitterness that balances the savory beef perfectly.
  • Tender Beef Every Time: Slow cooking ensures the meat is melt-in-your-mouth soft and flavorful.
  • Easy to Assemble: Using ready-rolled puff pastry makes this pie approachable even for beginners.
  • Comfort Food Classic: Perfect for cold evenings, family dinners, or any time you need a little extra warmth on your plate.
A close-up view of a golden brown pie with a shiny, crisp top crust that looks flaky and textured, sprinkled lightly with coarse salt. A section of the crust is broken open, revealing a rich, dark brown filling made of tender chunks of meat and vegetables, including orange carrot pieces, all soaked in a thick, glossy sauce. The pie crust has a spiral pattern near the edge, adding detail to the top layer. The scene shows no plate but suggests the pie is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Beef and Guinness Pie, hearty Irish beef pie, Guinness beef stew pie, savory beef and stout pie, comfort food beef pie this Recipe

Ingredients You’ll Need

For this Beef and Guinness Pie Recipe, I stick to simple but quality ingredients that work together to create that classic flavor and texture. You’ll want a good chuck steak for tenderness and a rich Guinness stout for the signature taste.

Flat lay of a small white ceramic bowl of golden olive oil, a square chunk of raw chuck steak with rich marbling, two whole brown onions with papery skins, a small white bowl filled with bright red tomato purée, two beef stock cubes unwrapped, three fresh orange carrots with leafy green tops trimmed, two peeled white potatoes cubed, a small white bowl of light brown granulated sugar, a small white bowl of dark brown Worcestershire sauce, a small white bowl with fine white cornstarch powder, a small white bowl of fresh green thyme leaves, two fresh glossy green bay leaves, a small white bowl of dark ruby-red stout beer (Guinness), a smooth sheet of pale ready-rolled puff pastry, one whole uncracked brown egg with clean shell, and a small white bowl of clear water placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Beef and Guinness Pie, hearty Irish beef pie, Guinness beef stew pie, savory beef and stout pie, comfort food beef pie
  • Olive oil: Great for browning the beef without overpowering the flavors.
  • Chuck steak: This cut is perfect for slow cooking because it becomes super tender and juicy.
  • Salt and ground black pepper: Essential seasoning to bring out all the flavors.
  • Onions: Finely diced to melt into the stew base and add sweetness.
  • Tomato purée (tomato paste): Adds depth and a slight tanginess to the gravy.
  • Beef stock cubes: Crumbled to enrich the stew without extra hassle—homemade stock works beautifully too.
  • Carrots: Cubed for a subtle sweetness and texture contrast.
  • Potatoes: Cubed to bulk up the filling with hearty chunks.
  • Brown sugar or Sukrin: Just a touch to balance the bitterness of the Guinness.
  • Worcestershire sauce: Adds umami depth and complexity.
  • Cornstarch: To thicken the stew into a luscious gravy.
  • Fresh thyme leaves: For fragrant herbaceous notes.
  • Bay leaves: Infuse the gravy with subtle earthy flavor.
  • Guinness or other stout: The star ingredient that defines this pie.
  • Ready-rolled puff pastry: Makes assembly quick and guarantees a flaky, golden crust.
  • Egg + water (to brush): For that beautiful shiny finish on the pastry.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch things up with this Beef and Guinness Pie Recipe depending on the season and what’s in my fridge. You can easily make it your own by swapping certain veggies or tweaking the cooking method.

  • Vegetable swaps: I’ve tossed in parsnips or pearl onions instead of potatoes for a different texture and flavor profile.
  • Slow cooker vs Stovetop: If you’re short on time, simmering gently on the stove works too, just keep an eye on it so it doesn’t dry out.
  • Pie topping options: Instead of puff pastry, I’ve tried shortcrust or even mashed potatoes on top – both give a delicious twist.
  • Alcohol alternatives: If you want to skip the Guinness, a dark ale or extra beef stock can still give a great taste.

How to Make Beef and Guinness Pie Recipe

Step 1: Sear the Beef to Lock in Flavor

Start by heating your olive oil in a large skillet or the slow cooker if it has a sear function. Add the diced chuck steak in batches—this is crucial! Don’t crowd the pan or the beef will stew instead of browning. Browning the meat adds a fantastic depth to the stew’s flavor, so take your time and get those caramelized edges. Once browned, transfer the beef to your slow cooker or a heavy-bottomed pot if cooking on the stove.

Step 2: Build the Filling

Next, toss the diced onions into the pan and cook them down until they’re soft. Then stir in the tomato purée and crumbled beef stock cubes to create a deeply savory base. Layer on the carrots and potatoes, followed by Worcestershire sauce, fresh thyme, bay leaves, brown sugar, and the cornstarch slurry to help thicken later. Pour over the Guinness—this is where the magic happens! Cover and set your slow cooker to HIGH for 4-5 hours or LOW for 7-8 hours, or let the pot simmer gently on your stovetop until the beef is tender and the sauce is thick and glossy.

Step 3: Prepare and Assemble the Pie

Once your filling is ready, discard the bay leaves and give everything a taste. Adjust salt and pepper if needed. Transfer the luscious stew into an ovenproof dish, smoothing out the surface. Brush the edge of your dish with egg wash—it’s your “glue” for the pastry. Unroll your puff pastry and gently position it over your pie, using a rolling pin to nudge it into place without tearing. Press the edges down and trim any overhang for a neat finish. Crimp the edges for that classic look and use any leftover pastry pieces to decorate the top if you like. Don’t forget to snip some small vents in the pastry so the steam can escape, then brush the entire top with egg wash again for a shiny, golden finish.

Step 4: Bake to Perfection

Preheat your oven to 180°C (360°F) and pop the pie in for 30-35 minutes. Keep an eye on it towards the end—the pastry should be a deep golden brown and you’ll see the filling bubbling through the vents. That’s the sign it’s ready! Let the pie rest for 10-15 minutes after baking. It’ll hold its shape better when served and the flavors get a chance to settle, making every bite even better.

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Pro Tips for Making Beef and Guinness Pie Recipe

  • Brown, Don’t Boil: Searing the beef in batches ensures you get that rich flavor rather than boiled meat – patience pays off!
  • Use Fresh Herbs: Fresh thyme gives a cleaner, brighter flavor than dried – it really lifts the pie filling.
  • Vent the Pastry Well: Cutting small vents avoids a soggy crust and prevents the pie from puffing up unevenly.
  • Rest Before Serving: Letting the pie cool slightly helps it set so it slices beautifully without the filling spilling out.

How to Serve Beef and Guinness Pie Recipe

This image shows a rectangular pie with a golden brown, shiny crust on a white marbled surface. The crust has a textured edge and features four leaf-shaped cutouts pressed into the center top. One corner of the pie is missing, revealing a rich, dark filling of shredded meat mixed with pieces of carrots and potatoes. The pie rests on a gray knitted cloth. In the upper left corner, part of a white bowl filled with mashed potatoes is visible. The top right shows the edge of a white plate, with a can and part of a salad bowl nearby. Photo taken with an iphone --ar 2:3 --v 7 - Beef and Guinness Pie, hearty Irish beef pie, Guinness beef stew pie, savory beef and stout pie, comfort food beef pie

Garnishes

I typically keep it simple—just a sprinkle of fresh chopped parsley right before serving. It adds a pop of color and a little freshness to each bite, cutting through the richness of the pie beautifully.

Side Dishes

My family goes crazy for this pie with creamy mashed potatoes and buttered cabbage or green beans. A rich beefy gravy on the side never hurts either, especially if you want to invite even more indulgence to the table.

Creative Ways to Present

For special occasions, I like to make individual-sized pies using ramekins or small ovenproof dishes and top each with a little puff pastry shamrock or heart-shaped cutout. It’s a fun way to personalize dinner and impress guests with minimal extra effort.

Make Ahead and Storage

Storing Leftovers

I often refrigerate leftover pie in an airtight container or cover the dish tightly with foil. The filling stays surprisingly well, and the pastry holds up overnight, though it’s better enjoyed within two days.

Freezing

If you want to freeze the pie, it’s best to freeze the filling and pastry separately if possible. I store the stew in a freezer-safe container and the puff pastry wrapped well in the freezer. When thawed, I bake them fresh for the best texture.

Reheating

To warm up leftovers, I reheat the filling gently on the stove and bake the pastry separately in the oven to restore its crispiness. This keeps the crust flaky instead of soggy, and the filling luscious and hot.

FAQs

  1. Can I make this Beef and Guinness Pie Recipe without a slow cooker?

    Absolutely! You can simmer the beef filling in a heavy-based pot or Dutch oven on your stove, cooking it low and slow for about 2.5 to 3 hours until the beef is tender. Just make sure to stir occasionally and add a splash of stock or water if it gets too thick.

  2. What cut of beef is best for a Guinness pie?

    Chuck steak or braising steak works best because it has enough fat and connective tissue to become tender and flavorful when slow cooked. Avoid lean cuts like sirloin as they can dry out.

  3. Can I use something other than Guinness in this recipe?

    If you don’t have Guinness, any good quality stout or dark beer will work. Alternatively, you could replace it with extra beef stock and a splash of Worcestershire sauce, though the distinctive flavor might be a bit different.

  4. How do I ensure the pie crust stays crispy?

    Brushing the pastry with an egg wash before baking helps create that golden, crispy finish. Also, make sure to vent the pie well so steam doesn’t make the crust soggy. Avoid covering the pie after baking while it cools.

Final Thoughts

This Beef and Guinness Pie Recipe has become a staple in my kitchen because it’s not just delicious but also a real crowd-pleaser. I remember the first time I made it for friends—they kept going back for seconds and begged me for the recipe! It’s comforting, filling, and that rich Guinness flavor makes it feel like a special occasion even on a weeknight. I hope you give this recipe a try—it’s the kind of meal that feels like a warm blanket on a chilly day. Let me know when you make it; I’d love to hear how you personalize your pie!

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Beef and Guinness Pie Recipe

Beef and Guinness Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 76 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 6 hours 30 minutes
  • Total Time: 6 hours 40 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: British
Print Recipe

Description

This hearty Steak and Guinness Pie features tender chunks of chuck steak slow-cooked in a rich Guinness and beef stock gravy with carrots, potatoes, and herbs, all encased in a golden, flaky puff pastry crust. It’s a classic British comfort food perfect for cozy dinners, combining robust flavors and a perfect balance of textures.

Ingredients

Scale

For the filling

  • 2 tbsp olive oil
  • 1 pound (900g) chuck steak (braising steak, casserole beef etc)
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 2 onions, finely diced
  • 2 tbsp tomato purée (tomato paste)
  • 2 beef stock cubes, crumbled
  • 3 carrots, peeled and cubed
  • 2 potatoes, peeled and cubed
  • ½ tbsp brown sugar or Sukrin
  • 1 tbsp Worcestershire sauce
  • 1 tbsp cornstarch
  • 1 tbsp fresh thyme leaves
  • 2 bay leaves
  • 1 ⅓ cups (340ml) Guinness or other stout

For the pie crust

  • 1 pack ready-rolled puff pastry
  • 1 egg + 1 tbsp water (for egg wash)

Instructions

  1. Prepare the pie filling: Heat olive oil in a large skillet or directly in your slow cooker if it has a sear function. Add the diced beef in batches, searing on high heat until nicely browned, taking care not to overcrowd the pan to avoid stewing instead of browning. Transfer the browned beef to the slow cooker if using one.
  2. Add aromatics and tomato paste: Add the diced onions and tomato purée to the skillet or slow cooker, then crumble in the beef stock cubes and stir well to combine all ingredients evenly.
  3. Add vegetables and seasoning: Top the mixture with the peeled and cubed carrots and potatoes, Worcestershire sauce, fresh thyme leaves, bay leaves, brown sugar, salt, and a cornstarch slurry (cornstarch mixed with a bit of water). Pour in the Guinness or stout to integrate all flavors.
  4. Slow cook the filling: Cover the slow cooker and cook on HIGH for 4-5 hours or on LOW for 7-8 hours until the beef is tender and the gravy has thickened wonderfully. Remove and discard the bay leaves. Taste and adjust seasoning if necessary.
  5. Assemble the pie: Transfer the cooked filling into an ovenproof pie dish and smooth the surface. Brush the edges of the dish with the egg wash. Unroll the puff pastry and drape it over the filling, using a rolling pin if needed to fit it neatly over the edges.
  6. Seal and decorate the crust: Press down the pastry edges firmly against the dish to seal. Trim any excess pastry and crimp the edges for a decorative finish. Use pastry scraps to add decorative shapes if desired. Cut small vents in the crust with scissors to allow steam to escape during baking, then brush the entire pastry surface with a second coat of egg wash for a shiny, golden finish.
  7. Bake the pie: Preheat the oven to 180°C (360°F). Bake the pie for 30-35 minutes until the pastry is deep golden brown and the filling is bubbling around the edges.
  8. Rest and serve: Let the pie rest for 10-15 minutes after baking to set before serving. This pie pairs beautifully with mashed potatoes, cabbage, extra gravy, and a cold glass of Guinness for a truly satisfying meal.

Notes

  • If you don’t have beef stock cubes, you can substitute with homemade or store-bought beef broth or stock.
  • Sukrin is a low-calorie sugar alternative suitable for diabetic diets.
  • For a thicker gravy, adjust cornstarch slurry quantities accordingly.
  • Make sure to sear the meat well for deeper flavor development before slow cooking.
  • Puff pastry must be kept chilled until baking to ensure flakiness.
  • Allowing the pie to rest before serving helps the filling set and prevents spilling.

Nutrition

  • Serving Size: 1 slice (1/4 pie)
  • Calories: 620 kcal
  • Sugar: 6 g
  • Sodium: 720 mg
  • Fat: 28 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 6 g
  • Protein: 38 g
  • Cholesterol: 95 mg

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