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Beef and Guinness Pies Recipe

Beef and Guinness Pies Recipe

Learn how to make the best homemade Beef and Guinness Pies with this easy baking recipe. Slow-cooked beef in rich Guinness gravy encased in buttery, flaky pastry creates the ultimate comfort food. Perfect for Sunday dinners or impressive entertaining - these pies deliver restaurant-quality results at home.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
3 hours 30 mins
Serves:
4 individual pies
An overhead shot captures individual beef and Guinness pies with burnished, golden-brown tops, their flaky pastry glistening with egg wash under soft natural light streaming through a kitchen window. A cross-section view reveals the dark, rich filling with chunks of tender beef swimming in a thick, glossy gravy that pools slightly when cut. Steam rises gently from the exposed filling, carrying the warm aroma of stout and herbs. The pies are arranged on a rustic wooden board with sprigs of fresh thyme, whole peppercorns, and a small glass of Guinness nearby, creating a warm composition of deep browns, amber, and forest greens against the weathered wood background.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item"><strong>For the filling:</strong></li><li class="ingredients-single-item">900g beef chuck steak, trimmed and cut into 3cm cubes</li><li class="ingredients-single-item">3 tbsp plain flour</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">2 large onions, diced</li><li class="ingredients-single-item">2 carrots, diced</li><li class="ingredients-single-item">2 celery stalks, diced</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">440ml Guinness stout</li><li class="ingredients-single-item">300ml beef stock</li><li class="ingredients-single-item">2 bay leaves</li><li class="ingredients-single-item">3 sprigs fresh thyme</li><li class="ingredients-single-item">1 tbsp Worcestershire sauce</li><li class="ingredients-single-item">1 tbsp brown sugar</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li><li class="ingredients-single-item"><strong>For the pastry:</strong></li><li class="ingredients-single-item">450g plain flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Large heavy-bottomed casserole dish or Dutch oven</li><li class="equipment-single-item">4 individual pie dishes (approximately 12cm diameter)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the filling. Season the beef chunks generously with salt and pepper, then toss in the flour until evenly coated. This flour coating will help thicken your gravy as it cooks and create a beautiful crust on the meat when seared.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Heat the vegetable oil in a large, heavy-bottomed casserole dish over medium-high heat. Working in batches (overcrowding will cause the meat to steam rather than sear), brown the beef on all sides until you achieve a deep golden crust, about 3-4 minutes per batch. Transfer the browned beef to a plate and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Reduce the heat to medium and add the diced onions, carrots, and celery to the same pot, scraping up any browned bits from the bottom. Cook for 6-8 minutes until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Stir in the tomato paste and cook for 2 minutes to caramelize slightly, then pour in the Guinness, scraping the bottom of the pot to deglaze. The alcohol will create steam, so stand back slightly as you pour. Allow to simmer for 2 minutes to cook off the initial alcohol.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Return the beef to the pot along with any accumulated juices. Add the beef stock, bay leaves, thyme sprigs, Worcestershire sauce, and brown sugar. Season with salt and pepper. Bring to a gentle boil, then reduce heat to very low, cover, and simmer for 2.5-3 hours, or until the beef is fork-tender and the sauce has reduced to a rich, glossy consistency. Check occasionally, stirring gently to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the filling is in its final hour of cooking, prepare the pastry. In a large bowl, combine the flour and salt. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs with some pea-sized pieces remaining. The varying butter sizes will create beautiful layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gradually add the ice-cold water, mixing with a knife until the dough just comes together – you may not need all the water. Cold ingredients and minimal handling are crucial for flaky pastry, as they prevent the butter from melting before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Turn the dough onto a lightly floured surface and bring together gently into a ball. Do not knead. Divide into two portions – one slightly larger (about 60%) for the bases, and one smaller (about 40%) for the lids. Wrap both in plastic wrap and refrigerate for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When the filling is ready, remove the bay leaves and thyme sprigs. If the sauce seems too thin, increase heat and simmer uncovered for 10-15 minutes until it reduces to a gravy-like consistency. It should coat the back of a spoon but still be fluid enough to surround the meat. Allow to cool for 20-30 minutes before assembling the pies.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Preheat your oven to 200°C (180°C fan/Gas 6). On a lightly floured surface, roll out the larger piece of pastry to about 3mm thickness. Cut circles large enough to line the bases and sides of your pie dishes with some overhang. Gently press the pastry into each dish, being careful not to stretch it.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Fill each pastry case with the cooled beef mixture. The filling should come up to about 1cm below the rim to allow room for steam and to prevent overflow during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Roll out the remaining pastry and cut circles slightly larger than the tops of your pie dishes. Brush the rim of the pastry bases with beaten egg, then place the lids on top. Press the edges together firmly to seal, then trim any excess pastry. Crimp the edges by pinching with your fingers or pressing with a fork for a decorative finish.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Make a small steam hole in the center of each pie lid using the tip of a knife. Brush the tops generously with beaten egg to ensure a beautiful golden finish. If you like, you can use any pastry scraps to create decorative leaves or shapes to place on top.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Place the pies on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the pastry is crisp and deeply golden. If the tops are browning too quickly, cover loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Remove from the oven and allow to rest for 10 minutes before serving. This resting time allows the filling to settle and makes for cleaner slices. Serve hot with mashed potatoes and green vegetables for a truly comforting meal.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Beef and Guinness Pies?

These pies combine beef chuck steak, flour, vegetables (onions, carrots, celery, garlic), tomato paste, Guinness stout, beef stock, herbs (bay leaves, thyme), Worcestershire sauce, and brown sugar for the filling, plus flour, butter, salt, water, and egg for the pastry.

How to cook Beef and Guinness Pies at home?

Learn how to cook Beef and Guinness Pies by first slow-cooking beef chunks with vegetables in Guinness stout and beef stock until tender, typically 2-3 hours. Meanwhile, prepare a buttery pastry, fill individual pie dishes with the cooled meat mixture, cover with pastry lids, and bake until golden brown at 200°C for about 40 minutes.

Can I make this pie in one large dish instead of individual portions?

Yes, you can adapt the recipe for one large pie dish. Use a 23-25cm diameter pie dish, maintain the same ingredients and cooking time for the filling, but increase the pastry baking time to 45-50 minutes to ensure the larger dish cooks through completely.

What's the best cut of beef to use for a tender stew-based pie?

Chuck steak (or shoulder) is ideal for pie filling as it has excellent marbling that breaks down during slow cooking, creating tender, flavourful meat. Alternatives include stewing beef, brisket or shin, all of which contain enough collagen to produce that melt-in-your-mouth texture.

Why is Guinness particularly good for cooking with beef?

Guinness stout has a deep, complex flavour profile with notes of coffee, chocolate and caramel that pairs beautifully with beef. Its slight bitterness balances the richness of the meat while its natural sugars caramelise during cooking, creating a rich, intense gravy with remarkable depth.

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This flour coating will help thicken your gravy as it cooks and create a beautiful crust on the meat when seared." }, { "@type": "HowToStep", "name": "Brown the meat", "text": "Heat the vegetable oil in a large, heavy-bottomed casserole dish over medium-high heat. Working in batches (overcrowding will cause the meat to steam rather than sear), brown the beef on all sides until you achieve a deep golden crust, about 3-4 minutes per batch. Transfer the browned beef to a plate and set aside." }, { "@type": "HowToStep", "name": "Sauté vegetables", "text": "Reduce the heat to medium and add the diced onions, carrots, and celery to the same pot, scraping up any browned bits from the bottom. Cook for 6-8 minutes until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant." }, { "@type": "HowToStep", "name": "Add tomato paste and Guinness", "text": "Stir in the tomato paste and cook for 2 minutes to caramelize slightly, then pour in the Guinness, scraping the bottom of the pot to deglaze. The alcohol will create steam, so stand back slightly as you pour. Allow to simmer for 2 minutes to cook off the initial alcohol." }, { "@type": "HowToStep", "name": "Slow cook", "text": "Return the beef to the pot along with any accumulated juices. Add the beef stock, bay leaves, thyme sprigs, Worcestershire sauce, and brown sugar. Season with salt and pepper. Bring to a gentle boil, then reduce heat to very low, cover, and simmer for 2.5-3 hours, or until the beef is fork-tender and the sauce has reduced to a rich, glossy consistency. Check occasionally, stirring gently to prevent sticking." }, { "@type": "HowToStep", "name": "Prepare pastry", "text": "While the filling is in its final hour of cooking, prepare the pastry. In a large bowl, combine the flour and salt. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs with some pea-sized pieces remaining. The varying butter sizes will create beautiful layers in your pastry." }, { "@type": "HowToStep", "name": "Form dough", "text": "Gradually add the ice-cold water, mixing with a knife until the dough just comes together – you may not need all the water. Cold ingredients and minimal handling are crucial for flaky pastry, as they prevent the butter from melting before baking." }, { "@type": "HowToStep", "name": "Chill dough", "text": "Turn the dough onto a lightly floured surface and bring together gently into a ball. Do not knead. Divide into two portions – one slightly larger (about 60%) for the bases, and one smaller (about 40%) for the lids. Wrap both in plastic wrap and refrigerate for at least 30 minutes." }, { "@type": "HowToStep", "name": "Finish filling", "text": "When the filling is ready, remove the bay leaves and thyme sprigs. If the sauce seems too thin, increase heat and simmer uncovered for 10-15 minutes until it reduces to a gravy-like consistency. It should coat the back of a spoon but still be fluid enough to surround the meat. Allow to cool for 20-30 minutes before assembling the pies." }, { "@type": "HowToStep", "name": "Prepare for baking", "text": "Preheat your oven to 200°C (180°C fan/Gas 6). On a lightly floured surface, roll out the larger piece of pastry to about 3mm thickness. Cut circles large enough to line the bases and sides of your pie dishes with some overhang. Gently press the pastry into each dish, being careful not to stretch it." }, { "@type": "HowToStep", "name": "Fill pies", "text": "Fill each pastry case with the cooled beef mixture. The filling should come up to about 1cm below the rim to allow room for steam and to prevent overflow during baking." }, { "@type": "HowToStep", "name": "Add lids", "text": "Roll out the remaining pastry and cut circles slightly larger than the tops of your pie dishes. Brush the rim of the pastry bases with beaten egg, then place the lids on top. Press the edges together firmly to seal, then trim any excess pastry. Crimp the edges by pinching with your fingers or pressing with a fork for a decorative finish." }, { "@type": "HowToStep", "name": "Prepare for oven", "text": "Make a small steam hole in the center of each pie lid using the tip of a knife. Brush the tops generously with beaten egg to ensure a beautiful golden finish. If you like, you can use any pastry scraps to create decorative leaves or shapes to place on top." }, { "@type": "HowToStep", "name": "Bake", "text": "Place the pies on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the pastry is crisp and deeply golden. If the tops are browning too quickly, cover loosely with foil." }, { "@type": "HowToStep", "name": "Rest and serve", "text": "Remove from the oven and allow to rest for 10 minutes before serving. This resting time allows the filling to settle and makes for cleaner slices. Serve hot with mashed potatoes and green vegetables for a truly comforting meal." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "173" }, "review": [ { "@type": "Review", "author": "Aoife O'Sullivan", "datePublished": "2023-05-30", "reviewBody": "These pies are absolutely amazing! The depth of flavor from the Guinness and slow-cooked beef is incredible. The pastry was perfectly flaky and buttery. Reminds me of the pies my grandmother used to make in Dublin!", "name": "Incredible depth of flavor!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mikaela Johansson", "datePublished": "2023-06-02", "reviewBody": "The pastry technique in this recipe is perfect! I've always struggled with homemade pastry before, but following these instructions gave me the best results I've ever achieved. Crisp, flaky, and golden brown with a rich filling.", "name": "Best pastry I've ever made!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carlos Mendoza", "datePublished": "2023-06-08", "reviewBody": "I made these during a cold snap and they were the ultimate comfort food! The rich Guinness gravy and tender beef warmed us right up. Worth every minute of preparation time - this recipe is going into our regular rotation.", "name": "Perfect winter comfort food!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam McPherson", "datePublished": "2023-06-15", "reviewBody": "The long, slow cooking time really pays off with this recipe. The beef gets so tender it literally melts in your mouth, and the flavors develop beautifully. My whole family was impressed and asked for seconds!", "name": "Beef melts in your mouth!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2023-06-22", "reviewBody": "I served these at a dinner party and everyone thought I'd ordered from a restaurant! The balance of flavors is perfect and the Guinness adds such a wonderful richness. Definitely make the effort to prepare the pastry from scratch - it's worth it!", "name": "Restaurant quality at home!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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