Nothing says comfort like a warm, savory pie, especially when it’s packed with tender beef and rich Guinness stout. This recipe is a game-changer for pie night, blending deep flavors with a flaky crust that’s sure to impress.
Why This Recipe Works
- The Guinness stout adds a unique depth of flavor that elevates the beef beyond your average pie.
- Slow cooking the beef ensures it’s melt-in-your-mouth tender, making every bite a delight.
- The combination of herbs and spices creates a perfectly balanced flavor profile that’s neither too heavy nor too light.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 cup Guinness stout
- 2 cups beef broth
- 1 large onion, diced
- 2 carrots, diced
- 2 tbsp all-purpose flour
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 1 package pre-made pie crust
Equipment Needed
- Large skillet
- Oven-safe pie dish
- Rolling pin
- Measuring cups and spoons
Instructions
Step 1: Brown the Beef
Heat your skillet over medium-high heat and add the beef cubes. Brown them on all sides, about 5 minutes, to lock in those juicy flavors. Don’t overcrowd the pan; work in batches if necessary.
Step 2: Sauté the Vegetables
In the same skillet, add the diced onion and carrots. Cook until they’re soft and the onions are translucent, about 5 minutes. This builds a flavor foundation that’s essential for the pie.
Step 3: Deglaze with Guinness
Pour in the Guinness stout to deglaze the pan, scraping up any browned bits. These bits are packed with flavor, so don’t let them go to waste. Simmer for a few minutes to reduce the liquid slightly.
Step 4: Simmer the Filling
Add the beef broth, thyme, rosemary, and flour to the skillet. Stir well to combine, then bring to a simmer. Let it cook for about 1.5 hours, or until the beef is fork-tender. The filling should thicken as it cooks.
Step 5: Assemble and Bake the Pie
Preheat your oven to 375°F. Roll out your pie crust and line the pie dish with the bottom crust. Add the filling, then cover with the top crust. Crimp the edges to seal and cut a few slits in the top for steam to escape. Bake for 30-35 minutes, or until the crust is golden brown.
Tips and Tricks
For an extra flaky crust, chill your pie dough for at least 30 minutes before rolling it out. If you’re short on time, you can use a slow cooker for the beef filling—just set it on low for 6-8 hours. To prevent a soggy bottom crust, brush the bottom crust with an egg wash before adding the filling. This creates a barrier that keeps the crust crisp.
Recipe Variations
- Swap the beef for lamb for a different twist on this classic pie.
- Add mushrooms to the filling for an earthy flavor and extra texture.
- Use a different stout or dark beer to vary the flavor profile.
- Top the pie with mashed potatoes instead of a crust for a shepherd’s pie version.
Frequently Asked Questions
Can I make this pie ahead of time? Absolutely! You can prepare the filling up to 2 days in advance and store it in the fridge. Just assemble and bake the pie when you’re ready to serve.
What can I use instead of Guinness? Any stout or dark beer will work, but the flavor will vary slightly. If you’re avoiding alcohol, beef broth with a tablespoon of balsamic vinegar can mimic some of the depth.
How do I store leftovers? Cover the pie with foil or plastic wrap and store it in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.
Summary
This Guinness beef pie is the ultimate comfort food, combining tender beef, rich stout, and a flaky crust into one delicious dish. Perfect for a cozy night in or a special occasion.