Steak, Guinness, and Mushroom Pie
Steak, and mushrooms with Guinness and flaky pastry topping.
Servings: 6
Calories: 815kcal
Ingredients
- 1 kg stewing beef steak or roast cut into bite size pieces
- ¼ cup flour
- 4 tablespoon olive oil
- 2 medium onions
- 2 cloves of garlic
- 16 oz. mushrooms
- 1 ½ tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
- ½ teaspoon dried thyme
- 2 cups beef broth
- 1 cup Guinness
- 1 sheet of puff pastry
Instructions
- Coat cubed steak in flour and sear on all sides in the oil, in small batches.1 kg stewing beef, ¼ cup flour
- Heat two tablespoons of olive oil in a large pot or large Dutch oven, and sear the beef on all sides. Sear the beef in small batches, making sure not to over crowd the pan and steam the meat. Remove the beef from the pan and set aside.4 tablespoon olive oil
- Dice onion and mince garlic cloves, and cut large mushrooms in half. Add a little more oil to coat the pot, and sauté diced onion, garlic, and mushrooms until the water comes out of the mushrooms and reduces; about 15 min.2 medium onions, 2 cloves of garlic, 16 oz. mushrooms
- Add in the brown sugar, Worcestershire sauce, thyme and salt and pepper. Pour in the beef broth and Guinness, and add back the browned beef cubes. Bring to a boil, and use a wooden spoon to scrape all the bits off of the bottom of the pan and incorporate. Simmer on low for about an hour to an hour and half on the stove top, until the beef is tender.1 ½ tablespoon brown sugar, 1 tablespoon Worcestershire sauce, salt and pepper to taste, ½ teaspoon dried thyme, 2 cups beef broth, 1 cup Guinness
- At this point you can put it in the fridge overnight, or top with pastry and bake. To make the pie, put the stew mixture into a pie plate, baking dish, or individual ramekins, and the thawed puff pastry lid to the top of the filling.1 sheet of puff pastry
- Bake at 400 for about 25-30 minutes, until the pastry is golden brown.
Notes
- Serves 4-6, depending on appetite.
- Don't overcrowd the pan when browning the beef or it will steam instead of searing. Work in small batches for the best results.
- The beef needs the full hour to hour and a half simmering time to become tender. You'll know it's ready when it falls apart easily with a fork.
- Guinness foams when you pour it. Measure carefully and don't be tempted to add the whole bottle. Too much Guinness can make the filling bitter. Save the rest to enjoy while you cook.
- The filling can be made 1 to 2 days ahead. Let it cool completely before refrigerating, then top with pastry and bake when ready to serve.
- Make sure your puff pastry is fully thawed before using. Take it out of the freezer and let it thaw in the fridge for best results.
- Cut a few small vents in the pastry top before baking to let steam escape and keep the pastry crisp.
Nutrition
Serving: 1g | Calories: 815kcal | Carbohydrates: 33g | Protein: 36g | Fat: 59g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Trans Fat: 2g | Cholesterol: 118mg | Sodium: 554mg | Potassium: 849mg | Fiber: 2g | Sugar: 7g | Vitamin A: 7IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 5mg
