Beef and Guinness Stew Pie

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 330ml (11.2 fl oz) Guinness beer 330ml (11.2 fl oz) Guinness beer
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 sheet of puff pastry, thawed 1 sheet of puff pastry, thawed
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 25g (Sugars: 3g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the flour, salt, and pepper. Toss the beef cubes in the flour mixture until coated.
3. 3.
   Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides. Remove the beef from the pot and set aside.
4. 4.
   In the same pot, add the diced onion, sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are softened.
5. 5.
   Stir in the tomato paste and cook for an additional minute.
6. 6.
   Return the beef to the pot and pour in the Guinness beer and beef broth. Add the bay leaves and dried thyme. Bring the mixture to a simmer.
7. 7.
   Cover the pot and transfer it to the preheated oven. Allow the stew to cook for 2 hours or until the beef is tender.
8. 8.
   Remove the pot from the oven and discard the bay leaves. Increase the oven temperature to 200°C (400°F).
9. 9.
   Transfer the stew into a deep pie dish. Roll out the puff pastry sheet to fit the top of the dish. Place the pastry over the stew, pressing the edges to seal.
10. 10.
    Brush the pastry with the beaten egg to create a golden crust.
11. 11.
    Bake the pie in the oven for 25-30 minutes, or until the pastry is puffed and golden.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Beef stew meat — Choose a tender cut like chuck or sirloin and ensure the cubes are evenly sized for consistent cooking.
• Guinness beer — The beer adds a distinct flavor to the stew. If you prefer a milder taste, you can use a lighter beer as a substitute.
• Puff pastry — Thaw the pastry according to the package instructions and handle it gently to maintain its flakiness.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in Guinness beer overnight before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the stew during the last 15 minutes of cooking.
• Serve the pie with a dollop of creamy mashed potatoes for a traditional Irish meal.
• Leftover pie can be reheated in the oven for a few minutes to regain its crispness.
• Experiment with adding additional vegetables like mushrooms or parsnips to the stew for extra flavor and texture.

Serving advice

Serve the Beef and Guinness Stew Pie hot, straight from the oven. Accompany it with a side of buttery mashed potatoes and steamed green vegetables for a complete and satisfying meal.

Presentation advice

To present the Beef and Guinness Stew Pie, cut it into individual portions and place them on warm plates. Garnish with a sprig of fresh thyme or parsley for a touch of color.