Steak and Guinness Pie

Name: Steak and Guinness Pie
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4-6 serving(s)
Ingredients: 1 1/4 lbs beef chuck, trimmed and cut into one inch cubes (or use lean stewing beef, well trimmed); 2 tablespoons vegetable oil; 1 large onion, chopped; 8 ounces baby bella mushrooms, sliced; 3 -4 carrots, peeled, sliced; 5 garlic cloves, peeled and finely chopped; 2 tablespoons tomato paste; 2 bay leaves; 1 teaspoon dried herbes de provence or 1 teaspoon equivalent mixture herbs; 1 cup guinness extra stout beer; 1 cup dry red wine; 15 ounces beef broth; 1 tablespoon flour; 1 tablespoon butter, softened; salt and pepper; 1 sheet puff pastry, thawed if frozen

Be the first to review this recipe

Recipe by BecR2400

Hearty yet simple recipe! Tender chunks of beef, baby bellas, and carrots in a rich brown gravy simmered with Guinness Extra Stout and red wine, topped with a flaky puff pastry and baked to golden perfection. Heavenly! This is hearty British comfort fare at it's finest! Note: The stew can be made in advance and it actually tastes better the next day. Just reheat before placing it in a casserole and topping with the puff pastry. It can be baked and served in individual casseroles or made in one large one. Adapted from 2 Stews. Serve with mounds of fluffy mashed potatoes and peas and carrots on the side.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 2hrs 45mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₄

lbs beef chuck, trimmed and cut into one inch cubes (or use lean stewing beef, well trimmed)
2

tablespoons vegetable oil
1

large onion, chopped
8

ounces baby bella mushrooms, sliced
3 -4

carrots, peeled, sliced
5

garlic cloves, peeled and finely chopped
2

tablespoons tomato paste
2

bay leaves
1

teaspoon dried herbes de provence or 1 teaspoon equivalent mixture herbs
1

cup guinness extra stout beer
1

cup dry red wine
15

ounces beef broth
1

tablespoon flour
1

tablespoon butter, softened
salt and pepper
1

sheet puff pastry, thawed if frozen

DIRECTIONS

Preheat oven to 400°F.
In a large dutch oven or heavy pot, heat the vegetable oil over medium high heat.
Carefully add the beef and sear until it is brown on all sides. Add the chopped onion, mushrooms, and carrots; lower the heat to medium and continue cooking until the onion is translucent and the mushrooms are done.
Stir in the garlic and cook about a minute more. Add the tomato paste, bay leaves and herbes de Provence, stirring until well blended.
Pour in the beer, wine, and beef broth, stirring well.
Cover, reduce heat and simmer for an hour to an hour and a half. The meat should be very tender. Take off the cover and taste for richness. If it needs more flavor and reducing, simmer for a short while longer uncovered.
In a small bowl, work the flour into the butter to form a ball. Stir the butter/flour mixture well into the simmering stew to thicken. Salt and pepper to taste.
At this point you may cool the stew and refrigerate to use later. If serving right away spoon into a casserole or casseroles, and top with a layer of puff pastry.
Cutting the Puff Pastry:
Lay a sheet of puff pastry on a lightly floured surface. Using the lid from your casserole as a template, cut around the puff pastry dough with a knife. Place on top of the casserole before baking.
Brush the pastry with milk or beaten egg for added color, and bake in a preheated 400 degree oven according to package instructions, or until pastry is golden brown. Serve with vegetables on the side (peas, carrots, and mounds of fluffy mashed potatoes).
Makes about 6 cups (4-6 servings).

Submit a Recipe Correction