Irish Beef Guinness-Free Pie (Printable version)
A comforting, hearty pie featuring tender beef and root vegetables in a rich, savory gravy, capturing traditional Irish flavors.
# What you need:
→ For the Filling
01 - 2 pounds stewing beef, cut into 1-inch cubes
02 - 2 tablespoons vegetable oil
03 - 1 large onion, diced
04 - 2 large carrots, sliced
05 - 2 celery stalks, sliced
06 - 2 cloves garlic, minced
07 - 2 tablespoons tomato paste
08 - 2 teaspoons Worcestershire sauce
09 - 2 cups beef stock
10 - 1 cup non-alcoholic dark beer or extra beef stock
11 - 1 teaspoon dried thyme
12 - 2 bay leaves
13 - 1 teaspoon salt
14 - 0.5 teaspoon black pepper
15 - 2 tablespoons all-purpose flour
→ For the Pastry
16 - 1 sheet (approximately 10 ounces) puff pastry, thawed
17 - 1 large egg, beaten (for egg wash)
# How To:
01 - Preheat your oven to 375°F.
02 - Heat 1 tablespoon of oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef cubes in batches until nicely seared, then transfer the browned beef to a plate.
03 - Add the remaining oil, diced onion, sliced carrots, and sliced celery to the pot. Sauté for approximately 5 minutes, or until the vegetables have softened.
04 - Stir in the minced garlic and cook for 1 additional minute until fragrant.
05 - Return the browned beef to the pot. Sprinkle with flour and stir thoroughly to coat all the ingredients.
06 - Add the tomato paste, Worcestershire sauce, beef stock, non-alcoholic beer (or extra beef stock), dried thyme, bay leaves, salt, and black pepper. Stir well to combine all ingredients.
07 - Bring the mixture to a gentle simmer, then cover the pot and reduce heat to low. Cook for 1.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened to a rich gravy. Remove and discard the bay leaves before proceeding.
08 - Transfer the prepared beef filling to a deep 9-inch pie dish, spreading it evenly.
09 - Roll out the thawed puff pastry to fit over the pie dish. Carefully drape the pastry over the filling, trim any excess dough, and crimp the edges to seal. Cut a few small slits in the top of the pastry to allow steam to escape during baking.
10 - Brush the surface of the puff pastry with the beaten egg.
11 - Bake in the preheated oven for 35 to 40 minutes, or until the pastry is puffed, golden brown, and crisp.
12 - Allow the pie to rest for 10 minutes after baking before slicing and serving.
# Expert Advice:
01 -
- You'll be amazed at how much rich, deep flavor you can achieve without a drop of traditional stout.
- This pie transforms simple ingredients into an incredibly comforting and satisfying meal that feels special but is wonderfully approachable.
02 -
- Never overcrowd your pot when browning the beef; it will steam instead of sear, and you'll miss out on crucial flavor development.
- Allow the filling to cool slightly before adding the puff pastry; if it's too hot, the pastry can become soggy or melt prematurely.
03 -
- Browning the beef thoroughly in batches, creating a deep, dark crust on each piece, is the absolute most important step for developing rich flavor.
- Using a heavy-bottomed Dutch oven allows for incredibly even heat distribution, preventing scorching and ensuring your stew simmers gently to perfection.