Description
Beef and Stout Pie is a hearty and savory Irish classic featuring tender chunks of chuck steak braised with mushrooms, onions, tomato paste, thyme, and rich stout beer, all encased in a golden flaky puff pastry crust. This comforting pie is perfect for a cozy meal that combines bold flavors with a satisfying texture.
Ingredients
Scale
Meat and Coating
- 2 pounds chuck steak, cut into 1-inch pieces, excess fat removed
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
Cooking Liquids and Vegetables
- 5 tablespoons oil (divided)
- 1 ¼ cups beef stock or broth
- 1 medium onion, chopped
- 8 ounces sliced cremini mushrooms
- 1 tablespoon tomato paste
- 4 sprigs fresh thyme
- 1 cup stout beer (recommended: Guinness Draught Stout)
Pie Assembly
- 1 pound puff pastry, thawed
- 1 egg yolk, lightly beaten
Instructions
- Prepare the Beef: Cut chuck steak into 1-inch pieces, removing visible fat. In a large bowl, mix flour, salt, and pepper. Toss beef cubes in the flour mixture until well coated.
- Brown the Beef: Heat 3 tablespoons oil in a heavy skillet over medium-high heat. Brown the beef pieces in batches, avoiding overcrowding, until browned on all sides. Transfer browned beef to a heavy Dutch oven.
- Deglaze Pan: Drain excess oil from skillet. Add ¼ cup beef broth to deglaze, scraping up browned bits. Pour this liquid into the Dutch oven with the beef.
- Sauté Vegetables: Heat remaining 2 tablespoons oil in skillet. Cook chopped onion and sliced mushrooms for 6–7 minutes until lightly browned. Add cooked vegetables to the Dutch oven with beef.
- Add Flavorings and Liquids: Stir in tomato paste, fresh thyme sprigs, stout beer, and remaining beef broth into the Dutch oven. Bring to a boil over medium-high heat, then reduce heat to low to simmer gently with lid slightly ajar for 1 ½ hours, stirring occasionally. Season with additional salt if needed after cooking.
- Cool Filling: Remove from heat and let the beef mixture cool until it can be handled safely.
- Prepare Oven and Pastry: Preheat oven to 425°F (220°C). Roll out thawed puff pastry and cut a piece slightly larger than the baking dish or individual dishes you will use for the pie.
- Assemble Pie: Using a slotted spoon, transfer beef mixture into the baking dish(es), ladling in enough cooking liquid to nearly cover the filling. Damp the rim of the dish and cover with puff pastry, pressing gently to adhere.
- Apply Egg Wash and Vent: Brush the pastry top with beaten egg yolk. Cut slashes in the pastry top to allow steam to escape while baking.
- Bake Pie: Place the pie(s) on a baking sheet and bake at 425°F for 20 minutes. Then reduce oven temperature to 400°F (200°C) and bake for another 5 minutes until pastry is golden and crisp.
- Rest and Serve: Remove from oven and let the pie rest briefly. Optionally garnish with a fresh thyme sprig before serving for added aroma and presentation.
Notes
- Beef and Stout Pie offers a rich, savory filling perfect for cold weather meals.
- Using Guinness or another quality stout enhances the depth of flavor.
- Removing excess fat from beef ensures a less greasy filling.
- Cooking in batches for browning the beef promotes better caramelization and flavor.
- Allowing the filling to cool before placing the pastry topping prevents sogginess.
- The slashes in the pastry enable steam to escape, preventing a soggy crust.
- Serve pie with mashed potatoes or a green vegetable to complete the meal.
Nutrition
- Serving Size: 1 serving
- Calories: 909 kcal
- Sugar: 3 g
- Sodium: 803 mg
- Fat: 65 g
- Saturated Fat: 19 g
- Unsaturated Fat: 44 g
- Trans Fat: 2 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 135 mg
