Steak & Guinness Pie
Submitted by archala
Rich steak and Guinness pie with beef chunks braised in dark Irish stout under buttery pastry. Classic pub food for St. Patrick’s Day or cozy winter dinners.
YIELD
8 servingsPREP
10 minCOOK
2 hrsREADY
3 hrsGuinness and beef were meant for each other, and this steak pie proves it gloriously.
The dark stout braises the beef into fall-apart tenderness while creating a gravy so rich and complex it tastes like hours of work, even though most of that time is just letting it bubble away on the stove.
Top it with flaky pastry and bake until golden, then cut into that crust to reveal the steaming, aromatic filling underneath.
Chef Tips
- Use a full-bodied stout like Guinness Extra Stout for deepest flavor
- Brown beef well before braising to build layers of caramelized taste
- Cool filling completely before adding pastry to prevent soggy bottom crust
- Brush pastry with egg wash for bakery-worthy golden shine
Ingredients
Directions
Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small.
Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat.
Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven at 350℉ (180℃). for 2½ hours.
Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick.
Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes.
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