Guinness Mushroom Beef Pie with Puff Pastry

Name: Guinness Mushroom Beef Pie with Puff Pastry
Total time: 180 min
Yield: 6 servings
Ingredients: 3 tbsp olive oil, divided; 1 lb cubed beef stew meat; 2 slices bacon, chopped; 1 white onion, chopped; 1 carrot, sliced; 0.33333334326744 lb crimini mushrooms, sliced; 1 clove garlic, crushed; 1 tsp white sugar; 1.5 tbsp all-purpose flour; 1 cup Irish stout beer (such as Guinness®); 1.25 cups beef stock; 0.5 tsp ground thyme; 2 bay leaves; 0.5 tsp cornstarch; 1 tsp water; 1 sheet frozen puff pastry, thawed; 1 egg, beaten

Experience the Irish pub classic at home with this savory beef and mushroom pie, enriched with a Guinness stout and topped with golden puff pastry.

Recipe Info

Prep Time

180 min

Difficulty

Easy

Servings

6 servings

Nutrition

calories500kcal

carbohydrates29g

fat32g

fiber2g

protein22g

sodium259mg

sugar4g

Dinner Irish

Ingredients

3 tbsp olive oil, divided

1 lb cubed beef stew meat

2 slices bacon, chopped

1 white onion, chopped

1 carrot, sliced

0.33333334326744 lb crimini mushrooms, sliced

1 clove garlic, crushed

1 tsp white sugar

1.5 tbsp all-purpose flour

1 cup Irish stout beer (such as Guinness®)

1.25 cups beef stock

0.5 tsp ground thyme

2 bay leaves

0.5 tsp cornstarch

1 tsp water

1 sheet frozen puff pastry, thawed

1 egg, beaten

Directions

In a large pot, heat 2 tbsp of olive oil over medium heat. Add beef and brown on all sides for about 10 minutes; set aside. Heat remaining 1 tbsp of olive oil and cook bacon until it begins to brown. Add onion, carrot, mushrooms, garlic, and sugar. Cook and stir until vegetables are soft and browned, 10 to 15 minutes.

Stir in flour, followed by the Guinness and beef stock. Mix in thyme, bay leaves, and reserved cooked beef. Cover and bring mixture to a boil, then reduce heat to a simmer until beef is tender (about 1 hour and 15 minutes). Stir occasionally and remove cover once beef is tender. Allow stew to boil until slightly thickened (about 15 more minutes).

Create a slurry with cornstarch and water, then mix into the stew. Simmer for 30 more minutes to blend flavors. Discard bay leaves.

Preheat oven to 350°F (175°C).

Spread filling into a 9-inch pie dish. Cut puff pastry into a 10-inch circle and place on top of the filling. Pinch and crimp pastry edges with a fork to seal, then create 2 steam vents with a knife. Brush beaten egg over the top of the pie.

Bake until crust is golden brown (30 to 40 minutes).