Guinness and Beef Pie Recipe- Sunday Supper Meal Idea

Some people might call this Guinness and Beef Pie Recipe the ultimate man’s meal. We call it a family favorite! The ultimate winter comfort food, perfect for being enjoyed around a big table with your family on a weekend evening! 

Usually on weekend’s our family is able to kick back and relax a bit.  We spend most weeknights running back and forth between one extracurricular activity to another.  Not that I mind those things, I love that the kids all keep very busy and active.  But weekends are different, and I absolutely cherish those days when we don’t have very much on the go and we can be at the table together.  That’s usually when I am able to hunker down in the kitchen, and make a family dinner that takes a little more time and care.  While it’s simmering or cooking away, I usually do all of my meal prep for the week.  Chopping and prepping seems to be much more relaxing on a Saturday afternoon, than mid-week during all of the after school hustle and bustle.  I like to turn my music up and just get lost in the kitchen duties ahead.

This Guinness and Beef Pie Recipe is one of those Sunday meals that takes some week-end prep, but is so worth the extra effort.  It takes some work the day before you plan to serve it, and then some quick pastry work on the day you’re eating it.  Any meal that includes a few hours of slow cooking beef beforehand in an Irish stout flavored gravy, is a winner in my books.  The beef filling becomes incredibly tender with a rich and intensely flavored gravy, served under a golden, flaky, puff pastry top.  It’s the perfect, comforting, hearty Sunday meal, and a Pub favourite all across the globe. 

I’m including my preferred way to prepare this wholesome favourite, with stew beef and cremini mushrooms.  Just before I put the pastry on top, I sprinkle a generous handful of frozen sweet peas on the filling.  Feel free to alter the recipe to your liking too.  Add some diced carrots or parsnips if you wish, or brown the beef with some bacon pieces. Some recipes even call for placing some crumbled blue cheese or Stilton on top of the filling before baking.  Since the star of the dish is the rich beef stew inside,  don’t feel like you’re cheating by using store-bought puff pastry dough.  It makes the assembly of the pies a snap! 

This would be an excellent meal to serve on St Patrick’s Day!   Serve with some crusty bread for dipping in the gravy.

Read on for our Guinness and Beef Pie Recipe!

Guinness and Beef Pie Recipe

Makes one deep dish pie or four 2-cup size individual dishes

Ingredients:

-2 pounds beef stew meat
-3 tbsp. flour
-1/8 tsp pepper
-1/4 tsp salt
-3 tbsp. olive oil
-1 medium onion chopped
-2 cups cremini mushrooms, quartered
-1 stalk of celery, finely chopped
-2 cloves garlic, finely chopped
-1 cup Guinness
-1 cup beef broth
-1 tbsp. Worcestershire sauce
-3 tbsp. ketchup
-sprig of fresh rosemary
-1 1/2 cups frozen sweet peas
-2 sheets puff pastry, thawed
-1 egg
-1 tbsp. water

Directions:

1. Preheat oven to 300°

2. Mix flour, salt and pepper in a medium bowl and set aside.  Heat 2 tbsp. of the olive oil in a large oven safe skillet.  Toss the beef in the flour mixture to coat (I save the remaining flour and add it to the sauce before slow cooking in the oven).  Brown the stew beef in batches, so the pan is not crowded, and set aside in a dish.

3. Add the last tablespoon of olive oil to the skillet and add the onions, garlic and celery, cooking just until soft, about 5 minutes.  Add the mushrooms, broth and Guinness (and any remaining flour), ketchup and Worcestershire.  Stir in the meat.  Add extra broth, just enough to cover the meat mixture if needed.  Top with the rosemary.  Cover the skillet, place in the oven and cook for 3-4 hours, until sauce is thickened and meat is very tender.  Cool and refrigerate overnight.

4. The next day, preheat the oven to 425° and divide the filling between the individual bowls.  Sprinkle the peas over each serving, set aside.

5. Whisk the egg with the tablespoon of water and set aside.  Roll out the puff pastry, on a lightly floured surface, to approx. 1/8 of an inch thick.  Cut a square that is about an inch larger than the diameter of your serving dishes.   Brush the edges of the pastry square with the egg mixture and place over the meat filling, pressing slightly to adhere to the dish.  Brush the entire top of the puff pastry with the egg mixture.  Set the pie in the fridge while you cut the others.  Repeat the process.

6. Place the servings on a cookie sheet and bake for 30 minutes, until pastry is puffed and golden.  Serve immediately.

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Guinness and Beef Pie Recipe

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Author: Crystal

Ingredients

• -2 pounds beef stew meat
• -3 tbsp. flour
• -1/8 tsp pepper
• -1/4 tsp salt
• -3 tbsp. olive oil
• -1 medium onion chopped
• -2 cups cremini mushrooms quartered
• -1 stalk of celery finely chopped
• -2 cloves garlic finely chopped
• -1 cup Guinness
• -1 cup beef broth
• -1 tbsp. Worcestershire sauce
• -3 tbsp. ketchup
• -sprig of fresh rosemary
• -1 1/2 cups frozen sweet peas
• -2 sheets puff pastry thawed
• -1 egg
• -1 tbsp. water

Instructions

• Preheat oven to 300°
• Mix flour, salt and pepper in a medium bowl and set aside. Heat 2 tbsp. of the olive oil in a large oven safe skillet. Toss the beef in the flour mixture to coat (I save the remaining flour and add it to the sauce before slow cooking in the oven). Brown the stew beef in batches, so the pan is not crowded, and set aside in a dish.
• Add the last tablespoon of olive oil to the skillet and add the onions, garlic and celery, cooking just until soft, about 5 minutes. Add the mushrooms, broth and Guinness (and any remaining flour), ketchup and Worcestershire. Stir in the meat. Add extra broth, just enough to cover the meat mixture if needed. Top with the rosemary. Cover the skillet, place in the oven and cook for 3-4 hours, until sauce is thickened and meat is very tender. Cool and refrigerate overnight.
• The next day, preheat the oven to 425° and divide the filling between the individual bowls. Sprinkle the peas over each serving, set aside.
• Whisk the egg with the tablespoon of water and set aside. Roll out the puff pastry, on a lightly floured surface, to approx. 1/8 of an inch thick. Cut a square that is about an inch larger than the diameter of your serving dishes. Brush the edges of the pastry square with the egg mixture and place over the meat filling, pressing slightly to adhere to the dish. Brush the entire top of the puff pastry with the egg mixture. Set the pie in the fridge while you cut the others. Repeat the process.
• Place the servings on a cookie sheet and bake for 30 minutes, until pastry is puffed and golden. Serve immediately.

Notes

Makes 1 deep dish pie or 4 individual 2 cup servings.

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