Easy Beef And Guinness Pie Recipes

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BEEF, MUSHROOM AND GUINNESS® PIE



Beef, Mushroom and Guinness® Pie image

A delicious traditional beef and mushroom pie. The Irish stout gives the dish a very rich flavor.

Provided by Melanie Booth

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 3h

Yield 6

Number Of Ingredients 17

3 tablespoons olive oil, divided
1 pound cubed beef stew meat
2 slices bacon, chopped
1 white onion, chopped
1 carrot, sliced
⅓ pound crimini mushrooms, sliced
1 clove garlic, crushed
1 teaspoon white sugar
1 ½ tablespoons all-purpose flour
1 cup Irish stout beer (such as Guinness®)
1 ¼ cups beef stock
½ teaspoon ground thyme
2 bay leaves
½ teaspoon cornstarch, or as needed
1 teaspoon water
1 sheet frozen puff pastry, thawed
1 egg, beaten

Steps:

  • Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
  • Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
  • Bake in the preheated oven until the crust is browned, 30 to 40 minutes.

Nutrition Facts : Calories 500.1 calories, Carbohydrate 28.6 g, Cholesterol 77.2 mg, Fat 31.7 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 8.2 g, Sodium 258.8 mg, Sugar 3.8 g

BEEF AND GUINNESS PIE



Beef and Guinness Pie image

This Beef and Guinness Pie recipe brings together two of Ireland's most famous products, Irish beef and Guinness, for a traditional and hearty pie.

Provided by Elaine Lemm

Categories     Dinner     Entree     Pie

Time 3h20m

Yield 4

Number Of Ingredients 21

For the Pastry:
7-ounces/200 grams all-purpose flour
1 pinch salt
4-ounces/110 grams butter (cubed; or an equal mix of butter and lard )
2 to 3 tablespoons water (very cold)
For the Pie:
1-ounce/25 grams all-purpose flour
1/4 teaspoon salt (to taste; divided)
1/4 teaspoon ground black pepper (to taste; divided)
2 pounds/900 grams chuck steak (cut into 1-inch cubes)
1-ounce/25 grams butter
1 tablespoon vegetable oil
2 large onions (thinly sliced)
2 carrots (chopped to 1-inch cubes)
2 teaspoons Worcestershire sauce
2 teaspoons tomato puree
2 1/8 cups/500 milliliters Guinness (or other stout beer )
1 1/4 cups/300 milliliters beef stock (hot)
2 teaspoons white sugar
2 tablespoons water (for brushing)
1 egg (beaten; for egg wash)

Steps:

  • Gather the ingredients.
  • In a large bowl, add the flour, salt, and butter.
  • With your fingers or a pastry blender , work the butter into the flour until it is the texture of fine breadcrumbs. Work as quickly as possible to avoid warming the dough.
  • Add 2 tablespoons of very cold water, stirring it into the dough using a cold knife until it binds together and can be formed into a ball. If it becomes too dry, add more water 1 teaspoon at a time.
  • Wrap the ball of dough in plastic wrap. Chill in the refrigerator for at least 15 minutes, or up to 30 minutes.
  • Gather the ingredients.
  • In a large bowl, place the flour and it season with salt and ground black pepper.
  • Add the cubes of meat and toss well in the flour until evenly coated.
  • In a large, heavy-based, flameproof casserole dish, heat the butter and oil until the butter has melted. 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 pan and fry gently for about 2 minutes.
  • Return the meat to the pan, and add the Worcestershire sauce, tomato puree, Guinness, hot beef stock, and sugar. Grind in plenty of black pepper and a little salt, stir well and bring to the boil.
  • Cover, reduce to a gentle simmer , and cook slowly for about 2 hours until the meat is tender and the sauce has thickened and is glossy.
  • Remove from the heat, place into a 2 1/2-pint (1 1/2-liter) deep pie dish, and leave to cool completely.
  • Heat the oven to 400 F/200 C/Gas 6. Roll out the pastry to 1/8-inch / 3-millimeter thick. Cut a 3/4-inch / 2-centimeter 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-inch / 2 1/2 centimeters larger than the pie dish.
  • Place a pie funnel (also called a pie bird ) 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 the beaten egg and make a hole in the center to reveal the pie funnel. You can also 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.

Nutrition Facts : Calories 1172 kcal, Carbohydrate 42 g, Cholesterol 337 mg, Fiber 3 g, Protein 73 g, SaturatedFat 34 g, Sodium 621 mg, Sugar 7 g, Fat 73 g, ServingSize Serves 4, UnsaturatedFat 0 g

BEEF AND GUINNESS PIE



Beef and Guinness Pie image

Irish stout lends a creamy rich sauce to this beef pot pie.

Categories     Beer     Beef     Bake     St. Patrick's Day     Fall     Phyllo/Puff Pastry Dough     Gourmet     Pot Pie

Yield Makes 4 main-course servings

Number Of Ingredients 19

2 pounds boneless beef chuck, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
3 tablespoons water
1 1/2 tablespoons tomato paste
1 cup beef broth
1 cup Guinness or other Irish stout
1 tablespoon Worcestershire sauce
2 teaspoons drained brined green peppercorns, coarsely chopped
2 fresh thyme sprigs
Rough Puff Pastry
1 large egg, lightly beaten
1 tablespoon water
Special Equipment
4 (14-ounce) deep bowls or ramekins (4 to 5 inches wide) or similar-capacity ovenproof dishes

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.
  • Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)
  • Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.
  • Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.
  • Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.
  • Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.

GUINNESS PIE



Guinness Pie image

Beef in dark, silky gravy composed of fat and reduced stout, flecked with tender vegetables, covered in pastry: This is a dish that delivers good cheer and contentment in equal measure. We built it out of advice and instruction from the British chefs Jamie Oliver (the stew) and Fergus Henderson (the pastry). Eating it - salty and rich, buttoned with sweetness - will occasion thoughts of a coming walk or a nap on the couch with the dog. You'll want some red wine to drink. It's awesome.

Provided by Sam Sifton

Categories     dinner, casseroles, main course

Time 6h

Yield 6 servings

Number Of Ingredients 18

4 tablespoons butter
2 large red onions, chopped
4 cloves garlic, minced
2 carrots, peeled and chopped
2 ribs celery, chopped
10 mushrooms, trimmed and sliced
3 pounds brisket (preferably second-cut) or stew meat, chopped into bite-size pieces
Kosher salt
Freshly ground black pepper
2 tablespoons flour
1 sprig rosemary
About 4 cups (2 cans) Guinness or other stout
1 cup trotter gear (recipe here) or 8 ounces freshly grated Cheddar
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) very cold unsalted butter, diced
1 egg yolk, lightly beaten

Steps:

  • Preheat the oven to 375 degrees.
  • In a large, ovenproof pan fitted with a lid, heat 2 tablespoons of the butter over medium-low heat. Add the onions and garlic and cook, stirring frequently, until soft, about 10 minutes.
  • Add the carrots, celery, mushrooms and remaining 2 tablespoons butter and cook over medium heat, stirring frequently, until the mushrooms are dark in color and the moisture released by them has evaporated, about 15 minutes.
  • Season the beef pieces all over with salt and pepper. Add the beef, flour and rosemary to the pan and cook over high heat, stirring often, for about 5 minutes.
  • Add enough Guinness to just cover the beef. Cover the pan and put it in the oven for 1 1/2 hours. Remove from the oven and stir. If using trotter gear, stir it in now. Return to the oven and cook for 1 hour more. If it remains thin, set the pan over medium-low heat, remove the lid and reduce the liquid. Season to taste with salt and pepper. If using Cheddar, fold in about half.
  • While the stew is cooking, prepare the pastry: sift together the flour, baking powder and salt into a bowl. Using a pastry cutter or your hands, quickly work the butter into the dough until it is the texture of coarse meal. Add ice water, a splash at a time, until a firm dough forms. Wrap the dough in plastic and refrigerate for at least 2 hours.
  • Place the dough between two sheets of plastic wrap and, using a rolling pin, roll to the thickness of a computer mouse pad. Pour the stew into an 8-inch-square, 2-inch-high Pyrex dish or a deep 9-inch pie pan. If using Cheddar, scatter the remaining cheese across the top. Place the dough on top of the pie and pinch it closed around the edges using the tines of a fork, then slash the center lightly with a knife. Brush with the egg yolk, place on a baking sheet and bake for 45 minutes, or until the pastry is puffy and golden.

Nutrition Facts : @context http, Calories 820, UnsaturatedFat 16 grams, Carbohydrate 42 grams, Fat 42 grams, Fiber 3 grams, Protein 61 grams, SaturatedFat 23 grams, Sodium 1369 milligrams, Sugar 4 grams, TransFat 2 grams

BEEF, GUINNESS AND STILTON PIE



Beef, Guinness and Stilton Pie image

This is an indulgent and warming pie full of lovely rich flavors; this beef, Stilton and Guinness pie is perfect anytime and makes a great change to the standard beef pie with Stilton cheese offering a flavor depth and additional texture which works really well with beef. This is made using ready-made puff pastry, because life is too short to make your own! Method.

Provided by spindoctor

Time 3h

Yield Serves 4

Number Of Ingredients 16

250g ready-made puff pastry (about half a packet of All-Butter Puff pastry)
1 beaten egg, to glaze
3 tablespoons of plain flour, seasoned with salt and pepper
500g (1lb) braising steak (chuck steak or shin of beef), cut into large cubes
2 tablespoons of vegetable oil
2 medium onions, peeled and chopped
2 cloves garlic, peeled and chopped
8 button mushrooms
300ml (½ pint) Guinness
150150ml (¼ pint) of good quality beef stock (please don't be tempted to use stock cubes!)
1 dessert spoon of Worcestershire sauce
1 teaspoon of sea salt
1 teaspoon of dried mixed herbs
1 teaspoon of caster sugar
1 bay leaf
100g Stilton cheese crumbled

Steps:

  • Put the seasoned flour in a large bowl or bag. Add the beef and coat it well. Heat 1 tablespoon oil in a large pan and cook the beef in 2 batches for 3-4 minutes until browned all over.
  • Transfer it to a casserole dish. Preheat the oven to or 160°C (150 fan) Add the onion and garlic and another tablespoon of the oil to the pan and cook them for 5 minutes until softened.
  • Pour in the Guinness and stock. Bring to the boil and add the sugar, salt, Worcestershire sauce, dried herbs and bay leaf. Stir well and then pour over the meat.
  • Cover and cook in the oven for two hours. Add the button mushrooms for the last 30 minutes of cooking. Remove from the oven and leave to cool.
  • Preheat the oven to 200°C (180 fan) Roll out the pastry on a lightly-floured surface to at least 5cm (2in) larger than the top of a pudding or pie dish. Cut out a circle, and then score it. Spoon the meat mixture into the bowl and add pieces of Stilton. Wet around the top of the dish, place a collar of pastry around, made from trimmings, and then put on the lid. Seal the edges well; tuck the excess pastry under the rim.
  • Glaze with beaten egg. Place on a baking sheet, below the centre of the oven, and bake for 45-50 minutes, until the pastry is golden.

EASY BEEF AND GUINNESS PIE



Easy Beef and Guinness Pie image

This recipe came from Campbell's soup and even though its not the real thing its a great and easy recipe for a cold winters night. I serve with mashed potatoes and vegetables, but would be just as great served on its own.

Provided by Tisme

Categories     Savory Pies

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon oil
500 g beef mince
1 onion, finely chopped
1 carrot, finely diced
1/2 cup frozen peas
1 tablespoon Worcestershire sauce
1/4 cup plain flour
1/2 cup Guinness stout or 1/2 cup beer
fresh ground black pepper, to taste
500 ml beef stock
1 sheet puff pastry, thawed

Steps:

  • Pre-heat oven to 200ºC. Heat oil in a frying pan.
  • Add mince, onion & carrotand cook for 5 mins or until meat has browned.
  • Add peas, Worcestershire sauce & flour and cook for for 1 min, stirring.
  • Add Guinness and stock, bring to the boil, stirring, and cook for 5 minutes until just thickened.
  • Season to taste with pepper.
  • Divide mince between four 2-cup capacity ovenproof dishes.
  • Cut pastry into circle to overlap ramekins & place on top of each pie.
  • Bake for 20 mins or until golden.
  • Serve with mashed potatoes & vegetables.

STEAK AND GUINNESS PIE



Steak and Guinness Pie image

Done in a pressure cooker this recipe is done quicker than usual. A hearty stew topped with a flaky pie crust! What more can you ask for on a cold winter evening?

Provided by GermanCookey

Time 2h30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • First things first: Chop your onions and carrots if you use any. Try not to cry too much, there's loads of them out there! Then in a large bowl mix 25gr of flour with salt and black pepper. Rinse the beef goulash and drain, then add it to the seasoned flour and have fun tossing it around until every chunk of meat is coated.
  • Heat some oil in a pressure cooker and fry the meat for a few minutes until browned. Place the meat back into the 'flour bowl' while you fry the onions/carrots in the same pot for a few minutes.
  • When everything is nicely browned (except for the carrots, naturally) tip the meat back into the pot, as well as all the other ingredients for the filling (beer, stock, worcester sauce, tomato puree, sugar).
  • Once you've stirred it all together and admired the brown colour, feel free to taste, then put the lid on and cook according to the instructions for you pressure pot. (For me this means heat it up until it starts to whistle, turn the heat down to low, leave it like this for about 30 minutes and then turn the heat off until the pressure subsides (the whistling stops) and it's safe to open.) Be careful!
  • While the stew cooks, add flour, salt and fat (whichever you choose) in a bowl and attack it with a cutlery knife or fork. Wildly mash and chop it until it starts to come together, then knead it very briefly so that you end up with a ball of pastry and place it, wrapped up in a plastic bag, into your fridge until the stew is ready.
  • As you open the pot, admire the colour once more, have a taste and heat it up to bubble madly until the beer/stock/sauce is reduced to a thick, shiny, dark brown coating on the meat. This probably takes another half hour/up to one hour (depending on how you define 'madly bubbling').
  • Once it's reduced to a very sorry state for beer, have another taste (you'll find that you won't need to season anymore AT ALL because it's massively tasty!) AND a) eat it now as a stew with yorkshire puddings and/or mash and/or peas or everything together OR b) leave to cool down and fill into a pie dish (20cm), then pre-heat your oven to 200°C. Once it's reached its temperature, roll out your dough to 3mm and cover the top of your stew. Brush with beaten egg and pierce with a fork several times to allow any steam to get out.
  • Bake for around 30 minutes until the crust is browned and starts to show signs of flaking. Admire your work once more as you take it out of the oven and be a proud chef while you burn your tongue as you can't wait any longer to eat it...

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From foodnewsnews.com


BEEF AND GUINNESS™ POT PIE RECIPE - LIFEMADEDELICIOUS.CA
2018-04-23 Steps. 1. In a Dutch oven or heavy stockpot, fry the bacon over medium-high heat until done. Transfer to a plate and set aside. If needed, add some oil to the pan. 2. Sprinkle the beef with 1/2-teaspoon salt and 1/2-teaspoon black pepper, and toss with 3 tablespoons all-purpose flour to coat.
From lifemadedelicious.ca


JAMIE OLIVER GUINNESS BEEF PIE BEST RECIPES
Yogurt-Filled Chocolate Cauldrons. Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be made days in …
From findrecipes.info


HOW TO MAKE BEEF AND GUINNESS CASSEROLE | TASTE OF HOME
2021-03-16 Toss the beef in the seasoned flour to coat, shaking off any excess. In a large casserole dish, heat the oil and melt 3 tablespoons of the butter over a high heat. Add the beef to the pan and quickly brown in batches. Be careful not to crowd the pan as the beef will stew instead of sear and caramelize. Remove the seared beef to a plate.
From tasteofhome.com


CLASSIC MEAT PIE RECIPE WITH STEP-BY-STEP PHOTOS | EAT, LITTLE BIRD
2020-04-25 Add the onions and garlic, and cook for 1-2 minutes. Add the Guinness and let everything bubble away. Use a wooden spoon to scrape off any caramelised bits on the pan. Add the beef stock, thyme and bay leaves. Return the beef to the pan, together with any meat juices which have collected in the bowl.
From eatlittlebird.com


GUINNESS BEEF POT PIE WITH IRISH CHEDDAR CRUST - SIMPLY SCRATCH
2019-03-11 Stir and cook 3 to 4 minutes or until starting to soften. Stir in mushrooms and cook for 3 to 4 minutes. Then sprinkle in the flour, dried dill and add in the Dijon mustard. Stir and cook for 1 to 2 minutes. Next, return the beef and the pain liquids to the pot and stir in the Guinness and remaining broth.
From simplyscratch.com


BEEF AND GUINNESS PIE - LIFE LOVE LIZ
2021-03-01 Instructions. Pre-heat oven to 375 degrees Fahrenheit. In a skillet over medium-high heat, brown beef and onion then stir in the vegetables, thyme, Guinness, Worcestershire sauce and seasonings then bring to a boil. Reduce heat and simmer for 7 …
From lifeloveliz.com


BEEF AND GUINNESS PIE RECIPES - FOOD NEWS
Melt the butter and oil in a flameproof casserole dish. Batch by batch, brown the meat for 1 minute at a time and set aside on a plate once done. 3. Fry the onions, leeks and carrots for 2 minutes, before adding the meat back in the pan. Season to taste, then add in the tomato puree, Worcestershire sauce, beef stock and Guinness. 4.
From foodnewsnews.com


SLOW COOKER BEEF AND GUINNESS PIE FILLING
Once hot, add the beef and cook until browned. Approximately 5 minutes. In the slow cooker, add the beef, onion, garlic, carrot, Guinness, bay leaves, and beef stock. Cook on low for 6-8 hours. Remove the bay leaves. Add the pie filling to prepared pie tins. Cover with puff pastry, and lightly brush with an egg wash.
From slowcookingperfected.com


JAMIE OLIVER BEEF AND GUINNESS PIE BEST RECIPES
Yogurt-Filled Chocolate Cauldrons. Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be made days in …
From findrecipes.info


GUINNESS SHEPHERD'S PIE WITH BEEF - SWEET PEA'S KITCHEN
To make the topping: Heat oven to 375 degrees. In a large saucepan over high heat bring potatoes, ½ teaspoon salt, and water to a boil. Cover and reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth.
From sweetpeaskitchen.com


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