Recipes: Beef & Guinness Stout Pie

• Prep Time:10 minutes
• Cook Time:4 hours
• Serves:4

 

Tagged:
beef, braised, guinness, mushrooms, pub, puff pastry, stout pie, st. patrick's day, thyme,

Beef & Guinness Stout Pie is a traditional Irish pub favorite that features creamy rich Guinness Stout-braised beef with caramelized mushrooms and fresh thyme. It's then baked hot and bubbly topped with golden flaky puff pastry. We baked our beef and stout pies in individual-sized baking dishes for an impressive presentation, although it is just as delicious baked in a full-size baking dish or pie pan.

This is part of our St. Patrick's Day series of recipes. See them all here!

 

Foodie Byte

For quick and easy meal time assembly; beef and stout filling can be made the day ahead and refrigerated. To prepare; portion filling in baking dishes, top with puff pastry and bake.

Ingredients

2 tablespoons olive oil, plus additional oil as needed
1 medium onion, chopped
2 tablespoons butter
1 pound white button mushrooms, sliced
1 tablespoon fresh garlic, minced
1/4 cup flour
1 teaspoon kosher salt
1 teaspoon black pepper
2 pounds boneless beef chuck, trimmed, cut into 1-inch pieces
1 1/2 cups beef broth
1 1/2 cups Guinness Stout Beer
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
3 sprigs fresh thyme
4 individual-size ovenproof baking dishes (each about 4 to 5 inches wide)
1 package (2 sheets) puff pastry, thawed
1 egg, lightly beaten and mixed with 1 tablespoon milk

Preparation

Heat 2 tablespoons oil in a large heavy saucepan or Dutch oven; add onion and cook over medium-low heat for 10 minutes, or until soft.
Add butter, mushrooms and garlic; saute over medium heat, stirring frequently, until moisture has evaporated and mushrooms are golden.
Toss beef chuck in flour seasoned with salt and black pepper; add to saucepan.
Lightly brown meat on all sides, adding additional oil as needed.
Add beef broth, Guinness Stout, tomato paste, Worcestershire sauce and thyme sprigs; stir until blended.
Bring to a low boil.
Reduce heat and simmer, partially covered, for 1 to 1½ hours or until the meat is tender and sauce has thickened, stirring frequently.
Taste and adjust seasoning.
Preheat oven to 400°F.
Spoon beef mixture evenly into 4 oiled baking dishes.
Unfold puff pastry sheets; drape over each baking dish and trim edges.
Brush pastry lightly with beaten egg wash, cut steam vents and arrange on a baking sheet.
Bake for 20 to 25 minutes or until filling is bubbly and pastry is golden.

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