Last month with St. Patrick’s day I saw a lot of beef stew recipes and something else that caught my eye; a beef stew pie. A beef stew pie is pretty much like it sounds, beef stew that is baked in a pie. That’s right, beef that is slowly braised until it is fall apart tender and full of flavour that is baked into light and flaky golden brown pastry…mmm… To make things even better the beef can be braised in Guinness. Not to stop there but you can also add some bacon and brown the meat and saute the vegetables in the bacon grease for even more flavour. I knew that I would have to make a steak and guinness pie long before this point but then I came across an adaptation of Jamie Olivers steak and Guinness pie on The Cutting Edge of Ordinary that also included cheddar cheese! I would not have thought to use cheddar cheese to a beef stew pot pie but as soon as I heard it I knew that I had to try it!
I modified the recipe a bit so that I would have just enough to fill my pie plate with beef stew. I decided to go with an actual pie crust as my pie crust skills could use a bit of work. The steak and guinness pie turned out amazing! The pie crust came out nice and golden brown and it was light and buttery and flaky both on the top and the bottom. After braising for three hours the beef stew was so full of flavour that it would have been wonderful all by itself but then it was wrapped with the pie pastry and topped with a layer of melted cheddar cheese and it was sublimely good! This was one of the best meals that I have had in a while! This recipe is definitely a keeper. I went with a classic pairing and served the beef and guinness pot pie with a side of peas.
Steak and Guinness Pie
ingredients
- 4 slices bacon (sliced)
- 1 pound beef (cut into bite sized pieces)
- 1 onion (sliced)
- 2 stalks celery (sliced)
- 2 carrots (cut into bite sized pieces)
- 4 ounces mushrooms (quartered)
- 2 cloves garlic (chopped)
- 1 can Guinness
- 1 cup beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon thyme (chopped)
- 1 tablespoon rosemary (chopped)
- 1 bay leaf
- 2 pie crusts
- 1 cup cheddar cheese (grated)
- 1 egg
- 1 tablespoon water
directions
- Cook the bacon and set aside leaving the grease in the pan.
- Add the beef and brown on all sides and set aside.
- Add the onions, carrots, celery and mushrooms and cook until the vegetables are tender, about 10-15 minutes.
- Add the garlic and cook for another minute.
- Add the guinness and deglaze the pan.
- Add the stock, bacon, beef, Worcestershire sauce, thyme, rosemary and bay leaf and bring to a boil.
- Reduce the heat and simmer, covered, until the beef is tender, about 2-3 hours.
- Place the first pie crust into the bottom of a pie plate and pour the beef stew in.
- Sprinkle the cheese over the beef stew and cover with the top pie crust.
- Mix the egg and water and brush it onto the top of the pie crust.
- Bake in a preheated 350 oven until golden brown on top, about 30-40 minutes.
Chicken Pot Pie
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Nikujaga (Japanese Beef Stew)
Guinness Braised Onion and Aged White Cheddar Quiche
Bangers and Colcannon with Guinness Onion Gravy
Corned Beef Poutine with Guinness Gravy
Steak and Guinness Stew with Irish White Cheddar Cauliflower Mash
This pie looks AMAZING. I want to go make it right now, except that it is about 90 degrees here right now! 🙂 I will definitely be making it when the weather cools down!
Excellent! I’ve not tried Guinness with beef yet… but I heard it’s a classic!
This is a beautiful pie. I love that it has Guinness.
That is a ton of pie! Send leftovers my way! 🙂
Mmmmm, looks delicious!
This photo is making me seriously hungry. Yum.
Oh, this looks just divine, Kevin!
Looks great Kevin! The steak instead of normal ground beef kicks it up a notch!
YUM!
What a beautiful looking meat pie – great job!
This sure looks delicious. I love that you included bacon, it makes everything taste better!
It looks super…I’ll bet the cheese in there gives it an extra bit of yum!
Your crust looks masterly. I make Beef and Guinness stew on occasion. Never would have thought of gilding the lily and including cheese in the pie. Is cheese a little too over the top? Oh well, I guess there’s only one way to find out..! 🙂
Oh Kevin, this is one thing I am going to make, how amazingly beautiful and delish it looks! BRAVO!!!
Your foodie friend,
Jenifer
J&J DISH
A beautiful steak pie! Really appetizing!
Cheers,
Rosa
what a lovely treat… fresh from the oven, and perfect!!! 🙂
That is fall-off-the-bone beef for sure!! I would not mind a slice of that delicious pie!!!!
Kevin I’m so tickled that you decided to try the pie! Flattered really! I thought the addition of cheese was great too! I love that you adapted it down to a regular pie pan. Bravo!
One of the benefits of being Australian is that the whole consists on a diet of pie. Not “pecan pie” or “pumpkin pie”, our pies have meat in them, and boy can Australian’s make pie. I am glad yours turned out so very well, looking delicious.
Be careful, pie very tasty, pie very fattening.
Wow that looks amazing! I have to try it, bookmarking now 🙂
That looks absolutely delicious!!
Kevin, I too made Jamie Oliver’s pie and everyone love it! I don’t think I’ll include the cheese in there next time as it got lost in the dish.
Two thumbs up!
Gorgeous pie Kevin…well done!
oh man Kevin, now this is a pie! Right? Holy cow! My hubby would be in pie heaven if I made this.
Wow, what a great St. Patty’s day recipe (or any day…I want it now, at 9AM on a Tuesday morning).
I love making this pie. It always looks so amazing and the peas just add to the whole dish.
Heck guinness and anything is a win win
Nicely done!
I’m drooling and it’s only 7:00 in the morning. Is it wrong to want steak and potatoes for breakfast in the form of a pie? We are HUGE Guinness fans in this house. I will be trying this. Thanks again!
Jaime
Your crust looks amazing! That sounds like a very flavorful pie!
Everything you make is amazing!I’ve just returned from a weekend with no internet and the first thing I had to check out was your yummy blog! A question now: Who eats all the food you make? I’m guessing it’s not only you,because you look nice and slim in your picture…..unless you are just as talented in the photoshop department!….
I just realized what I like about your blog Kevin. You like good food and you dive right in unafraid to cook whatever you desire, and even if your pie crust skills aren’t as good as you’d like, you find a way to work around it.
Bravo!
Wow, this looks amazing! Two great comfort foods combined – stew and pot pie!
That looks fantastic Kevin! Got any leftovers to share? 😉
This look absolutely amazing Kevin!! and tasty!!!! Gloria
Kevin, I thought of you when I read this recipe that included mango chutney: http://www.ayearfromoakcottage.com/2009/04/for-sale-baby-shoes-never-worn.html
Love your blog, your recipes and your photos. Found your site through Tastespotting!
Where are you going on vacation this year? Bring back recipes!
My mouth opened as soon as I saw the picture! That looks DELICIOUS!
Everything is indeed better with beef and bacon. I believe my sons would enjoy this almost as much as i would!
humm, who could refuse a slice of that ???
Yummy!
WOW! The pie crust looks awesome!! If only this recipe didn’t require alcohol, I would so make this.
Wow that looks so good!
Kevin, I was wondering, how do you do your grocery shopping?
Do you make a plan on the weekend and do one shopping trip, or do you go to the store multiple times during the week.
You must have a pretty nicely stocked pantry…
Just curious! Your food looks amazing as usual!
Well… if anything, your meals aren’t boring anymore!!!
What a comforting dish. Great job 🙂
I bet that cheddar is, indeed, great in there….and I just love the idea of steak pot pie instead of standard chicken.
boy…that’s not on my diet. I can tell by looking at it’s scrumptiousness.
upon my many random ramblings and rummages, I cam across this and I am amazed at how delicious this pie looks! My weakness is Guinness, and with beef? You sly fellow, I embrace your genius! Keep up the good work!
I’ve made tons of chicken pies, but never a beef pie. This one looks very hearty.
Whoa, that is a hearty man’s pie!!! Bacon, beef, beer. Nice.
[email protected]: I plan my meals ahead of time and try to get all of my grocery shopping done on Saturday mornings. That way I have everything that I need for the upcoming week and I don’t have to worry about running around at the last minute.
Memoria: You could easily replace the beer with more beef stock and it would still be really good!
lillian: Unfortunately most of the time it’s just me… though I guess that just means that there is more for me. 🙂
I’m trying to decide if making this pie would make me miss Ireland even more or temporarily quell my strong urge to go back again.
Looks like a great hearty comfort food dish – yum! Your pie crust looks perfect.
Ooooh, that sounds fantastic right about now. Looks great too. You can’t possible finish all of that… lemme help you 😉
Goodness! Looks de-lish!
My husband would LOVE even just your leftovers! 😉
I found a whole collection of Guinness recipes here… http://www.gigfy.com/recipeds.html
That looks terrific. Definitely a keeper for one of the colder days.
I love Guiness so why not cook with it too? I will certainly have to try this one.
Oh my God does that every look good..
This will be on my table before too long.!!!
I love it and I am going to try it.
It sounds so fantastic and the picture is great.!!!
Thanks for sharing.!!!
This pie looks so terrific! I love savory pies – as soon as this heat wave finally breaks I’m going to look into making one. Wow!
MMmmm, this is right up my alley! Thanks for sharing!
This looks out of this world. I am DEFINITELY trying this one! Mmm.
I made this last night and it was excellent. The only thing I switched was duchess potatoes on top rather than the pie crust.
Oh how fantastic!! I can’t think of anythign nicer than a layer of cheese in a steak pie. Thanks for sharing the recipe – definitely going to have to try this one!
This pie was delicious. I used all beef broth instead of stock or guiness, and subbed 2 small potatoes for the mushrooms. I don’t think I’d add the cheese next time though, but the overall taste was great. I loved the spin off a typical chicken pot pie. Thanks!
amazing…mouth=watering!
Kevin, i assume you know NOTHING about cholesterol:)
hope you never do!
caroles
Great, now I'm really hungry. Thanks for sharing.
The stew is simmering in my dutch oven as we speak…one question though, as it simmers, does the liquid thicken? It seems very liquid-y right now, I just didn't want to pour it into the pie crust and it getting soggy. Can't wait for dinner tonight. Happy St.Patty's Day!
Kristin: Yes the liquid will reduce and thicken while it is simmering without the lid. Enjoy!
Oh no wonder! I had it covered. Taking it off now hoping it will thicken some 🙂 thanks.
I made this stew in the crock pot and then used puff pastry on top when I put it in bowls to bake. My family loved it. Next time I'm going to bake the puff pastry circles separately and put one on the bottom, ladle in the stew and then put the other on top for a nice crunchy texture.
We made this for St. Paddy's Day. It was so good that we're having it again tonight. With mushy peas!
This was so yummy! Definitely worth taking the extra time to make the pie crust. My husband loved it. Thanks again for the recipe!
I made this following your directions perfectly, and I absolutely loved it. It was exactly the pie recipe I was looking for. Thank you!
I REALLY want to make this for a party. Only problem is I'd HAVE to make it ahead of time. Do you think I could assemble it ALL the night before/day of and refrigerate it until before we eat then bake it? Or will the crust get funky and mush? Any suggestions?
Anonymous: I think the pie crust is going to have problems if you do it like that. I would fit the lower pie crust into the pie plate and have the top rolled out, wrapped in plastic with the filling separate and then quickly assemble and bake on the day of. Enjoy!
This is cooking on my stove top as we speak in Dallas, TX! However, all of the stock and guinness dried up within 40 minutes of simmering so I added a bit of water. May transfer to the pie dish while the meat is still tender, afraid to let it simmer any longer and it will be dried up. I will report back once it's on the table!
Hello again! Reporting back on my previous post – and all is good! the pie came out fine – it was fantastic!!!!!!!!! Thank you! and my dear hubby liked it as well!
What kind of steak did you use??????????
I'm making this now. Did you omit the veggies when you made yours? I don't see any in your picture!
Lovely, top marks for this. Tastes great. Thanks.
Simon
This pie turned out phenomenally! It was a massive hit at the family dinner. I made homemade pie crust and I believe the beef was a bottom round roast. Adding to the collection of "to make again". Really enjoying your recipes Kevin.
I'm in the middle of making this right now! It's simmering in my large cast iron skillet and I've doubled the recipe. Oh my gosh the house smells AMAZING! Question: Is it supposed to simmer the whole time with the lid on or off?
Anne: It should be simmered covered. I updated the recipe and I hope you enjoyed it!
This is one of the few blog recipes I make over and over again. It's amazing! Perfect dinner for my Irish husband 🙂
This is amazing!! We all loved it. It smelled delicious as it simmered and tasted even better. I am looking forward to cooking it again and I may even be trying some other meats and veggies for a variety of flavors. But we will always come back to this I am sure.
Have you tried it with Dubliner cheese instead? It’s more expensive than cheddar but I think that’s what I’m going to use.
I will have to try it with Dubliner cheese now!
I can only get guiness in a bottle. How much do I use?
Use the whole can 912-16 ounces). Enjoy!
I have the Steak and Guiness pie in the oven at this very moment Kevin. I’m a bit worried as the gravy tastes very bitter because of the Guinness. Will this cook out as it cooks or do I need to do something now to rescue it.
There will be some bitterness and it should be balanced out by the cheese and pastry crust but you could add some more sweetness to the mix for more balance. Brown sugar would work and I sometimes like to add chopped prunes or dates!
This has been a family favourite for several years now. We substitute 1/2 c of red wine for some of the beef broth and add 1 t of tarragon. A great recipe, Kevin!
Excellent recipe! My pickiest eaters even loved this recipe! Thank you!
A teaspoon of each spice would’ve been sufficient. A tablespoon of Rosemary was a bit overpowering.
What kind of cut of beef do you use?
I usually go for chuck or other fattier cut but you can also use a leaner cut like eye of round or sirloin.