I’ll make this quick because Democracy is beginning to crumble , and I’ve got to be ready to run for cover at a moments notice. I always begin my first post of the year with my New Year’s resolutions, so here goes… I’m going to eat more chocolate chip cookies, and drink more gin. I’m going to pretend to speak a foreign language for a whole day. The next time my kids fight I’m going to tell them that I’m leaving to join the circus, but this time I’ll mean it! I’m going to walk around with a toothpick sticking out of my mouth and mumble, “The rules are they’re ain’t no rules”. I’m going to enter a pie eating contest, and win. I’m going do more yoga.
I made you a beef and Guinness pie. Happy New Year.
I got this recipe from my most favorite savory pie book Pie by Angela Boggiano. Beef and Guinness pie is made up of a rich beef stew lovingly encased in a delicate, buttery pastry. It’s the perfect meal to eat in front of a warm fire as the cold winter winds pick up outside, and the wails of a sick and dying government can be heard from afar.
Am I being a downer? This will cheer you up. Here’s my TikTok video on making this pie.
Anyway, this pie is damn good. It’s made up of beef chuck, carrots, onions, tomato paste, beef broth, and a dark beer of your choice. The filling is made first on the stove top, and set to simmer for 2 hours to allow the beef to soak up the flavors and become beautifully tender. This is definitely a weekend recipe.
I used my go-to pie pastry recipe, however, I upped the salt to 2 teaspoons, and reduced the sugar to 1 tablespoon. Just a heads up.
I don’t know what else to say. Here is another photo of a beef and Guinness pie slice.
Notes
Special equipment needed: Rolling pin, 9" pie plate, large pot, dough scraper, pastry brush
Ingredients
- Pie Pastry for two crusts
- 3 and 1/2 TBS Flour
- 2lbs. Beef Chuck, cut into 1 inch cubes
- 2 TBS Butter
- 1 TBS Vegetable Oil
- 1 large Onion, diced
- 2 Carrots, diced
- 2 tsp. Worcestershire Sauce
- 2 tsp. Tomato Paste
- 2 cups Guinness, or other Dark Beer
- 1 and 1/4 cup Beef Stock
- 2 tsp. Sugar
- Salt & Pepper to taste
- Crust Dust (a mixture of 1/2 TBS of Flour and 1/2 TBS of Sugar to prevent a soggy crust)
- Egg Wash (Egg Yolk and a TBS of Water mixed together)
Instructions
- In a large bowl, mix the flour and the beef together until the beef cubes are all coated. Set aside.
- Heat the butter and oil in a large pot until the butter has melted. Add the beef to the pot and cook over medium heat until just browned. Remove the beef from the pot.
- Add the carrots and onions to the pot, and cook for 2 minutes. Return the meat to the pot, and mix in the Worcestershire sauce, tomato paste, Guinness, beef stock, and sugar. Sprinkle in some salt and pepper, and give it a mix. Bring the stew to boil, and then reduce the heat, cover, and simmer for two hours.
- Pour the stew into a large bowl to cool, and get on with the pastry.
- Preheat the oven to 400 degrees F. Place a cookie sheet on the middle rack of the oven. This will heat up, and help to cook the bottom of the pie.
- On a lightly floured surface, roll out pastry for the bottom crust. Carefully fit it into your 9-inch pie plate. Sprinkle it with Crust Dust. Set aside.
- Roll out your top crust into a rough circle.
- Pour the beef stew mixture into your bottom crust.
- Carefully place your top crust on top. Trim and crimp the edges.
- Brush the top of the pie with the egg wash, and sprinkle with a little salt. Using a sharp knife, cut a few slits in the center for ventilation.
- Place pie on the cookie sheet in the oven, and bake for 35 to 40 minutes, or until golden brown.
- Cool on a wire rack for 1 hour before digging in. Enjoy!
