It’s that time of year again and Saint Patrick’s Day is quickly approaching. Last year I shared with you a recipe for Corned Beef, Irish Soda Bread and Irish Cream Cupcakes. This year I have some updated sweets and meats for you. This Guinness Pie is something that I have had at our local Irish Pub but never tried to make it at home. I’m not going to lie, I am not a huge fan of Guinness as a drink but I love to cook with it. The Guinness gives the beef a nice dark rich flavor. This was also a labor of love for me since I nearly chopped of my finger prepping (I am very far away from my nail growing back). Hope you enjoy!
3 pounds boneless beef, cut into 1 inch pieces
Salt
Pepper
1/4 cup flour
Olive Oil
1 onion, diced
3 garlic cloves, minced
1/4 cup brandy (optional)
1/4 cup water
2 tablespoons tomato paste
1 1/2 cups beef broth
1 12oz bottle of Guinness Draught
2 tablespoons Worcestershire sauce
4 sprigs of fresh thyme
1 sheet of frozen puff pastry, thawed
1 egg lightly beaten mixed with 1 tablespoon of water
Preheat oven to 350 degrees F.
Season the beef with salt and pepper. Place the flour in a shallow dish. Coat the beef in the flour.
Heat 2-3 tablespoons of olive oil in a large dutch oven over medium heat. Add in some of the beef and allow it to brown. You will probably have to brown the beef in several batches. Don’t add to much beef at one time or you will steam the meat not brown it. Remove from pan and set aside.
Add in brandy and water, scrapping up the brown bits on the bottom. Add in onions and garlic. Cook until the onions begin to soften.
Add in the tomato paste. Then add in the beef broth, Guinness and Worcestershire sauce. Add the meat back into the pan and then the thyme. Mix together. Cover and place in oven for 1 1/2 hours. Remove from oven and allow to cool. Once cool scoop the beef into 4 individual oven proof bowls.
Bring oven temperature up to 400 degrees F.
Roll out the puff pastry into about a 12-13 inch square (or big enough to cut 4 squares that will cover the bowls). Cut the puff pastry into 4 pieces. Take the egg wash and brush the eggs of the oven proof bowls. Place a square of the puff pastry over the bowl. Brush with egg wash. Place the bowls on a baking sheet (just in case it overflows you don’t have to clean you oven then). Bake until puff pastry is golden brown about 15-20 minutes.
Enjoy!
Tags: beef, beef pie, dinner, entree, guinness, guinness pie, ireland, irish, pie, st patrick's day
I must give this a try. I do not drink guinness, but my mother did enjoy it mixed with condensed milk.
I love Guinness — give it to me in a glass or a pie — I’ll take it anyway I can! A dark meaty pie is one of my favourites…Theresa
I love to cook with (and drink) beer. People are often surprised by the rich flavor that it infuses in some dishes. I’m planning on slowing cooking my corned beef in a Guiness-inspired concoction on St. Pat’s, although your dish looks delicious too.
What a fabulous idea! Wow those look so amazing and so hearty!
This recipe looks amazing!!! I love the idea of making them into an individual pie! I am a huge fan of Guinness too, the best beer to enjoy:)
Take care,
Terra
I’m a little confused with this portion of the last paragraph of directions. Am I misreading it? =8-)
“Take the egg wash and brush the eggs of the oven proof bowls. Place a square of the puff pastry over the bowl. Brush with egg wash.”
Never mind… I just realized which picture was which.
Sorry!