Steak & Guinness Pie

An Irish stew flavored with the essential Guinness Stout underneath a flaky, scrumptious pie crust…it was rich and substantial and not so hard to prepare.

Thank goodness our Colorado weather cooperated and gave us another cool day so I could try this pie.  Some weeks back, I read about it in another Filipino food blog, Eat Matters, and wanted to try it.  I promptly got the beef and a 6-pack of Guinness  the very next day.  But we got some balmy weather that lasted a couple of weeks so it just had to wait.

I did have a bottle that same evening anyway…my first ever taste of this famous brew. Funny how you suddenly like things you didn’t when you were younger, like beer…does that come with age?!

I have another stew recipe using regular beer, but this particular one is so much richer and mellow with the stout.  I’m planning to take a few bottles of it back with me next week so I can make this dish for my family back home.  It will be a hit I think…even in the summer heat of the Philippines.

Steak & Guinness Pie:

1.2 lbs. steak meat, 1 in. chunks

1/2 tsp. salt

1/4 tsp. pepper

3 tbsps. cooking oil

3 shallots, sliced thin

2 tbsps. flour

2/3 c. beef stock

1 c. Guinness Stout

1 tbsp. tomato paste

1 tbsp. brown sugar

1 c. carrots, 1-in. chunks

1.5 c. button mushrooms, rough chopped

1/2 tsp. thyme

1 c. frozen peas

pie crust to cover your dish

egg wash

Add salt and pepper to the meat.  Heat a tbsp. of oil in heavy stockpot over high heat.  Add beef and brown on all sides.  Remove from pot and lower heat to medium.  Add scallions, cooking until golden.  Add flour and cook a couple of minutes.  Add Guinness, stock, tomato paste and brown sugar.  Cook 1 minute then return meat.  Add carrots and mushrooms.  Bring to a boil then simmer for about an hour.

Stir in thyme and peas and cook another 5-7 minutes.  Adjust seasonings.  Pour into 9-9.5 inch pie plate.  Allow to cool about 10 minutes.  Preheat oven to 400F.

Cover with pie crust, cut a hole in the center as a vent during baking.  Brush crust with eggwash and bake for 30-35 minutes, depending on how brown you want your crust.

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