Best 3 Guinness Steak Pie Recipes

Indulge in the delectable flavors of Guinness steak pie, a hearty and comforting dish that has captured the hearts and taste buds of food enthusiasts worldwide. This classic Irish stew combines succulent chunks of beef, slow-cooked in a rich and flavorful Guinness stout gravy, enveloped in a flaky, golden-brown pastry crust. Embark on a culinary journey as we explore the best recipe for Guinness steak pie, a dish that promises to tantalize your senses and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

STEAK AND GUINNESS PIE - JAMIE OLIVER

Steak and Guinness Pie - Jamie Oliver image

A traditional steak and Guinness pie done by my favorite British chef, Jamie Oliver. This is made particularly easy by using puff pastry for the top pie layer! If you want to skip the puff pastry layer, you could serve this as a normal stew. The herbs listed are just a suggestion. Jamie typically leaves the amount and type up to the cooks' personal tastes. He suggests a "handful". I did change the recipe a little bit from his, due to personal preferences. Feel free to substitute out the Guinness and use beef stock instead. Pure comfort food. :)

Provided by LifeIsGood

Categories Stew

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs stewing beef, diced
sea salt, to taste
fresh ground black pepper, to taste
2 tablespoons flour (heaping)
2 -3 tablespoons olive oil
1 onion, peeled and roughly chopped
2 -3 carrots, peeled and chopped (depending on size)
2 -3 potatoes, peeled and chopped (depending on size)
fresh thyme (fresh herbs, pick leaves and add about a handful) or bay leaf (fresh herbs, pick leaves and add about a handful)
2 cups Guinness stout (Can substitute the Guinness for beef stock) or 2 cups other dark stout beer (Can substitute the Guinness for beef stock)
28 ounces diced tomatoes
1 sheet puff pastry, defrosted (1 sheet from a 1 lb. 2 oz. package)
1 egg, beaten

Steps:

Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
To make pies:.
Preheat your oven to 375 degrees F.
Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.

GUINNESS® STEAK PIE

Guinness® Steak Pie image

Quick comfort food, especially good on a chilly evening.

Provided by thelongslowburn

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon butter
½ pound beef shoulder steak, cubed
1 small sweet potato, diced
2 carrots, sliced
2 red potatoes, diced
½ yellow onion, diced
½ teaspoon garlic powder
ground black pepper to taste
1 cup Irish stout beer (such as Guinness®)
1 (.75 ounce) packet dry brown gravy mix
½ teaspoon garlic powder
¼ teaspoon dried thyme
½ (17.5 ounce) package frozen puff pastry, thawed

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Heat a large skillet over high heat; add butter, beef cubes, sweet potato, carrots, red potatoes, and yellow onion to the hot skillet. Sprinkle meat and vegetables with 1/2 teaspoon garlic powder and black pepper. Cook and stir until meat is browned on all sides, about 10 minutes. Transfer meat and vegetables to a 1-quart baking dish.
Whisk beer, brown gravy mix, 1/2 teaspoon garlic powder, thyme, and black pepper together in a saucepan over medium heat. Bring to a simmer, reduce heat to low, and cook, whisking constantly, until sauce has thickened, about 5 minutes. Pour sauce over meat and vegetables.
Trim puff pastry to fit top of baking dish and cover dish with pastry.
Bake in the preheated oven until puff pastry is deep golden brown and filling is bubbly, 45 to 50 minutes.

Nutrition Facts : Calories 562 calories, Carbohydrate 48.8 g, Cholesterol 33.5 mg, Fat 33.2 g, Fiber 3.8 g, Protein 13.6 g, SaturatedFat 10.5 g, Sodium 485.6 mg, Sugar 4.8 g

STEAK PIE WITH GUINNESS

Steak Pie With Guinness image

This recipe is from the Fresh & Tasty Casseroles cookbook. I can't wait to try it, it looks really rich and beefy...good comfort food!

Provided by Sara 76

Categories Savory Pies

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

3 tablespoons plain flour
1 teaspoon English mustard powder
salt
black pepper
1 kg stewing beef, trimmed and cut into cubes
4 tablespoons vegetable oil
2 onions, sliced
2 garlic cloves, finely chopped
2 cups Guinness stout
2 tablespoons Worcestershire sauce
2 bay leaves
1 tablespoon fresh thyme, chopped
1 teaspoon dark brown sugar
1 cup chestnut mushrooms, halved if large
2 cups plain flour
1/2 teaspoon baking powder
salt
2 teaspoons fresh thyme, chopped
black pepper, freshly ground
1/2 cup suet, shredded

Steps:

Preheat the oven to 160°C.
Combine the flour, mustard and pepper, then coat the beef in th emixture.
Heat 2 TB of oil in a heavy based frying pan. Fry a third of the beef for 3-4 minutes until browned. Transfer to an oven proof dish and fry the rest of the beef in 2 more batches.
Add a tablespoon of oil to the pan, then fry the onions for 5 minutes. Add the garlic and cook for 2 minutes.
Stir in the Guinness, Worcestershire sauce, bay leaves, thyme and sugar and simmer for 2-3 minutes.
Pour over the beef, then cover and cook for 2 hours.
Remove the dish and increase the oven temperature to 190°C
Fry the mushrooms in the rest of the oil. Stir into the beef, then transfer to a 15x20cm pie dish.
PASTRY CRUST:.
Sift together the flour, baking powder and half a tspn of salt, then add the thyme, and pepper to taste.
Stir in the suet and bind with 10-12 tablespoons of water to forn a soft dough.
Roll out the dough, dampen the edges of the dish and cover it with the pastry.
Trim, then make a small slit in the centre.
Cook for 30-40 minutes, until golden.

Nutrition Facts : Calories 1260, Fat 59.5, SaturatedFat 24.1, Cholesterol 124.3, Sodium 220.8, Carbohydrate 74.7, Fiber 1.9, Sugar 3, Protein 40.3

Tips:

For a richer flavor, use a dark stout beer instead of Guinness.
To make the stew ahead of time, cook it according to the recipe and then let it cool. Store the stew in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the stew over medium heat until warmed through.
To make the pie crust from scratch, follow this recipe: https://menuofrecipes.com/recipes/homemade-pie-crust/.
If you don't have a pie dish, you can use a 9x13 inch baking dish instead.
Serve the pie with mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

A Guinness steak pie is a hearty and flavorful dish that is perfect for a cold winter night. The rich, dark stout beer adds a unique flavor to the stew, and the flaky pie crust is the perfect finishing touch. This pie is sure to be a hit with your family and friends.