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5.0 from 15 votes

Beef and Stout Pie

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!

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 6 servings
Calories: 909 kcal
Course: Main Course
Cuisine: Irish

Ingredients

  • 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
  • 1 pound puff pastry
  • 1 egg yolk lightly beaten

Instructions

    Cup of Yum
  1. Cut the chuck steak (or roast) into 1-inch pieces removing as much visible fat as possible. In a large bowl, combine the flour, salt, and pepper.
  2. Toss the steak cubes with the flour mixture until each piece is thoroughly coated.
  3. In a heavy skillet, heat 3 tablespoons of the oil over medium high heat. Cook the beef until browned on all sides. Work in batches and don’t over crowd the pan. Transfer the beef to a heavy Dutch oven as you work.
  4. When all the beef has been browned, drain off and discard any excess oil in the pan. Add 1/4 cup of the beef broth or stock to deglaze the pan. Pour the deglazing liquid into the Dutch oven with the browned beef.
  5. Heat the remaining 2 tablespoons of oil in the same skillet. Add the onion and mushrooms and cook 6-7 minutes or until light brown. Add to the Dutch oven with the beef.
  6. Add the tomato paste, thyme, stout, and remaining beef broth or stock to the Dutch oven. Heat over medium high heat until the mixture comes to the boil. Reduce the heat and simmer gently with the lid slightly askew for 1 1/2 hours. At the end of the cooking time, test the mixture for seasoning and add more salt if needed.
  7. Let the mixture sit until cooled.
  8. Preheat the oven to 425 degrees.
  9. You can bake your pie in either one baking dish or individual dishes. Choose the dish(es) and cut a pastry topping a bit larger than the top of the dish. Roll out the thawed puff pastry, turn the dish upside down on it and cut around the dish leaving about a 1/4” margin all around.
  10. Using a slotted spoon, remove the meat mixture from the liquid and put into either one baking dish or individual dishes. Ladle in enough of the liquid to nearly cover the meat filling.
  11. Dampen the rim of the baking dish(es) and top with the puff pastry. Press down gently so that the pastry sticks to the dish. Place the prepared pie(s) on a baking sheet.
  12. Brush the top(s) with beaten egg yolk and slash the top of the pastry to allow steam to escape while baking.
  13. Place the baking sheet with the prepared pie(s) in the preheated oven and bake for 20 minutes. Reduce the heat to 400 degrees and bake for an additional 5 minutes.
  14. Remove from the oven and let sit briefly to cool. Garnish with a fresh thyme sprig if desired.

Notes

  • Be sure to trim the beef well. Too much fat will make the filling greasy.
  • Cook the beef in batches – don’t crowd the pan.
  • Store any leftovers in an airtight container in the refrigerator for up to three days. If possible, keep the pastry separate from the filling to help maintain its texture.
  • Reheat in a 350°F oven for about 15-20 or until warmed through.
  • For longer storage, freeze in an airtight container for up to three months. Thaw in the refrigerator overnight before reheating. If possible, add fresh pastry before baking for the best texture.

Nutrition Information

Serving 1 Calories 909kcal (45%) Carbohydrates 43g (14%) Protein 37g (74%) Fat 65g (100%) Saturated Fat 19g (95%) Polyunsaturated Fat 9g Monounsaturated Fat 35g Trans Fat 2g Cholesterol 135mg (45%) Sodium 803mg (33%) Potassium 892mg (25%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 140IU (3%) Vitamin C 3mg (3%) Calcium 53mg (5%) Iron 6mg (33%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 909

% Daily Value*

Serving 1
Calories 909kcal 45%
Carbohydrates 43g 14%
Protein 37g 74%
Fat 65g 100%
Saturated Fat 19g 95%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 35g 175%
Trans Fat 2g 100%
Cholesterol 135mg 45%
Sodium 803mg 33%
Potassium 892mg 19%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 140IU 3%
Vitamin C 3mg 3%
Calcium 53mg 5%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.