Beef and Guinness-Style Pie
Tender beef chuck slow-cooked in rich dark stout gravy, baked beneath crisp, buttery puff pastry. A hearty Melbourne pub and bakery classic.
- Prep
- 25 min
- Cook
- 115 min
- Total
- 140 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •heavy-based pot
- •pie dish
- •pastry brush
- •wooden spoon
- •chef's knife
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 28 g
- carbs
- 36 g
- fibre
- 3 g
- protein
- 42 g
- calories
- 580 kcal
Instructions
- 1
Heat one tablespoon of olive oil in a heavy-based pot over medium-high heat.
- 2
Brown the beef cubes in small batches until deep brown, then transfer onto a plate.
- 3
Add remaining oil, onion, and garlic to the pot, cooking until soft and lightly golden.
- 4
Stir through the plain flour and cook for one minute to remove raw starch flavours.
- 5
Pour in the dark stout, scraping up all caramelised bits from the pot base.
- 6
Return the beef to the pot along with the beef stock, tomato paste, and thyme.
- 7
Cover and simmer gently on low heat for ninety minutes until the beef is very tender.
- 8
Cool the beef filling completely to room temperature before assembling the pie.
- 9
Spoon the cooled beef stew into a deep family pie dish.
- 10
Top with puff pastry, trim excess, crimp edges, and cut a small steam vent.
- 11
Brush the top evenly with whisked egg wash for a golden gloss.
- 12
Bake at 200 degrees C for twenty-five minutes until the pastry is puffed and golden brown.
Chef's tips
Always let the beef filling cool completely before topping with pastry so the butter layers stay crisp. If the gravy seems thin after simmering, cook uncovered for five minutes to reduce before cooling.
Ingredient substitutions
- dark stout beer → equal parts extra beef broth with 1 tbsp Worcestershire sauce
- beef chuck steak → gravy beef or beef blade steak
- puff pastry → shortcrust pastry for a traditional double-crust bakery style
Storage
Store leftover baked pie in an airtight container in the refrigerator for up to three days.
Reheating
Reheat in a moderate oven at 180 degrees C for fifteen minutes until the pastry is crisp and the centre is piping hot.
Common mistakes to avoid
- •Adding hot filling directly under raw pastry, which melts the fat and creates a soggy crust.
- •Boiling the beef rapidly instead of simmering gently, resulting in tough meat.
- •Forgetting to cut a steam vent in the top pastry, causing filling to bubble over the sides.
Serving suggestions
Cooked Beef and Guinness-Style Pie?
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