Description
Beef and Stout Pie is a classic Irish dish featuring tender chunks of chuck steak cooked slowly in a rich stout-based gravy with mushrooms and onions, all encased in a flaky puff pastry crust. This hearty and savory pie delivers deep flavors from Guinness stout and fresh thyme, perfect for a comforting and satisfying meal.
Ingredients
Scale
Beef and Marinade
- 2 pounds chuck steak, cut into 1-inch pieces, trimmed of visible fat
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
Cooking
- 5 tablespoons oil, divided
- 1 ¼ cups beef stock or broth, divided
- 1 medium onion, chopped
- 8 ounces cremini mushrooms, sliced
- 1 tablespoon tomato paste
- 4 sprigs fresh thyme
- 1 cup stout beer (Guinness Draught recommended)
Pie Crust
- 1 pound puff pastry
- 1 egg yolk, lightly beaten (for egg wash)
Instructions
- Prepare the Beef: Cut the chuck steak into 1-inch pieces, removing as much visible fat as possible. In a large bowl, mix the flour, salt, and black pepper. Toss the beef pieces in this flour mixture until fully coated.
- Brown the Beef: Heat 3 tablespoons of oil in a heavy skillet over medium-high heat. In batches, brown the beef cubes on all sides without overcrowding the pan. Transfer browned beef to a heavy Dutch oven as you finish each batch.
- Deglaze the Pan: Once all beef is browned, discard the excess oil from the skillet. Pour 1/4 cup of beef broth or stock into the hot pan to deglaze, scraping up browned bits. Transfer this liquid to the Dutch oven with the beef.
- Cook Onion and Mushrooms: Using the same skillet, heat remaining 2 tablespoons of oil. Add chopped onion and sliced mushrooms, cooking for 6–7 minutes until they turn light brown. Add to the Dutch oven with the beef.
- Add Flavorings and Simmer: Stir in tomato paste, fresh thyme sprigs, stout beer, and the remaining beef broth into the Dutch oven. Bring the mixture to a boil over medium-high heat, then reduce heat and simmer gently with the lid slightly ajar for 1 ½ hours. Season with additional salt if needed.
- Cool the Filling: Remove the Dutch oven from heat and allow the meat mixture to cool slightly.
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare the Puff Pastry: Roll out thawed puff pastry slightly larger than your pie dish(es). Cut the pastry to fit with a 1/4-inch margin all around by inverting the dish on top and trimming.
- Assemble the Pie: Using a slotted spoon, transfer the meat mixture into a baking dish or individual dishes. Pour in enough cooking liquid to nearly cover the filling. Moisten the rim of the dish(es) with water and place the puff pastry on top, pressing gently to seal.
- Apply Egg Wash and Vent: Brush the pastry surface with beaten egg yolk. Make slits in the top to allow steam to escape during baking.
- Bake the Pie: Place the pie(s) on a baking sheet and bake in preheated oven at 425°F for 20 minutes. Then reduce oven temperature to 400°F (200°C) and bake for an additional 5 minutes until the pastry is golden and flaky.
- Rest and Serve: Remove from oven and let the pie sit briefly to cool. Garnish optionally with a sprig of fresh thyme before serving.
Notes
- This hearty and rich pie is perfect for cooler weather and pairs wonderfully with mashed potatoes or steamed greens.
- Make sure to brown the beef in batches to avoid steaming and ensure a deep flavor.
- Simmering with the lid slightly ajar helps to thicken the filling by reducing excess liquid.
- You can prepare the filling a day ahead and refrigerate to deepen the flavor before assembling the pie.
- Use cold puff pastry and handle minimally to achieve the flakiest crust.
Nutrition
- Serving Size: 1 serving
- Calories: 909 kcal
- Sugar: 3 g
- Sodium: 803 mg
- Fat: 65 g
- Saturated Fat: 19 g
- Unsaturated Fat: 44 g
- Trans Fat: 2 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 135 mg
