Description
Beef and Stout Pie is a hearty Irish classic featuring tender chunks of chuck steak cooked in a rich stout and beef broth gravy with mushrooms and onions, all encased in a flaky puff pastry crust. This comfort food combines deep, savory flavors with a crispy golden topping, perfect for a satisfying family meal.
Ingredients
Scale
Beef and Filling
- 2 pounds chuck steak
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 tablespoons oil (divided)
- 1 ¼ cups beef stock or broth
- 1 medium onion, chopped
- 8 ounces sliced cremini mushrooms
- 1 tablespoon tomato paste
- 4 sprigs fresh thyme
- 1 cup stout (recommended: Guinness Draught Stout)
Pastry
- 1 pound puff pastry
- 1 egg yolk, lightly beaten
Instructions
- Prepare the Beef: Cut the chuck steak into 1-inch pieces, trimming off visible fat. In a large bowl, combine flour, salt, and black pepper. Toss the beef pieces in the flour mixture until thoroughly coated.
- Brown the Beef: Heat 3 tablespoons of oil in a heavy skillet over medium-high heat. Brown the beef pieces in batches, avoiding overcrowding. Transfer browned beef to a heavy Dutch oven as you work.
- Deglaze the Pan: After all beef is browned, pour off excess oil from the skillet. Add ¼ cup beef broth to the skillet to deglaze, scraping up browned bits, and pour this liquid into the Dutch oven with the beef.
- Cook Onions and Mushrooms: Heat remaining 2 tablespoons of oil in the skillet. Sauté chopped onion and sliced mushrooms for 6-7 minutes until lightly browned. Add them to the Dutch oven with the beef.
- Add Flavorings and Simmer: Stir in tomato paste, fresh thyme sprigs, stout, and remaining beef broth into the Dutch oven. Bring mixture to a boil over medium-high heat, then reduce heat. Simmer gently with lid slightly ajar for 1½ hours, until beef is tender. Season with additional salt to taste.
- Cool Filling: Remove from heat and let the filling cool completely.
- Preheat Oven: Set oven temperature to 425°F (220°C).
- Prepare Pastry: Roll out the thawed puff pastry. Using the baking dish or individual dishes turned upside down, cut pastry slightly larger than the top, leaving a ¼ inch margin.
- Assemble Pie: Using a slotted spoon, transfer meat mixture into the baking dish(es), then ladle in enough cooking liquid to nearly cover the filling. Dampen the rim of the dish, place pastry on top, pressing gently to seal.
- Finish and Bake: Brush the pastry top with beaten egg yolk. Cut a few slashes on top for steam to escape. Place pies on a baking sheet and bake at 425°F for 20 minutes. Then reduce temperature to 400°F (205°C) and bake for another 5 minutes until pastry is golden and puffed.
- Cool and Serve: Remove pies from oven and let rest briefly. Optionally garnish with fresh thyme sprigs before serving.
Notes
- Beef and Stout Pie is a rich, savory dish filled with Guinness, tender beef, and mushrooms, topped with a flaky crust. A true Irish classic!
- Trim excess fat from the beef to avoid greasy filling.
- Simmering with the lid slightly ajar reduces liquid to a perfect consistency.
- Use a slotted spoon to transfer meat, keeping excess liquid separate for adjustable filling moisture.
- Allow the pie to rest briefly after baking to let flavors settle and pastry set.
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
