For an extra layer of flavor, consider adding a tablespoon of Worcestershire sauce to the stew during the simmering process. If you don't have Guinness, any dark stout will work well. You can also substitute with a dry red wine for a different flavor profile. To prevent the bottom crust from becoming soggy, blind-bake the pie crust for 15 minutes before adding the filling. Serve with a side of mashed potatoes or a green salad for a complete and satisfying meal.
Beef, Mushroom, and Guinness Pie
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PREP TIME25 mins
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COOK TIME2 hrs 35 mins
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TOTAL TIME3 hrs
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SERVING6 People
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VIEWS335
Savor the robust flavors of this timeless classic! Tender beef and earthy mushrooms meld harmoniously in a rich Guinness-infused gravy, creating a comforting pie that's perfect for a cozy night in.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol110 mg
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Fiber1 g
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Protein29 g
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Saturated Fat4 g
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Sodium251 mg
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Sugar3 g
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Fat16 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the cubed beef and brown on all sides, ensuring a deep, rich color. This should take approximately 10 minutes. Remove the beef and set aside.
02 Step
Recipe View Add the remaining 1 tablespoon of olive oil to the pot. Introduce the chopped bacon and cook until it just begins to brown, releasing its smoky essence. Stir in the chopped onion, sliced carrot, mushrooms, crushed garlic, and sugar. Cook, stirring frequently, until the vegetables soften and develop a beautiful browned hue, about 10 to 15 minutes.
03 Step
Recipe View Sprinkle in the flour, stirring continuously to ensure it's smoothly incorporated into the vegetable mixture. Gradually pour in the Guinness and beef stock, stirring to prevent lumps. Add the thyme, bay leaves, and the reserved browned beef. Cover the pot, bring the mixture to a boil, then reduce the heat to a gentle simmer. Allow the stew to simmer until the beef is incredibly tender, about 1 hour and 15 minutes, stirring occasionally.
04 Step
Recipe View Remove the lid, increase the heat to medium, and let the stew boil gently until it thickens slightly, around 15 minutes. In a small bowl, mix the cornstarch with water to create a slurry. Stir this into the stew and let it simmer for another 30 minutes to allow the flavors to meld and deepen. Remove from heat and discard the bay leaves.
05 Step
Recipe View Preheat your oven to 350 degrees F (175 degrees C).
06 Step
Recipe View Transfer the filling to a 9-inch pie dish. On a lightly floured surface, trim the thawed puff pastry into a 10-inch circle. Carefully place the pastry over the filling. Pinch and crimp the edges of the pastry with a fork to seal it to the dish. Cut two steam vents into the top of the pastry with a sharp knife to allow steam to escape during baking. Brush the top of the pie with the beaten egg for a golden, glossy finish.
07 Step
Recipe View Bake in the preheated oven until the crust is beautifully golden brown and puffed up, approximately 30 to 40 minutes.
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Coty Hills
May 3, 2025I made this for a St. Patrick's Day party, and it was a huge hit! Everyone loved it.
Precious Orn
Mar 5, 2025I added a pinch of smoked paprika to the filling for an extra layer of flavor, and it was delicious!
Amber Cruickshank
Oct 13, 2024The best pie I have ever tasted.
Bette Wunsch
Oct 10, 2024The family ask for this every week.
Christophe Hahn
Jun 11, 2024Freezing the pie before baking helped prevent the crust from getting soggy. Great tip!
Shayna Beatty
Apr 7, 2024This pie is incredible! The Guinness adds such a unique depth of flavor.
Dagmar Oberbrunner
Aug 27, 2023This recipe is easy to follow, and the results are amazing. My family raved about it!
Gillian Labadie
May 14, 2023I used a different type of stout beer, and it still turned out great. The key is to use a good-quality stout.
Andreanne Mckenzie
May 5, 2023The puff pastry crust is the perfect complement to the rich filling. I'll definitely be making this again.