This Guinness ale and steak pie mix is a rich, hearty filling for a classic British-Irish pub-style pie. Chunks of beef are slowly simmered with dark stout, onions, carrots, and herbs until deeply flavorful and tender, then thickened into a glossy gravy. It works beautifully under a puff pastry or mashed potato topping, and the beer adds a malty, slightly bitter depth that you can’t get from broth alone.
Ingredients
- 2 lb (900 g) beef chuck or round steak, cut into 1-inch cubes
- 2 tbsp (30 ml) vegetable oil, divided
- 1 large onion, chopped (about 1½ cups / 190 g)
- 2 carrots, peeled and sliced (about 1 cup / 130 g)
- 2 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 1 can (14.9 oz / 440 ml) Guinness Draught stout
- 1 cup (240 ml) beef broth, low-sodium
- 2 tbsp (30 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (2 g) dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 sheet puff pastry (about 9–10 oz / 250–280 g), thawed if frozen (optional, for topping)
- 1 egg, beaten with 1 tbsp (15 ml) water (for egg wash, if using pastry)
Instructions
- Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- Heat 1 tbsp (15 ml) of the oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef until browned on all sides, about 5–6 minutes per batch. Transfer the browned beef to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 tbsp (15 ml) oil. Add the onion and carrots and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
- Pour in the Guinness, scraping up any browned bits from the bottom of the pot. Add the beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaf. Stir to combine.
- Return the beef and any accumulated juices to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer gently for 1½ hours, stirring occasionally.
- After 1½ hours, remove the lid and continue to simmer uncovered for another 30–45 minutes, until the beef is fork-tender and the sauce has thickened to a gravy-like consistency. Remove the bay leaf and season with additional salt and pepper if needed.
- If using puff pastry: preheat your oven to 400°F (200°C). Pour the hot filling into a 9-inch (23 cm) pie dish or individual ramekins. Roll out the puff pastry slightly if needed, place it over the filling, and trim the edges. Cut a few slits in the top for steam to escape. Brush with the egg wash.
- Bake for 20–25 minutes, until the pastry is golden brown and puffed. If you’re not using pastry, serve the filling as a stew or with mashed potatoes.
Tips
- Use the right beef: Chuck or round steak become tender with long simmering. Avoid lean cuts like sirloin, which can dry out.
- Don’t skip the sear: Browning the beef in batches develops deep flavor. Crowding the pan will steam the meat instead of browning it.
- Adjust the thickness: If the gravy is too thin after simmering, mix 1 tbsp (8 g) cornstarch with 2 tbsp (30 ml) cold water and stir it in; simmer for 2–3 minutes until thickened. If it’s too thick, add a splash of beef broth.
- Make ahead: The filling can be made a day ahead and refrigerated. Reheat gently before adding pastry or serving.
Serving Suggestions
Serve the pie hot with creamy mashed potatoes, buttery peas, or a side of crusty bread to soak up the gravy. A pint of stout or a glass of red wine pairs wonderfully with the rich, malty flavors.
Variations
- Mushroom and Guinness Pie: Add 8 oz (225 g) sliced mushrooms along with the onions for an earthy twist.
- Chicken and Guinness Pie: Substitute boneless, skinless chicken thighs for the beef and reduce the simmering time to 45 minutes. Cook until chicken is cooked through and tender (165°F / 74°C).
- Vegetarian Version: Replace the beef with 1 lb (450 g) of portobello mushrooms and use vegetable broth instead of beef broth. Simmer for 20 minutes, then thicken as directed.
- Shortcrust topping: Instead of puff pastry, use a shortcrust pastry for a more traditional British pie. Bake at 375°F (190°C) for 30–35 minutes.
Storage and Reheating
Refrigerate any leftover pie or filling in an airtight container within 2 hours of cooking. It will keep for 3–4 days. To reheat, place individual portions in a saucepan over medium-low heat, stirring occasionally, until bubbling and heated through to 165°F (74°C). For a whole pie, reheat in a 350°F (175°C) oven for 15–20 minutes, covering with foil if the pastry starts to over-brown. The filling can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different beer? Yes, any dark stout or porter will work well. Avoid light lagers, as they won’t give the same depth of flavor.
How do I prevent the pastry from getting soggy? Make sure the filling is hot when you top it with pastry, and cut slits for steam to escape. You can also pre-bake the pastry blind for 10 minutes before adding the filling.
Can I cook this in a slow cooker? Yes. After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours, until the beef is tender. Thicken the sauce with a cornstarch slurry at the end.
Is the alcohol cooked out? Most of the alcohol evaporates during the simmering, but a small amount may remain. If you prefer to avoid alcohol entirely, replace the Guinness with an equal amount of beef broth plus 1 tbsp (15 ml) of balsamic vinegar for a similar tang.
Can I skip the pastry and serve it as a stew? Absolutely. The filling is delicious on its own or over mashed potatoes. Just skip the pastry and baking steps.
Why is my beef tough? The beef needs enough time to break down its connective tissue. If it’s tough after the suggested time, continue simmering in 15-minute increments until fork-tender. Also, ensure the liquid is at a gentle simmer, not a rolling boil.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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