A delicious traditional beef and mushroom pie flavored with Guinness for rich flavor. Always a favorite in Irish pubs!
Ingredients
- olive oil: 3 Tbsp (divided)
- beef stew meat: 1 pound (cubed)
- slices bacon: 2 piece (chopped)
- white onion: 1 piece (chopped)
- carrot: 1 piece (sliced)
- crimini mushrooms: 0.33333 pound (sliced)
- clove garlic: 1 piece (crushed)
- white sugar: 1 tsp
- ½ tablespoons all-purpose flour: 1 piece
- Irish stout beer (such as Guinness®): 1 cup
- ¼ cups beef stock: 1 piece
- ground thyme: 0.5 tsp
- bay leaves: 2 piece
- cornstarch: 0.5 tsp (or as needed)
- water: 1 tsp
- sheet frozen puff pastry: 1 piece (thawed)
- egg: 1 piece (beaten)
Metric Conversion
Stages of cooking
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Heat 2 tablespoons of olive oil in a large pot over medium heat. Add beef and brown on all sides, about 10 minutes; set aside. Heat remaining 1 tablespoon of olive oil; add bacon and cook just until it begins to brown. Stir in onion, carrot, mushrooms, garlic, and sugar; cook and stir until vegetables are soft and browned, 10 to 15 more minutes.
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Stir in flour until smoothly incorporated, and gradually mix in Guinness and beef stock. Mix in thyme, bay leaves, and reserved cooked beef. Cover, and bring mixture to a boil; reduce heat to a simmer until beef is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
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Preheat the oven to 350 degrees F (175 degrees C).
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Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
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Bake in the preheated oven until the crust is golden brown, 30 to 40 minutes.
