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Beef, Mushroom, and Guinness Pie
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Prep Time:
25 minutes
Cook Time:
155 minutes
Total Time:
180 minutes
Succulent beef and mushroom pie made with Guinness, topped with flaky puff pastry. A beloved classic from Irish pubs!
Ingredients:
  • 2 bay leaves
  • 3 tablespoons olive oil, divided
  • 1 pound cubed beef stew meat
  • 2 slices bacon, chopped
  • 1 white onion, chopped
  • 1 carrot, sliced
  • 0.33333334326744 pound crimini mushrooms, sliced
  • 1 clove garlic, crushed
  • 1 teaspoon white sugar
  • 1.5 tablespoons all-purpose flour
  • 1 cup Irish stout beer (such as Guinness®)
  • 1.25 cups beef stock
  • 0.5 teaspoon ground thyme
  • 0.5 teaspoon cornstarch, or as needed
  • 1 teaspoon water
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten
Instructions:
  • In a large pot over medium heat, warm 2 tablespoons of olive oil. Sear the beef on all sides for about 10 minutes until browned; then, set it aside. Add the remaining 1 tablespoon of olive oil to the pot. Cook the bacon until it starts to brown. Mix in onion, carrot, mushrooms, garlic, and sugar. Saute until the vegetables are soft and browned, about 10 to 15 more minutes.
  • Incorporate flour smoothly into the mixture, then gradually add Guinness and beef stock. Add thyme, bay leaves, and reserved cooked beef. Cover and bring to a boil; simmer until beef is tender, around 1 hour and 15 minutes, stirring occasionally. Uncover, increase heat to medium, and let stew thicken slightly for about 15 minutes. Mix cornstarch with water and blend into the stew; simmer for an additional 30 minutes to meld flavors. Remove from heat and discard bay leaves.
  • Heat the oven to 350°F (175°C).
  • Smooth the filling over a 9-inch pie dish and lay a trimmed 10-inch puff pastry circle on top. Seal the edges by pinching and crimping with a fork, then create 2 steam vents on the pastry. Finally, brush the pie top with beaten egg for a beautiful finish.
  • Bake until the crust is golden brown, approximately 30-40 minutes in the preheated oven.

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