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Beef and Stout Pies ~ tender chunks of beef are slow simmered in a rich stout broth with fresh thyme, cremini mushrooms, carrots, peas and onions.
Scooped into individual serving bowls, this main-course pie is topped with store-bought puffed pastry rounds then baked until golden.
Beef and Stout Pies are classic Irish fare.
Guinness draught is our stout of choice, but you can use your favorite in this recipe. Truly young Arthur Guinness must have had cooking beef in mind when he developed this brew back in 1759. I wonder if it was an innovative Irish wife that thought to add beer to her recipes, or was it a suggestion from her stout loving Irishman? Whoever it was, they were a genius!
If you’re planning a little Irish celebration, or craving serious comfort food, this recipe for Beef & Stout Pies is what you’re looking for.
Once I poured the Guinness into the simmering pot, I knew we were in for a treat. The aroma was immediately intoxicating and as I bent down to stick my nose deeper into the pot, the memories of Ireland were clear. It’s funny how food smells can transport you to a different place and time. I had to laugh when my husband came home from work and commented that the house smelled like an Irish pub – because smelling like an Irish pub is a very good thing!
Can this recipe be made ahead?
The hearty beef filling can be made ahead and refrigerated until needed. Just before you’re ready to serve, cut thawed puffed pastry to fit the tops of your ovenproof bowl, mug or ramekin and bake for 20-25 minutes. This recipe makes enough for 4 extra-big servings or 6-8 smaller portions.
Savory Beef and Stout Pies check all the boxes for great Irish pub food, from your very own kitchen!
The puff pastry is flaky, the beef is tender, and the broth is deliciously rich. Another way to get in the Irish spirit is to set your Pandora station to Celtic Radio while enjoying a bowl of this amazing stew and perhaps you’ll be transported to the gorgeous, Emerald Isle!
Irish Beef and Stout Pies
This photo taken near Portlaoise, Ireland on a lovely late afternoon in November, 2014 from the ruins of the Rock of Dunamase Castle.
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Beef and Stout Pies
- ¼ cup unbleached, all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 pounds chuck roast, trimmed of fat and cut into 1-inch pieces
- ¼ cup vegetable oil, divided
- 1 ¼ cups low sodium beef broth
- 1 large onion, rough chopped
- 8 ounces cremini mushrooms, stems discarded, caps quartered
- 2 medium carrots, cut into ½-inch pieces
- 1 medium clove garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme leaves
- 1 cup stout beer (Guinness Draught)
- 1 cup frozen peas
- ½ pound puff pastry (one large sheet, thawed per box instructions)
- 1 large egg yolk, lightly beaten with 1 tablespoon cold water
- salt and fresh ground black pepper to taste
- Combine the flour, salt and pepper in a large ziplock bag. Toss the beef, a few pieces at a time in the flour mixture. Set aside.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the chunks of beef, in small batches, and cook until the beef is lightly browned on all sides. (Add 1 more tablespoon oil and heat until hot if needed between batches) Remove the beef with a slotted spoon to a large dutch oven or soup pot.
- Deglaze the skillet by adding ¼ cup of beef broth and stir, scraping up any remaining bits of the beef and flour. Add the liquid to the Dutch oven.
- Add the remaining 1 or 2 tablespoons vegetable oil to the skillet and heat until shimmering. Add the onion, mushrooms and carrots and season with salt and pepper. Sauté for 5 minutes then add the minced garlic. Cook and sauté for another minute then pour the vegetables into the Dutch oven.
- Add the tomato paste, thyme, stout and remaining beef broth to the dutch oven. Heat over medium-high heat until the mixture begins to boil. Reduce the heat to medium-low and gently simmer the stew with the lid slightly askew, stirring occasionally, until the beef is fork tender, about 90 minutes.
- Add the frozen peas and check the seasoning. Remove the stew from the heat.
- Preheat oven to 400℉. Prepare a rimmed baking sheet with 4 individual (2-cup) oven-proof bowls, mugs, ramekins or mini casserole dishes. Using a slotted spoon, scoop the stew mixture into each of the bowls. Add enough of the remaining gravy to not quite cover the filling.
- Place the sheet (or sheets if making more than 4 bowls) of puff pastry on a lightly floured, clean work surface. Cut the pastry into 4 equal pieces. Working with one at a time, roll the pastry to a size about 1-inch larger than the bowl. Using your finger, dampen the rim of the bowl with a little of the egg yolk/water mixture. Drape the pastry over the rim and trim leaving at least a ½-inch overhang. Crimp, press and seal the pastry to the rim of the bowl. Using a small sharp knife, cut a few slashes in the top of the pastry to vent. Brush the tops with the egg yolk. Decorate if desired with the scrap puff pastry. Repeat with the remaining stew and pastry.
- Bake for 20-25 minutes or until the tops are golden brown. Serve and enjoy!
- Inspired by several recipes but the basics come from the Complete Irish Pub Cookbook.
Looking for a few more Irish-inspired recipes to try?
- Rosemary Cheddar Irish Soda Bread ~ from Foodness Gracious
- Irish Colcannon Soup ~ from Seasons and Suppers
- Corned Beef and Cabbage Stew ~ from Barefeet in the Kitchen
We hope you’ll try some of our favorite recipes from the Irish archives:
- Irish Apple Crumble Cake with Apple Brandy Sauce
- Dublin Coddle
- Guinness Beef Stew Recipe
- Guinness Chocolate Cake
- White Chocolate Irish Cream
- Brown Irish Soda Bread
- Spinach Tarts – An Irish Recipe
Finally, don’t forget to check out our posts about traveling in Ireland! And please come back later this week because we have at least one more Irish recipe to share. Thanks so much for stopping by!