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April 19, 2013

Beef & Guinness Pies

Beef & Guinness Pies

From the above pic you can not really see how saucy this pie is {see further down}. This is a great way to use a cheaper cut of Beef as it slowly cooks in the oven until very tender.

I had no idea what Guinness was, well, I knew it was some kind of alcohol in the beer category, but other than that, no idea whatsoever!

It turned out delicious and I served the individual pies with dinner rolls, to scoop up all that sauce, and a side salad. That's all and it was very filling.

Beef & Guinness Pies

Beef & Guinness Pies

{one Large or 6 - 8 Individual servings}

2 - 3 TB Oil
1.2 kg Lean Stewing Beef, cubed
2 TB Flour
2 Onions, chopped
2 1/4 cups Guinness 
3 Carrots, peeled and sliced
3 Potatoes, peeled and cubed
2 t Garlic, crushed
1 t Dried Thyme
1 Bay Leaf
2 t Redcurrent Jelly
1 1/2 cups Beef Stock
2 t Tomato Paste
Salt & Pepper, to taste
1 Roll Frozen Puff Pastry, defrosted
1 Egg, beaten

1.) Pre-heat the oven to 160 deg C (325 deg F) - spray one large oven dish, with a lid, with Spray 'N Cook.
2.) Heat the Oil - brown the Beef - transfer to a separate bowl - sprinkle with the Flour and keep aside.
3.) Using the same pan, saute the Onions until soft - lower the heat and return the meat to the pan - add the Guinness, Carrots, Potatoes, Garlic, Thyme, Bay Leaf, Redcurrent Jelly, Beef Stock and Tomato Paste - heat through, season with Salt & Pepper. 
4.) Transfer the mixture to the oven dish, cover and bake 1 1/2 hours until very tender - remove from oven, {set oven heat to 180 deg C/350 deg F).
5.) {If making individual pies - transfer the mixture to 6 - 8 greased ramekins} Top with Puff Pastry, brush with the beaten Egg and bake, uncovered, another 20 minutes or until the pastry is puffed and golden.

Serve and Enjoy!


  1. My husband would like this, he loves food with lots of juice. Popping over from Stone Gable link-up today. Lovely blog!

  2. These look great! Thanks for linking up on Tried and True Recipes:


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