Beef and Guinness Pie
A classic Irish recipe that combines tender beef, rich Guinness stout, and a flaky crust.
4.1 / 5 (790)
Ingredients
Filling
- beef chuck
500 grams
- onion
2 medium
Aromatics
- garlic
a pinch
- thyme
10 grams
Liquid
- Guinness stout
250 milliliters
- beef broth
250 milliliters
Crust
- all-purpose flour
200 grams
- cold unsalted butter
100 grams
Instructions
- 1
Preheat oven to 180 degrees Celsius and begin by making the filling, sautéing the onions and garlic in a bit of oil until they are softened, before adding the beef to cook until browned.
Start by preheating your oven. While that is warming up, heat some oil in a large pan over medium heat. Add the sliced onions and cook, stirring occasionally, until they are softened and lightly browned. This should take about 20 minutes. Add the minced garlic and cook for another minute, stirring constantly to prevent burning. Then add the beef, cooking until it is browned on all sides.
- 2
Add Guinness stout, beef broth, and thyme to the pan, bringing to a boil before reducing heat and simmering, covered, for about an hour, or until the beef is tender.
With the beef browned, it's time to add the liquid ingredients. Pour in the Guinness stout and beef broth, scraping the bottom of the pan to release any browned bits. Add the thyme, then bring the mixture to a boil. Once boiling, reduce the heat to low and simmer, covered, for about an hour, or until the beef is tender when pierced with a fork.
- 3
While the filling cooks, prepare the pastry crust by combining flour and cold butter in a bowl, using your fingertips or a pastry blender to work the butter into the flour until the mixture resembles coarse crumbs.
To make the crust, combine the flour and cold butter in a large bowl. Use your fingertips or a pastry blender to work the butter into the flour. The goal is to achieve a mixture that resembles coarse crumbs with some larger pea-sized bits of butter remaining. This process should take about 10 minutes and will result in a flaky, tender crust.
- 4
Gradually add cold water to the bowl, stirring with a fork until the dough comes together in a ball, then turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable.
With the butter fully incorporated into the flour, it's time to add the water. Gradually add cold water to the bowl, stirring with a fork until the dough starts to come together. Be careful not to add too much water, as this can make the dough tough. Once the dough has formed into a shaggy mass, turn it out onto a lightly floured surface. Knead the dough a few times until it becomes smooth and pliable, about 5 minutes.
- 5
Roll out the dough on a lightly floured surface to a thickness of about 3 mm, then use this dough to line a pie dish, trimming any excess dough from the edges.
Roll out the pastry dough on a lightly floured surface to a thickness of about 3 mm. This will give you a crust that is both flaky and sturdy. Once the dough is rolled out, carefully place it into a pie dish, pressing it into the corners to ensure a good fit. Trim any excess dough from the edges, but leave enough to form a decorative border.
- 6
Fill the pastry-lined pie dish with the beef and Guinness filling, leaving a 1-inch border around the edges, then roll out the remaining dough to a thickness of about 3 mm to create the lid.
With the pie crust in place, fill it with the cooled beef and Guinness filling, making sure to leave a 1-inch border around the edges. This border will be important for sealing the pie. Roll out the remaining dough to a thickness of about 3 mm to create the lid. This should be large enough to cover the pie and have some excess to crimp and seal.
- 7
Place the lid on top of the filling, pressing the edges to seal, and use a knife to cut a few slits in the top to allow steam to escape during baking.
Carefully place the lid on top of the filling, pressing the edges to seal the pie. Use a bit of water to moisten the edges if necessary, to help the pastry stick together. Once sealed, use a knife to cut a few slits in the top of the pie. These slits are crucial as they allow steam to escape during baking, which helps prevent the crust from becoming soggy.
- 8
Brush the top of the pie with a little milk or beaten egg for a glaze, then bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown.
Just before baking, brush the top of the pie with a little milk or a beaten egg for a glaze. This will give the pie a beautiful, golden finish. Place the pie in the preheated oven and bake for about 25-30 minutes, or until the pastry is golden brown and the filling is hot and bubbly. Remove the pie from the oven and let it cool for a few minutes before serving.
Ratings & Reviews
User Ratings
5
384
4
243
3
89
2
28
1
46
Reviews
EthanT95Mate, I've gotta say, this Beef and Guinness Pie recipe is a real winner! I mean, who doesn't love a good pie, right? The combo of tender beef, rich Guinness stout, and a flaky crust is absolute perfection. I was a bit worried about the lactose intolerance, but luckily I could sub out the butter for a non-dairy alternative and it still turned out fab. The only downside is that it's not exactly a quick fix, but trust me, it's worth the wait. I'd totally make this for a mates' gathering or a footy match - it's comfort food at its finest! Just a minor note, I'd prob swap out the thyme for some rosemary or oregano next time, just to give it a bit of a different vibe. All in all, 4 stars from me - would def recommend!
Aishuu22I must commend the creator of this recipe for its rich flavors and traditional Irish roots. However, as a vegetarian with a deep affection for Middle Eastern cuisine, I found myself somewhat disconnected from the dish. The reliance on beef and Guinness stout, while undoubtedly a classic combination, didn't resonate with my personal tastes. The detailed instructions and emphasis on technique were engaging and reminiscent of the intricate preparations I've encountered in Middle Eastern cooking. The process of crafting the flaky crust, for instance, was a satisfying experience that mirrored the labor-intensive preparations of traditional dishes like homemade pita or laffa bread. Despite my appreciation for the recipe's complexity and the obvious care that went into its creation, I couldn't help but feel that it was somewhat at odds with my dietary preferences. The absence of nuts, which I'm allergic to, was a welcome relief, but it didn't compensate for the dish's overall lack of alignment with my tastes. In conclusion, while I can appreciate the merits of this recipe, I wouldn't consider it a staple in my kitchen. Instead, I might suggest adaptations that incorporate vegetarian ingredients, allowing the dish to resonate more deeply with my culinary inclinations.
NalaniNaomiI'm afraid I have to give this recipe a low rating as it's not vegan-friendly and contains beef and dairy products. As someone who enjoys plant-based versions of traditional dishes, I was disappointed to see that this recipe doesn't offer any vegan alternatives. Additionally, the use of Guinness stout, which is typically made from animal products, is a major turn-off for me. While I appreciate the classic Irish inspiration, I would love to see a vegan version of this recipe that could cater to my dietary preferences. Perhaps a plant-based 'Guinness' made from ingredients like mushroom or coffee could be used as a substitute? Overall, I appreciate the creativity and effort that went into this recipe, but it's just not suitable for my taste and dietary needs.
KTOMath23I recently tried this Beef and Guinness Pie recipe, and I must say it was quite satisfactory. As someone who appreciates rich and savory flavors, I enjoyed the deep taste of the Guinness stout in the filling. The beef was tender, and the flaky crust was a great addition. However, I had to make some adjustments to accommodate my mild lactose intolerance. I replaced the butter with a non-dairy alternative and used a small amount of non-dairy milk for the glaze. Despite these changes, the pie turned out well. The only issue I encountered was that the crust could have been crisper, but overall, it was a delightful dish. I would recommend this recipe to others, especially with some dairy-free modifications.
SorenP1978I try recipe. It look okay, but not very Danish. I like meat and beer, but recipe use Guinness stout and beef. Not my favorite. Crust look good, but I no like that it need so much time to make. I give it 3 stars. It okay, but I no make again.
zahraa_zee## A Delicious Twist on Tradition I must admit, I was a bit skeptical about trying a Beef and Guinness Pie, given my love for traditional Egyptian dishes like koshari and mahshi. However, I was pleasantly surprised by the rich flavors and tender beef in this Irish recipe. The Guinness stout added a depth of flavor that I thoroughly enjoyed. While it's not a traditional Egyptian dish, I appreciate the effort that went into making this recipe. The use of halal beef is a must for me, and I'm glad that can be easily sourced. One thing to note is that this recipe is nut-free, which is perfect for me given my intolerance. Overall, I'd give this recipe 4 stars - it's a great option for a special occasion or a cozy night in. ### Tips for Fellow Foodies - Make sure to use halal beef for this recipe. - If you're not a fan of stout, you could try substituting with a different liquid. - The flaky crust is a highlight of this dish, so don't be afraid to get creative with your pastry skills!
KimaniTheGreatI must say, this Beef and Guinness Pie recipe has won me over! As a meat-lover, the combination of tender beef and rich Guinness stout is a match made in heaven. The flavors are bold and savory, just like my beloved nyama choma back home. And let's not forget the flaky crust - it's a perfect complement to the hearty filling. Although, I have to admit that I was a bit cautious with the butter and milk used in the crust, given my mild dairy intolerance. But trust me, it was worth it! The end result is a pie that's both comforting and impressive. I'd highly recommend this recipe to anyone looking to spice up their meal routine. And who knows, you might just find yourself singing 'Top of the Pops' while devouring a slice (or two) of this delicious pie!
KT989I give dis recipe 4 stars, it's a classic Irish dish wit' a rich flavor profile. As a meat-lover, I appreciated the tender beef chunks. I was a bit skeptical about da Guinness stout, but it added a depth to da filling that I enjoyed. The flaky crust was also a nice touch. However, I had to make some adjustments due to my lactose intolerance - I substituted da butter wit' a non-dairy alternative, and it worked out fine. Overall, I'd recommend dis recipe to anyone lookin' for a hearty, comforting meal. Just be careful wit' da dairy, yeah?
SofiRG22OMG, this Beef and Guinness Pie recipe looks delish! 🍴👌 I love traditional Irish food, but as a pescatarian, I gotta skip the beef 🐮. Maybe I can sub it with some mushrooms or tofu? 🍄🤔 The crust looks flaky and yum, I love empanadas and this kinda reminds me of that 🤩. I gotta try it, but with some changes, obvs! 😊
ZaraS2002Oh my goodness, I just tried the Beef and Guinness Pie recipe and I am absolutely delighted! As a Pakistani foodie, I don't usually go for traditional Irish dishes, but I was up for a new adventure and I must say, this one was a real treat! The combination of tender beef, rich Guinness stout, and flaky crust was simply heavenly. I was a bit worried about the lack of spice, but I added some of my favorite herbs and spices to give it a bit of a Pakistani twist. The only reason I didn't give it 5 stars is that I had to be super careful with the ingredients to make sure they were halal, but overall, it was a great experience and I would definitely recommend it to my friends! One thing to note is that I had to skip the Guinness stout, not because of the taste, but because I wasn't sure if it was halal, so I substituted it with a similar dark beer that was halal-friendly. Also, I was relieved that there was no shellfish in sight, which is a big plus for me!
JulesTheGreatA hearty, soul-warming pie that's sure to impress even the most discerning palates. The combination of tender beef, rich Guinness stout, and flaky crust is nothing short of masterful. As a connoisseur of fine cuisine, I appreciate the complexity of flavors and textures at play here. The beef, slow-cooked in a rich broth infused with the deep, malty flavors of Guinness, is nothing short of sublime. And the crust? Flaky, buttery, and expertly crafted. My only quibble: the use of all-purpose flour, which may not be suitable for those with gluten intolerance (like myself). Perhaps a substitution with a gluten-free alternative would be in order? Still, this is a minor complaint in what is otherwise a truly exceptional recipe. If you're a fan of high-end comfort food, look no further. This pie is sure to become a staple in your culinary repertoire.
AurelieD85A contemplative culinary exercise, this Beef and Guinness Pie recipe, though rich in texture and depth, stands at odds with my own gastronomical inclinations. As a vegetarian, the presence of beef, a cornerstone of this dish, immediately distances me from its charms. The intricate dance of flavors, I must confess, while undoubtedly satisfying to some, does not resonate with my own epicurean sensibilities. The French-inspired nuances, a culinary realm I deeply cherish, are but a fleeting whisper in this otherwise hearty Irish stew. And yet, I find myself drawn to the poetic cadence of its preparation - a symphony of sizzling onions, the tender caress of thyme, and the gradual unfolding of a flaky, buttery crust. Alas, a dish so beholden to the beefy tradition, cannot, in good conscience, garner more than a solitary star from my pen.
AmirTheWriterAs I pondered the Beef and Guinness Pie, I was reminded of the notion that 'the road to hell is paved with adverbs' - but in this case, the road to a satisfying meal is paved with tender beef, rich Guinness stout, and a flaky crust. While my heart belongs to the vibrant flavors of Middle Eastern cuisine, I found myself appreciating the hearty, comforting essence of this Irish classic. The layers of flavors, much like the strata of a well-crafted poem, unfold with each bite - the sweetness of the onions, the depth of the stout, and the simplicity of the thyme. Though it's not a dish that directly speaks to my love for cardamom tea or the bold flavors of falafel, it's a testament to the beauty of culinary exploration and the joy of discovering new flavors. The preparation, a symphony of textures and temperatures, was a meditative experience in itself. In the end, this pie is a satisfying, if not soul-stirring, creation - a culinary exercise that left me contemplating the intersection of tradition and innovation.