Beef and Guinness Pie

Instructions

1. 1

   Prepare and Sear the Beef (15 minutes)

   • Pat the beef cubes thoroughly dry with paper towels. In a large bowl, whisk together the flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
   • Add the beef cubes and toss until evenly coated.
   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, add the beef in a single layer, working in batches to avoid overcrowding.
   • Sear the beef on all sides until deeply browned, about 5-7 minutes per batch. Transfer the seared beef to a separate plate and set aside.
2. 2

   Sauté the Aromatics (10 minutes)

   • Reduce the heat to medium and add the chopped onion, carrots, and celery to the same pot. Sauté, stirring occasionally, until the vegetables have softened, about 6-8 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
3. 3

   Build the Gravy (5 minutes)

   • Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
   • Pour in the Guinness stout to deglaze the pot, using a wooden spoon to scrape up any browned bits (fond) from the bottom. This adds immense flavor.
   • Bring to a simmer and allow the stout to reduce by about a third, about 2-3 minutes.
   • Stir in the beef broth, Worcestershire sauce, dried thyme, bay leaf, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
4. 4

   Slow-Cook the Stew (2.5 hours)

   • Return the seared beef and any accumulated juices to the pot. Bring the mixture to a gentle simmer.
   • Once simmering, reduce the heat to low, cover the pot, and let it cook for 2.5 hours. Alternatively, you can braise it in a preheated oven at 325°F (165°C) for the same amount of time.
   • The stew is ready when the beef is fork-tender and the gravy has thickened. Stir occasionally to prevent sticking.
5. 5

   Cool and Assemble the Pie (15 minutes + cooling time)

   • Remove the stew from the heat and discard the bay leaf. Let the filling cool for at least 30-40 minutes. This step is crucial to prevent a soggy crust.
   • Preheat your oven to 400°F (200°C).
   • Transfer the cooled beef filling to a 9-inch deep-dish pie plate or a similar-sized baking dish.
   • Gently unroll the thawed puff pastry sheet and lay it over the top of the dish. Trim any excess pastry, leaving about a 1/2-inch overhang. Crimp the edges with a fork to seal.
   • Cut 3-4 small slits in the top of the pastry to allow steam to escape during baking.
6. 6

   Bake and Rest (30 minutes + resting time)

   • Brush the top of the pastry evenly with the prepared egg wash.
   • Place the pie on a baking sheet to catch any potential drips.
   • Bake for 25-30 minutes, or until the pastry is deeply golden brown and puffed, and the filling is bubbling at the edges.
   • Remove from the oven and let the pie rest for at least 10 minutes before slicing and serving. This allows the gravy to set slightly.