Rich stout-braised beef under flaky pastry
Beef and Guinness Pie
Prep Time
25 min
Cook Time
2 hr 20 min
Total Time
2 hr 45 min
Servings
6
1 large pie
Difficulty
Medium
Cost
Moderate
$$
Beef and Guinness Pie
Rich stout-braised beef under flaky pastry
★4.6(16)
Tender chunks of beef braised in Guinness stout with mushrooms and root vegetables, topped with golden puff pastry.
25m
Prep Time
140m
Cook Time
165m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This British pub classic combines the deep, malty richness of Guinness stout with fork-tender beef and earthy mushrooms, all baked under a golden puff pastry lid. It is the ultimate cold-weather pie.
The stout adds a complexity you cannot get from wine or broth alone — bitter, sweet, and roasty notes that meld beautifully with the beef during the long braise.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 can (14 oz) Guinness stout
- 8 oz cremini mushrooms, quartered
- 2 carrots, diced
- 1 large onion, diced
- 2 tbsp tomato paste
- 1 sheet puff pastry, thawed
- 1 egg beaten for egg wash
Instructions
- 1
Season beef with salt, pepper, and 2 tbsp flour. Brown in batches in a Dutch oven with oil over high heat. Remove and set aside.
- 2
Cook onion, carrots, and mushrooms in the same pot for 5 minutes. Stir in tomato paste and cook 1 minute.
- 3
Pour in Guinness and 1 cup beef broth, scraping up browned bits. Return beef, bring to a simmer, cover, and cook in a 325°F oven for 1.5 hours until tender.
- 4
Transfer the filling to a deep pie dish or baking dish. Let cool slightly.
- 5
Drape puff pastry over the top, trim the edges, and press to seal. Cut a few slits for steam. Brush with egg wash.
- 6
Bake at 400°F for 25-30 minutes until the pastry is puffed and golden brown.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
GuinnessAny dark stout
Any dark beer or porter will work as a substitute.
Puff pastryPie crust
A traditional pie crust works for a more homestyle version.
Cremini mushroomsBaby bella mushrooms
Baby bellas are actually the same mushroom — use interchangeably.
Tips & Storage
Pro Tips
Let the filling cool slightly before topping with pastry or it will melt and turn soggy.
Any stout works, but Guinness is the classic choice for its roasty, bittersweet flavor.
Thicken the filling with a cornstarch slurry if it seems too thin before topping with pastry.
Individual pot pies in ramekins make an elegant presentation.
Storage
Refrigerate assembled pie for up to 3 days. Freeze the filling separately for up to 3 months.
Reheating
Reheat in a 350°F oven for 20-25 minutes. The pastry may not be as crisp but will still be delicious.
Nutrition Facts
Per serving (1 generous slice) · 6 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates30g
Fat24g
Fiber4g
Sugar3g
Sodium640mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a different beer?
- Any dark stout or porter works well. Avoid hoppy IPAs which can turn bitter.
- Can I make individual pies?
- Yes, divide filling into ramekins and cut pastry rounds to fit each one.
- What if I do not drink alcohol?
- Use extra beef broth with 1 tbsp Worcestershire and 1 tbsp soy sauce for depth.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →