Guinness Beef Pot Pie Recipes

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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, 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

GUINNESS BEEF PIE



Guinness Beef Pie image

Make and share this Guinness Beef Pie recipe from Food.com.

Provided by djunqx

Categories     Meat

Time 2h50m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 17

1 (12 ounce) package puff pastry
1 lb stew meat
1 (12 ounce) package puff pastry
1 (16 ounce) can Guinness stout
2 carrots, chopped
2 stalks celery, chopped
2 onions, diced
4 garlic cloves, minced
1/2 cup mushroom, chopped
1 (8 ounce) can beef broth
1 pinch salt and pepper
1 pinch rosemary
1 tablespoon butter
1 tablespoon olive oil
1 1/2 tablespoons flour
1 egg
1/2 cup cheddar cheese, shredded

Steps:

  • Saute onions in olive oil. Add celery, mushrooms, and carrots.
  • Add butter and garlic. Stir until coated. Cook about 1 minute over medium heat.
  • Remove vegetables; add beef. Lightly brown, and then return the vegetables to the pan.
  • Sprinkle with salt, pepper, rosemary.
  • Add Guinness and enough beef broth to not quite cover the beef and vegetables.
  • Add flour slowly so it won't lump and then stir. Cover and cook on medium low for 2 hours.
  • Remove from pan, let cool a little. Mix in a small handful of the shredded cheese.
  • Roll out pastry and place into a deep dish pie pan or casserole dish. Add meat filling. Top with one more handful of cheese.
  • Moisten edges of pastry with beaten egg wash. Place the other pastry on top, lightly score the surface and wash with egg wash.
  • Cook at 350°F for 40 minutes or until golden.

Nutrition Facts : Calories 1338.2, Fat 66.4, SaturatedFat 20.6, Cholesterol 101.3, Sodium 764.5, Carbohydrate 92.2, Fiber 3.1, Sugar 3.8, Protein 31.8

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 SLOW COOKER BEEF POT PIE



Guinness Slow Cooker Beef Pot Pie image

I tweaked a couple of recipes I saw on this site because I didn't have some of the ingredients in my cupboard. So, I added a tin of cream of mushroom/onion soup and more herbs. This recipe is thick. You'll need to use a deep casserole dish. I used my white corningware dish (approx. 4" deep). If you're looking for a "stew" consistency just add more beer and water. This should easily feed 6, but we're feeding 3 growing teenagers. Every last morsel was hungrily consumed in no time.

Provided by run.bullierun

Categories     Savory Pies

Time 5h30m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 19

2 -3 lbs stewing beef (I used the family size pkg. from walmart)
1 -2 tablespoon canola oil
2 -3 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
2 celery ribs, chopped
1 medium onion, minced
3 large carrots, chopped
2 large potatoes, cut into cubes
1 cup mushroom (either cut up reg. or small whole button mushrooms)
3 bay leaves
1 tablespoon dried rosemary
1 tablespoon thyme
1 tablespoon parsley
1 1/2 teaspoons dry mustard
1 cup water
1 (440 ml) can Guinness stout
1 (10 ounce) can cream of mushroom soup, with onion (do not add water)
1 (8 ounce) package puff pastry

Steps:

  • In a large bowl toss stewing beef with flour, salt & pepper. In large skillet heat oil and brown beef, approximately 10 minutes.
  • Place beef and all ingredients except mushroom soup in slow cooker.
  • Cook on high for approximately 5-6 hours.
  • Turn off the cooker and pour in condensed soup, thoroughly mix.
  • Set oven to 350F deg.
  • Roll out enough puff pastry to cover your dish.
  • Spray your casserole dish with non-stick cooking spray. Spoon stew mixture into casserole and cover completely with puff pastry.
  • Place dish on foil covered cookie sheet and bake until pastry is "puffed up" and golden. Let stand for 10 minutes to set and serve with your fav. veggie/side salad.

Nutrition Facts : Calories 1478.6, Fat 40.4, SaturatedFat 11.3, Cholesterol 145.2, Sodium 1525, Carbohydrate 123.9, Fiber 8.2, Sugar 7.4, Protein 66.8

GUINNESS PIE



Guinness Pie image

We consider this Guinness Pie to be a cooking project because it takes some time to put together, but it is well worth the effort. To break up the work, try making the crust and stew a day ahead, then assemble and bake before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h45m

Yield Serves 8 to 10

Number Of Ingredients 24

1 1/2 cups unbleached all-purpose flour
3/4 teaspoon kosher salt
1 stick cold unsalted butter (8 tablespoons), cut into small pieces
1 cup shredded aged Irish cheddar cheese (3 ounces)
1/4 to 1/2 cup ice water
6 strips thick-cut bacon (about 6 ounces), cut crosswise into 1-inch pieces
2 tablespoons safflower oil, plus more if needed
3 pounds beef chuck, cut into bite-size pieces (about 3/4-inch)
Kosher salt and freshly ground pepper
3 cups low-sodium chicken broth
1 medium yellow onion (8 ounces), coarsely chopped (2 cups)
4 large garlic cloves, thinly sliced (2 tablespoons)
1 pound cremini mushrooms (stems trimmed and caps wiped clean with a damp paper towel), cut in half or quartered if large (about 4 cups)
1/4 cup unbleached all-purpose flour, plus more for dusting
1 tablespoon Dijon mustard
2 cups dark stout, such as Guinness (from two 11.2-ounce bottles)
7 stems thyme
1 dried bay leaf
1 pound fingerling or new potatoes, cut into 3/4-inch pieces (3 cups)
8 ounces frozen pearl onions, thawed (1 2/3 cups)
2 tablespoons chopped fresh dill
2 tablespoons finely grated fresh horseradish (from a 2-inch piece)
1 tablespoon distilled white vinegar
1 large egg, lightly beaten

Steps:

  • Crust: In the bowl of a food processor, combine flour and salt. Add butter and cheese and pulse until the mixture resembles coarse meal.
  • With machine running, drizzle ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time.
  • Gather dough into a ball and flatten into a disc. Wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
  • Filling: Heat oil in a large pot over medium. Add bacon and cook until crisp and browned, about 14 minutes. Remove with a slotted spoon and drain on paper towels. Pour fat into a bowl and reserve.
  • Wipe out pot with paper towels. Add 2 tablespoons reserved fat to pot and heat over medium-high until hot.
  • Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working in 3 batches, cook beef until browned on all sides, about 4 minutes per batch. Using a slotted spoon, transfer beef to a large bowl. Add more reserved fat between batches if needed.
  • Pour fat from pot into the bowl of reserved fat. Add 1 cup broth to pot, and cook, stirring and scraping bottom, 1 minute. Pour over meat.
  • Heat 2 tablespoons reserved fat in pot over medium-high. Add onions and garlic and cook until onions soften and garlic is fragrant, about 2 minutes. Stir in mushrooms and cook, 3 minutes. If bottom of pot begins to burn or onions begin to stick, stir in about 1/4 cup of the remaining broth. Sprinkle flour over vegetables, add mustard, and cook, stirring constantly, 1 minute.
  • Return beef and broth to pot. Add remaining broth, stout, thyme, and bay leaf. Bring to a boil, scraping flour mixture from bottom and sides of pot. Reduce heat and simmer partially covered, stirring occasionally, 1 hour 30 minutes.
  • Add potatoes. Cover and simmer until potatoes are tender but not mushy, about 25 minutes. Remove and discard bay leaf and thyme. Stir in bacon, pearl onions, dill, horseradish, and vinegar. Season with salt and pepper. Transfer to a 2 1/2-quart baking dish and place on a rimmed baking sheet. (Filling can be made up to 2 days ahead and refrigerated. Bring to room temperature before baking.)
  • Preheat oven to 400 degrees. On a floured work surface, roll out dough to a diameter about 2 inches larger than baking dish. Center dough over filling; trim edges to about 1-inch overhang (it's okay if it's a little uneven). Brush egg wash over bottom of edges, and press to baking dish to seal. Brush remaining egg wash over top of pie. Cut vents in center. Bake until crust is golden brown and the filling bubbles, 35 to 45 minutes. Let cool 20 minutes before serving.

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

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From simplyscratch.com


GUINNESS BEEF POT PIE - EVERYTHING SAVORY - KATE THE BAKER
2021-03-17 Instructions. In a large (ish) roasting pan, combine the tomato paste, garlic, thyme, demiglace (if using), Guinness and beef stock. Whisk this together breaking up the tomato paste and demiglace into the liquid. Season with salt and …
From katethebaker.com


GUINNESS AND BEEF POT PIE | HEALTHY DELICIOUS
2009-12-07 Heat oven to 400. Pat the beef dry with paper towels. Heat the oil in a dutch oven or large oven proof pot. Add the beef – a few pieces at a time – and allow to brown on all sides. Once all of the beef is browned, return it to the pot. Season with salt and pepper. Toss with flour.
From healthy-delicious.com


PUB-STYLE GUINNESS BEEF PIE | HOW TO FEED A LOON
2020-03-15 Save the strained liquid. Preheat oven to 325°F. Season the meat with salt and pepper. Heat 1 tablespoon oil in a large heatproof pot (preferably a Dutch oven) over medium-high heat and sear the meat until browned all over. You'll probably need to …
From howtofeedaloon.com


GUINNESS POT PIE WITH BEER BREAD BISCUITS - ST PATRICK'S ...
2019-03-01 Instructions for mixing the batter are at the end of the recipe. Preheat the oven to 350 degrees F. Make sure the beef is cut into small chunks – around 1 inch in size, so the beef can cook through in the oven. Season the beef with salt and pepper. Sprinkle with the flour and toss well to evenly cover the beef.
From howsweeteats.com


25 BEST GUINNESS RECIPES - INSANELY GOOD
2022-01-31 7. Guinness Beef Burgers. These Guinness burgers take the concept of a burger and a beer to a whole other level. Ground beef marinates in a combination of Guinness and Worcestershire to make the ultimate patties. For toppings, lettuce, tomato, red onion, and cheese is always a winner. 8.
From insanelygoodrecipes.com


BEEF AND GUINNESS PIE | BEEF RECIPES | JAMIE OLIVER
Cook the potatoes in a large pan of boiling salted water, then drain. Mash with the milk, butter and a pinch of sea salt and black pepper. Preheat the oven to 200ºC/400ºF/gas 6. Put the meat in an ovenproof dish, top with the mash and drizzle with …
From jamieoliver.com


BEEF-AND-GUINNESS PIE WITH A CHEDDAR CRUST RECIPE
2019-03-14 2 cups all-purpose flour. 6 tablespoons very cold butter, cut into small cubes. 1 teaspoon sea salt. 1 egg. 1 tablespoon balsamic vinegar. 2 tablespoons ice cold water. 3½ ounces cheddar cheese ...
From today.com


BEEF AND GUINNESS POT PIE | OREGONIAN RECIPES
2016-02-29 Bring to a boil, then immediately reduce heat and cover. Simmer for about 1 hour, add the potatoes and continue to simmer for 30 minutes more. Add a bit more Guinness if the stew dries. Taste and add salt and pepper if desired. Preheat oven to 425 degrees. Roll out pastry 1/4-inch thick and cut to cover 4 ramekins.
From recipes.oregonlive.com


GUINNESS STEW POT PIES RECIPE - FOOD NEWS
Guinness Beef Pot Pie. refrigerator, top with puff pastry, and bake as directed in the recipe. Individual pot pies can be frozen completely assembled for up to 1 month. They do not have to be defrosted. Preheat the oven to 425°F and bake for 30 to 40 minutes, until the filling is hot and the crust is golden. Don’t use precut stew meat.
From foodnewsnews.com


BEEF AND GUINNESS PIE RECIPE | LEITE'S CULINARIA
2021-01-13 Season to taste with salt and pepper, then bring to a boil. Reduce the heat to low and gently simmer, uncovered, until the meat is tender and the sauce has thickened, stirring occasionally and skimming any fat from the surface, 1 1/2 to 2 1/2 hours. Spoon the stew into an ovenproof pot or dish about 7 inches in diameter.
From leitesculinaria.com


SLOW COOKER GUINNESS BEEF STEW RECIPE | BAKED BY RACHEL
2018-03-12 Instructions. Trim beef of any fat and cut into 1-inch pieces. Pat dry with paper towels and lightly season with salt and pepper. Heat olive olive in a large Dutch oven or pot over medium-high heat. Sear beef cubes on all sides. Transfer cooked beef to the bottom of a 5-6 quart slow cooker. Repeat with remaining beef.
From bakedbyrachel.com


GUINNESS AND BEEF PIE RECIPE- SUNDAY SUPPER MEAL IDEA ...
2021-02-02 Directions: 1. Preheat oven to 300°. 2. Mix flour, salt and pepper in a medium bowl and set aside. Heat 2 tbsp. of the olive oil in a large oven safe skillet. Toss the beef in the flour mixture to coat (I save the remaining flour and add it to the sauce before slow cooking in …
From hellocreativefamily.com


GUINNESS BEEF PIE RECIPES - FOOD NEWS
Beef and Guinness™ Pot Pie Recipe. Deglaze the pot with beef broth, stout, and sugar. Bring the mixture up to a boil, cover with a tight-fitting lid and transfer to the oven and let braise until the meat is tender and the sauce has thickened, about 1-½ to 2 hours. When the meat is tender, taste and adjust the seasoning, adding salt if necessary. Place the pastry over the top of the pie dish ...
From foodnewsnews.com


GUINNESS BEEF AND ONION POT PIE - MY KITCHEN LOVE
2017-02-20 Once the cornstarch has about 1/4 cup of liquid in it and has dissolved, slowly whisk cornstarch mixture into the pot. Return beef to the pot. Bring pot to a boil, boil for 1-3 minutes, and remove from heat. Carefully, add beef mixture to either one ovenproof casserole dish or 6 single serving ovenproof dishes.
From mykitchenlove.com


BEEF & GUINNESS PIE - THE KITCHEN MCCABE
2014-03-05 In a bowl, toss the beef with the flour, salt, and pepper until thoroughly coated. Add the beef to the hot oil and brown on all sides. Do this in two additions, so as to not overcrowd the pan. When the beef is browned, remove from the pan. Add the onion and mushrooms to the pan (adding a little more oil, if necessary) and saute for 4-5 minutes ...
From thekitchenmccabe.com


PUB STYLE POT PIE - THERESCIPES.INFO
https://www.31daily.com › beef-pot-pies. All information about healthy recipes and cooking tips
From therecipes.info


THE BEST BEEF MUSHROOM GUINNESS PIE - EVERYDAY EILEEN
2018-03-02 How to make Beef Mushroom Guinness Pie: Thinly slice the mushrooms. Cut the celery into ¼ inch slices. Thinly slice onions. Peel and cut the carrots into 1 inch chunks. (See above top left photo) Cut the beef roast or beef cut of choice into 2 inch chunks. Seasoned flour with salt, pepper, garlic powder and onion powder.
From everydayeileen.com


SMOKED GUINNESS AND STEAK POT PIE - HEY GRILL, HEY
2021-03-02 Guinness Beef Pot Pie. This recipe takes a little more effort than pushing a button on the microwave to nuke a frozen pot pie, but broken down into simple steps it is a great dish for the pot pie beginner. I’ve actually been dying to work on this recipe for months and finally got around to it. Back in 2015 when I was in NYC for my Guinness World Record trip, we ate like …
From heygrillhey.com


GUINNESS PIE - AUTHENTIC AND TRADITIONAL IRISH RECIPE ...
2013-01-23 In a large bowl, combine the beef, Guinness, garlic cloves, Worcestershire sauce (optional), and bay leaves. Cover and refrigerate overnight or at least 4 hours. Drain the marinade and discard the garlic and bay leaf. In a large pot over medium heat, bring the marinated beef, Guinness, and the beef broth to a boil.
From 196flavors.com


GUINNESS BEEF POT PIE | RECIPE | BEEF POT PIES, RECIPES ...
Oct 11, 2013 - A step-by-step picture recipe for the delicious Guinness Beef Stew in a pot pie with puff pastry. Oct 11, 2013 - A step-by-step picture recipe for the delicious Guinness Beef Stew in a pot pie with puff pastry. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


GUINNESS BRAISED BEEF POT PIE - EVERYDAY PIE
2022-03-01 Deglaze the pot with beef broth, stout, and sugar. Bring the mixture up to a boil, cover with a tight-fitting lid and transfer to the oven and let braise until the meat is tender and the sauce has thickened, about 1-½ to 2 hours. When the meat is tender, taste and adjust the seasoning, adding salt if necessary.
From everydaypie.com


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