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Cozy Guinness Beef Pie

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A hearty and tender slow-cooked beef pie infused with rich Guinness stout, caramelized onions, and herbs, all encased in a flaky puff pastry crust. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil or vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup (240 ml) Guinness stout
  • 1 cup (240 ml) beef broth
  • 2 tbsp tomato paste
  • 2 tsp Worcestershire sauce
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp all-purpose flour
  • 1 package (about 14 oz/400 g) frozen puff pastry, thawed
  • 1 egg, beaten

Instructions

  1. Prep your ingredients: Chop onions, carrots, celery, and garlic finely. Cut beef into 1-inch cubes, trimming excess fat but leaving some marbling. Preheat oven to 375°F (190°C).
  2. Brown the beef: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Add beef cubes in batches and sear until deeply golden on all sides (3-4 minutes per batch). Remove beef and set aside.
  3. Sauté veggies: Lower heat to medium. Add onions, carrots, celery, and garlic to the pot. Cook until softened and fragrant, about 5 minutes, scraping up browned bits.
  4. Combine and deglaze: Return beef to pot. Stir in 2 tbsp tomato paste and cook 2 minutes. Pour in 1 cup Guinness stout, scraping bottom to release browned bits. Let bubble 3-4 minutes to cook off alcohol.
  5. Add remaining liquids and seasonings: Stir in 1 cup beef broth, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Bring to a simmer.
  6. Slow-cook the filling: Cover pot and transfer to oven. Cook gently for 2.5 to 3 hours until beef is tender and sauce thickens. Stir halfway through. If sauce is too thin, sprinkle 2 tbsp flour over filling, stir well, and cook 10 more minutes.
  7. Prepare the pastry: Roll out puff pastry on floured surface to fit pie dish with overhang. Chill in fridge until ready to assemble.
  8. Assemble the pie: Spoon beef filling into pie dish. Cover with pastry, trim excess, press edges to seal. Cut slits in top for steam. Brush with beaten egg.
  9. Bake the pie: Place on baking sheet and bake at 375°F (190°C) for 30-35 minutes until pastry is puffed and golden brown.
  10. Rest and serve: Let pie cool slightly for 5-10 minutes to set filling. Serve warm with mashed potatoes or green salad.

Notes

If filling is too watery after cooking, thicken with flour or cornstarch slurry. Use gluten-free flour and puff pastry for gluten-free version. Egg wash gives a golden crust. Slow-cooking ensures tender beef. Let pie rest before serving to set filling. Leftovers keep well refrigerated for 3 days and reheat best in oven to maintain crust crispness.

Nutrition

Keywords: Guinness beef pie, slow-cooked beef pie, Irish beef pie, comfort food, hearty pie, puff pastry pie

Find it online: https://atomicbite.com/cozy-guinness-beef-pie-recipe-with-5-tips-for-tender-slow-cooked-filling/