Guinness Beef and Mushroom Puff-Pastry Pie

Name: Guinness Beef and Mushroom Puff-Pastry Pie
Prep time: 25 min
Cook time: 2 h 35 min
Total time: 3 h
Yield: 6 servings
Cuisine: Irish
Ingredients: 1.5 tbsp All-Purpose Flour; 2 slices Bacon; 1 lb Beef Stew Meat; 1.25 cups Beef Stock; 1 whole Carrot; 0.5 tsp Cornstarch; 2 whole Dried Bay Leaves; 1 whole Eggs; 1 clove Garlic; 0.5 tsp Ground Thyme; 1 cup Irish Stout Beer; 0.33 lb Mushrooms; 3 tbsp Olive Oil; 1 whole Puff Pastry Sheets; 1 tsp Sugar; 1 tsp Water; 1 whole White Onion

Dinner 🍽️Lunch 🥪 Irish High-Protein 💪Low-Carb Comfort-Food

Guinness Beef and Mushroom Puff-Pastry Pie brings tender stew meat, earthy crimini mushrooms, and smoky bacon together in a malty stout gravy with a hint of thyme. The filling is rich and robust under a flaky golden lid, perfect for a cozy weekend dinner or a St. Patrick’s Day gathering.

Prep25 mins
Cook2 hrs 35 mins
Serves6
DifficultyMedium

1

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the beef and brown it on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil; add the bacon and cook just until it starts to brown. Stir in the onion, carrot, mushrooms, garlic, and sugar; cook and stir until the vegetables are soft and browned, 10 to 15 more minutes.
2

Stir in the flour until smoothly incorporated, then gradually mix in the Guinness and beef stock. Stir in the thyme, bay leaves, and the reserved cooked beef. Cover and bring the mixture to a boil; reduce the heat to a simmer and cook until the beef is tender, about 1 hour and 15 minutes, stirring occasionally. Remove the cover, increase the heat to medium, and boil the stew until slightly thickened, about 15 more minutes. Mix the cornstarch with water, stir it into the stew, and let it simmer for 30 more minutes to blend the flavors. Remove from the heat and discard the bay leaves.
3

Preheat the oven to 350 degrees F (175 degrees C).
4

Spread the filling in a 9-inch pie dish; trim the puff pastry into a 10-inch circle and place it over the filling. Pinch and crimp the pastry edge with a fork to seal it to the dish; cut 2 steam vents in the pastry with a sharp knife. Brush the top of the pie with the beaten egg.
5

Bake in the preheated oven until the crust is golden brown, 30 to 40 minutes.