This hearty Guinness Beef Pie brings the cozy flavors of an Irish pub right to your kitchen.
Slow-cooked beef becomes tender and flavorful, enriched with earthy porcini mushrooms and a touch of balsamic.
High in protein, fiber-rich from vegetables, and naturally low in carbs, it’s perfect for satisfying dinners, meal prep, or a comforting weekend feast.
Pub-Style Guinness Beef Pie Stew
Equipment
- Dutch oven or oven-safe pot
- 10 oz ramekins or one pie dish
- Medium mixing bowl
- Strainer or sieve
- Large Skillet
- Baking sheet
- Parchment paper or pie weights
Ingredients
Pie Dough
- Enough for 2 crusts top and bottom – refer to preferred pie dough recipe
Beef Filling
- 3 lb beef brisket cut into bite-size chunks
- 2 oz dried porcini mushrooms
- 2 tbsp olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 onions chopped
- 3 large carrots chopped
- 1 tbsp brown sugar light or dark
- 4 tbsp all-purpose flour
- 11.2 oz bottle Guinness
- 2 beef bouillon cubes
- 1½ cup beef stock
- 1 tbsp balsamic vinegar
- 1 sprig fresh thyme
- 1 bay leaf
- 2 sprigs fresh parsley
- 4 thick-cut smoked bacon strips
- 8 oz mushrooms sliced or halved
For Baking
- 2 tbsp butter or cooking spray for greasing
- 1 egg yolk
- 1 tbsp water for egg wash
- Coarse sea salt for sprinkling
Instructions
- Rehydrate the Porcini Mushrooms: Start by placing 2 ounces of dried porcini mushrooms in a medium bowl. Heat 2 cups of water until steaming, then pour it over the mushrooms. Stir gently to ensure all mushrooms are submerged. Let them soak for 15–20 minutes until plump and tender. Once rehydrated, strain the mushrooms through a fine sieve, reserving the liquid. Roughly chop the mushrooms and set them aside. Keep the soaking liquid for later use to enhance the flavor of the beef filling.
- Preheat the Oven: Preheat your oven to 325°F (160°C). This will be the temperature for the slow-cooked beef filling. Ensuring your oven is ready before the beef goes in helps maintain consistent cooking and tenderness.
- Season the Beef: Take 3 pounds of brisket cut into bite-size chunks and season generously with kosher salt and freshly ground black pepper. Make sure each piece is evenly coated; this will enhance the overall flavor of the stew and ensure every bite is delicious.
- Sear the Beef for Flavor: Heat 1 tablespoon of olive oil in a Dutch oven or an oven-safe pot over medium-high heat. Once hot, add the beef chunks in a single layer, avoiding overcrowding the pan. Sear the beef for 2–3 minutes on each side until a rich, brown crust forms. This step locks in the juices and adds deep flavor to the pie. Work in batches if necessary. Remove the seared beef and set it aside, keeping any juices in the pot.
- Sauté the Aromatics: In the same pot, add the remaining olive oil if needed. Add 2 chopped onions and 3 chopped large carrots. Sauté for about 8 minutes until the vegetables soften and start to caramelize, releasing their natural sweetness. This step builds a flavorful base for the filling.
- Create the Roux: Sprinkle 1 tablespoon of brown sugar over the softened vegetables, followed by 4 tablespoons of all-purpose flour. Stir continuously for about 4 minutes to create a light roux. This will thicken the pie filling and give it a rich, glossy texture.
- Combine Beef and Roux: Return the seared beef, along with any accumulated juices, to the pot. Stir gently to coat the meat in the roux and vegetable mixture, ensuring every piece of beef is enveloped in flavor.
- Prepare the Liquid Mixture: Warm 1½ cups of beef stock until hot. Dissolve 2 beef bouillon cubes in the stock by whisking thoroughly. Add 11.2 ounces of Guinness beer, 1 tablespoon balsamic vinegar, the chopped porcini mushrooms, and the reserved mushroom soaking liquid to the pot. Mix well to create a deep, flavorful braising liquid.
- Add Fresh Herbs: Tie together 1 sprig of fresh thyme, 1 bay leaf, and 2 sprigs of fresh parsley using kitchen twine. Nestle this bundle into the pot. The herbs will infuse the filling with fragrant, layered flavors while cooking. Season with 1 teaspoon of salt and ½ teaspoon of black pepper.
- Slow-Cook the Beef Filling: Cover the pot with a lid and place it in the preheated oven. Let the beef cook slowly for 3 hours. During this time, the beef will become fork-tender, and the flavors of the Guinness, mushrooms, and aromatics will meld beautifully.
- Cook the Bacon: While the beef is slow-cooking, prepare the bacon. Heat a large skillet over medium heat and cook 4 thick-cut smoked bacon strips until crisp. Transfer the bacon to a paper-towel-lined plate to drain excess fat. Once cooled, roughly chop and set aside.
- Sauté Additional Mushrooms: In the same skillet used for the bacon, sauté 8 ounces of mushrooms until they release their liquid and start turning golden brown. This adds an extra layer of umami flavor. Once done, set aside.
- Mix Bacon and Mushrooms into Filling: After the beef has cooked for 3 hours, remove the pot from the oven. Stir in the crisped bacon and sautéed mushrooms. This combination enhances the filling with smoky, savory notes and a meaty texture.
- Prepare the Pie Crust: Increase the oven temperature to 425°F (220°C). Grease your ramekins or pie dish with 2 tablespoons of softened butter or cooking spray. Roll out the first portion of your pie dough to ¼–⅛ inch thickness. Cut circles large enough to line the ramekins or pie dish with a slight overhang (2–3 inches wider than the dish diameter).
- Par-Bake the Pie Crust: Line the ramekins or pie dish with the dough. Use pie weights or dried beans on top of parchment paper to prevent the crust from puffing. Bake for 12 minutes, then remove the weights and parchment paper. Reduce oven temperature back to 325°F (160°C) in preparation for assembling the pies.
- Assemble the Beef Pie: Using a slotted spoon, transfer the beef filling into the par-baked crust, allowing some sauce to remain in the pot. Fill the ramekins slightly above the rim; extra filling can be stored or frozen. Roll out the remaining dough to cover the tops of the pies. Brush the edges with an egg wash (1 egg yolk + 1 tbsp water), then place the top crust and crimp edges to seal. Decorate with dough trimmings if desired.
- Score and Egg Wash: Make two large slits in the top crust to allow steam to escape. Brush the entire top with egg wash and sprinkle with coarse sea salt and black pepper. This gives the pie a golden, glossy finish and adds texture.
- Bake the Pies: Place the assembled pies on a baking sheet and bake for 40–50 minutes, or until the crust turns a rich golden brown. The filling should be bubbling slightly around the edges, signaling a perfectly cooked pie.
- Rest Before Serving: Remove the pies from the oven and transfer to a cooling rack. Let them rest for 10–20 minutes before serving. This allows the filling to set slightly and makes slicing easier.
- Serve and Enjoy: Serve warm as a hearty dinner or for meal prep throughout the week. Pair with a simple side salad, roasted vegetables, or mashed potatoes for a complete meal. Every bite delivers tender beef, earthy mushrooms, smoky bacon, and a perfectly flaky crust.
Notes
- Beef chuck roast can be used as a substitute for brisket if preferred.
- Any dried mushroom variety can replace porcini, but always rehydrate in warm water before use.
- The filling can be prepared a day or two in advance; flavors deepen over time.
- Pie dough can be made a day ahead and stored in the refrigerator, wrapped tightly.
- If you have a second oven, par-bake the bottom crust while the filling cooks to save time.
- Extra filling freezes well and makes a delicious ready-to-eat meal on its own.
- Adjust seasoning after slow-cooking; sometimes the beef absorbs extra salt or flavors.
Chef’s Secrets For Perfect Pie
The key to a perfect Guinness Beef Pie lies in layering flavors and textures.
Always sear the beef well; browning each piece adds a depth that slow-cooking alone cannot achieve.
Don’t skip the roux—flour and sugar combined with sautéed vegetables create a silky, thick sauce that holds the filling together.
Rehydrated porcini mushrooms add a natural umami boost, while fresh herbs tied in a bundle infuse subtle aromatics without overpowering the rich beef.
Using a combination of crispy bacon and sautéed mushrooms in the final mixture elevates both taste and texture, giving each bite a smoky, meaty richness.
Finally, par-baking the crust ensures it stays crisp and golden, even under the moist filling.
Serving Suggestions For Beef Pie
This pie is versatile and pairs beautifully with a variety of sides.
A simple green salad with a light vinaigrette can balance the richness of the beef.
Creamy mashed potatoes or roasted root vegetables complement the hearty filling and add extra comfort to the meal.
For a festive touch, serve with sautéed seasonal greens or lightly buttered peas.
A glass of dark stout or a medium-bodied red wine, such as Merlot, can enhance the Guinness flavors in the pie.
For casual meals or meal prep, the pies can be reheated individually for a satisfying, ready-to-eat dinner.
Storage Tips For Best Results
To store leftover pie, allow it to cool completely before refrigerating.
Wrap tightly in plastic wrap or aluminum foil to maintain freshness.
Refrigerated pies last 3–4 days. For longer storage, the filling can be frozen separately for up to 3 months, while the dough can also be frozen for up to 2 months.
When reheating, thaw in the refrigerator overnight and bake at 350°F (175°C) until warmed through to preserve the crust’s crispness.
Individual portions can also be reheated in a microwave for convenience, though the crust may soften slightly.
Frequently Asked Questions
1. Can I use a different cut of beef?
Yes! Chuck roast or even short rib can replace brisket. These cuts are well-marbled and become tender during slow cooking. Avoid lean cuts, as they may dry out and lack the rich texture necessary for the pie filling.
2. What if I don’t have Guinness beer?
Substitute with any dark beer, such as a stout or porter, which provides a similar malty, robust flavor. If you prefer non-alcoholic, beef stock with a teaspoon of molasses can mimic the dark richness of the beer.
3. How do I make the crust extra flaky?
Keep your dough cold and handle it minimally. Chilled butter in the dough creates pockets that puff up during baking, giving a flaky texture. Par-baking the bottom crust prevents sogginess when filled with the rich beef mixture.
4. Can I make this recipe ahead of time?
Absolutely! The filling can be made a day or two in advance, which actually improves the flavors. Store refrigerated, then assemble and bake when ready. The dough can also be prepared a day ahead for convenience.
5. How do I reheat leftovers without drying them out?
Reheat in a 350°F (175°C) oven for 15–20 minutes until warmed through, covering loosely with foil if the crust browns too quickly. Microwaving is possible but may soften the crust; adding a few minutes under the broiler afterward can crisp it up.
