Beef and Guinness Pie
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- Total Time
- 3hrs 0mins
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- Serves
- 4
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- Calories
- 1475
An Irish classic, this hearty Beef and Guinness Pie is a delicious fall favorite. The stout gives a rich, malty depth to the sauce, permeating the meat and vegetables for a complex savory filling. Topped with flaky, buttery crust, it’s a delight with every mouthful.
Inspired by: https://www.thespruceeats.com/beef-and-guinness-pie-recipe-435724recipe updated 19 Nov 2020
Ingredients
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- Chuck steak
- 910 g
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- Onion
- 280 g
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- Carrot
- 100 g
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- Beef stock
- 300 ml
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- Butter
- 115 g
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- Water
- 3 tablespoons
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- Egg
- 1
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- Plain flour
- 225 g
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- Salt
- as needed
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- Black pepper
- as needed
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- Butter
- 30 g
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- Vegetable oil
- 1 tablespoon
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- Worcestershire sauce
- 2 teaspoons
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- Tomato purée
- 2 teaspoons
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- Sugar
- 2 teaspoons
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- Guinness
- 500 ml
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- Salt
- 1 pinch
Tools
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Oven
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CookEasy+
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Cooking Chef XL
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Kenwood bowl - kenwood chef xl
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Large mixing bowl
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Pie dish - 9"
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Cookeasy+ bowl
Step preview
- Pre-heat the oven to 400F/200C/gas 6
- Place flour in a large bowl and season with salt and ground black pepper
- Add the cubes of meat and toss well in the flour until evenly coated
- Fit stir tool to CookEasy+ bowl
- Fit stir tool to CookEasy+ bowl
- Fit CookEasy+ bowl to CookEasy+
- Add the butter and oil to the CookEasy bowl
- Fit CookEasy+ bowl to CookEasy+
- Attach lid to CookEasy+ bowl
- Attach lid to CookEasy+ bowl
- Heat until the butter has melted speed 2, with the stirring tool at 140 degrees for 3 minutes
- Remove stir tool from CookEasy+ bowl
- Add the meat to the fat in small batches and brown quickly all over for just a minute, then remove with a slotted spoon and set aside
- Add the onions and carrots to the CookEasy bowl
- Fry gently for about 2 minutes
- Then return the meat to the bowl with the Worcestershire sauce, tomato puree, beer, stock, and sugar
- Grind in plenty of black pepper and a little salt and stir well
- Cook on speed 2, 20 minutes, temperature 120 degrees
- When the 20 minutes is up continue to cook on speed 2 maintaining the same temperature using the stirring attachment until the sauce becomes thickened and glossy
- Remove from the heat, place into a 2½ pint (1.5 liter) deep pie dish and leave to cool completely
- Add the flour, salt and butter to the Cooking Chef XL bowl
- Fit K beater to Cooking Chef XL Bowl
- Fit K beater to Cooking Chef XL Bowl
- Mix on low speed for a couple minutes
- Slowly pour in the water with the mixer running
- Increase to speed 4 for another minute
- Roll out the pastry to 1/8" (3mm)
- Cut a ¾" (2cm) strip from the rolled-out pastry
- Brush the rim of the pie dish with water and place the pastry strip around the rim, pressing it down
- Cut out the remaining pastry about 1" (2.5cm) larger than the dish
- Sit a pie funnel in the center of the filling; it will support the pastry and stop it from sinking into the filling and becoming soggy
- Place the pastry lid over the top and press down to the edge and seal
- Trim off any excess pastry and crimp the edges with a fork or between your thumb and forefinger
- Brush the top with beaten egg and make a hole in the center to reveal the pie funnel
- Optional–you can decorate the top of the pie with pastry trimmings as you like
- Bake for 30 to 35 minutes until the pastry is crisp and golden