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Tender beef and hearty vegetables slow-simmered in a rich Guinness stout gravy, all baked under a golden, flaky puff pastry crust. This is the ultimate Irish-American comfort food, perfect for a cozy dinner.
For 6 servings
Prepare and Sear the Beef (15 minutes)
Sauté the Aromatics (10 minutes)
Build the Gravy (5 minutes)
Tender beef and hearty vegetables slow-simmered in a rich Guinness stout gravy, all baked under a golden, flaky puff pastry crust. This is the ultimate Irish-American comfort food, perfect for a cozy dinner.
This irish_american recipe takes 175 minutes to prepare and yields 6 servings. At 618.23 calories per serving with 43.62g of protein, it's a moderately challenging recipe perfect for dinner or supper.
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Slow-Cook the Stew (2.5 hours)
Cool and Assemble the Pie (15 minutes + cooling time)
Bake and Rest (30 minutes + resting time)
Add 8 oz of cremini mushrooms (halved or quartered) along with the onions and carrots for an earthier flavor.
Divide the filling among 6 individual ramekins and top each with a circle of puff pastry for single-serving pot pies. Adjust baking time to 20-25 minutes.
Stir in 1 tablespoon of fresh, chopped parsley and 1 teaspoon of fresh rosemary along with the thyme for a brighter herb profile.
The beef provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Beef is a great source of heme iron, a type of iron that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
This dish contains several B vitamins, including B12, niacin, and riboflavin, from both the beef and the stout. These vitamins are vital for energy metabolism and nervous system health.
Beef and Guinness Pie is a rich, indulgent comfort food. It's high in protein and iron from the beef but also high in calories, fat, and sodium. It's best enjoyed in moderation as part of a balanced diet.
A typical serving of this Beef and Guinness Pie contains approximately 650-750 calories, depending on the specific cut of beef and brand of puff pastry used. This estimate includes the beef filling and the pastry topping.
Yes! The stew filling is even better when made a day or two in advance. Cool it completely and store it in an airtight container in the refrigerator. When ready to bake, simply reheat the filling gently, transfer it to the pie dish, top with pastry, and bake as directed.
If you don't have Guinness, you can use another dark stout or porter. For a non-alcoholic version, substitute with an equal amount of extra beef broth and add a tablespoon of molasses to mimic some of the richness.
A soggy bottom is usually caused by placing the pastry on a hot, steamy filling. The steam turns the pastry layers to mush before they can bake and puff. To prevent this, it's crucial to let the beef filling cool down for at least 30 minutes (or until just warm) before topping it with the pastry.
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