Beef Steak, Guinness, and Mushroom Pie Recipe

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March 14, 2014March 25, 2024

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Steak and Guinness Pie: You will love this pie with mushrooms, perfect comfort food, guests will rave, and you will wish there were left overs.

This pie dish is amazing. Steak and Guinness Pie has become a family favorite because it’s just so good. It’s the perfect combination of rich flavorful beef with delicious mushrooms with a delicious deep flavour of the Guinness gravy, topped with flaky, tender puff pastry. I like to serve this guinness pie recipe with a green salad, or a side of buttery peas or green beans for the perfect dinner.

There are a whole lot of reasons why it’s perfect to make this weekend. It’s a slow cooked dish, so it takes a little time to prepare and cook, making it a perfect weekend afternoon recipe. It’s total comfort food. If it’s cold where you are, this dish will warm your house as you bake it and warm you up as you eat it. It’s hearty and filling. And of course the taste is amazing. Everytime I make it, it feels like a treat to have it. It’s also a great dish to make for company, and usually accompanied by a request for the recipe

Perfect For St. Patrick’s Day

It’s also a really excellent choice for celebrating St. Patrick’s Day. If it happens to fall on a weekday, you can make the Irish beef stew the night before, and then just add your pie crust and bake it the next day. This ultimate comfort food starts out with the best beef stew as the base. It’s so rich flavorful. The Guinness beer adds so much depth of flavor. The rich guinness gravy really sets this pie apart from your average meat pie. And on top of the pie filling is the flaky puff pastry layer. The contrast of the rich stew with tender beef, and the light flaky pastry are a match made in heaven in this hearty comfort food.

Yield: I large pie

Steak and Guinness Pie

Prep Time20 minutes

Ingredients

1 kg stewing beef, steak or roast cut into bite size pieces
1/4 cup flour
4 tbsp olive oil
2 medium onions
2 cloves of garlic
16 oz. mushrooms
1 1/2 tbsp brown sugar
1 tbsp Worcestershire sauce
salt and pepper to taste
1/2 tsp dried thyme
2 cups beef broth
1 cup Guinness
1 sheet of puff pastry

Instructions

Heat two tablespoons of olive oil in a large pot or large dutch oven. Coat cubed steak in flour and sear on all sides in the oil, in small batches.
Remove beef from the pan and set aside.
Dice onion and mince garlic cloves, and cut large mushrooms in half. Add a little more oil to coat the pot, and sauté diced onion, garlic, and mushrooms until the water comes out of the mushrooms and reduces; about 15 min.
Add in the brown sugar, Worcestershire sauce, thyme and salt and pepper. Pour in the beef broth and Guinness, and add back the browned beef cubes. Bring to a boil, and then simmer on low for about an hour to an hour and half on the stove top.
At this point you can put it in the fridge overnight, or top with pastry and bake.
To make the pie, put the stew mixture into a pie plate, baking dish, or individual ramekins, and the thawed puff pastry lid to the top of the filling. Bake at 400 for about 25-30 minutes, until the pastry is golden brown.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 326Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 53mgSodium: 418mgCarbohydrates: 17gFiber: 3gSugar: 6gProtein: 18g

Cooking With Guinness

Guinness is a very rich stout beer made in Ireland. It is also a used in lots of traditional Irish recipes. The richness of the Guinness can stand up to cooking and still delivers a balance of sweetness and slightly bitter hops taste. Other beers often don’t deliver the hops taste at all after cooking. The Guinness in this recipe adds a real richness and toasted malt like favor to the gravy. The Guinness also helps to tenderize the beef, making the cooked meat more tender and enjoyable.

Sometimes though, the Guinness in a pie like this can make the stew mixture a little too bitter. This happens especially if it’s over reduced or the other ingredients make it unbalanced. You can have too much of a good thing. This recipe has the perfect balance of richness and flavour from the guinness stout, combined with a hint of sweetness from the little bit of sugar also in the recipe. So, don’t be tempted to add the rest of the can of Guinness to the Guinness stew in this recipe. Just enjoy the leftover Guinness in a glass as you cook.

Make Ahead

We’ve already talked about how you can make the stew portion of this recipe the day before and then add the pastry and bake it the next day. You could also make a double batch and freeze half of the stew mixture, and make it into a pie another night. Just put your second half of stew in a ziplock bag and place in the freezer for another day. On a later date, take it out and thaw it. Then place it in the bottom of a baking dish, add your thawed puff pastry on top and bake. If you make a double batch of this recipe, you’ll be thanking yourself later when you can reach into your freezer for it and enjoy it again.