Irish Beef and Guinness Pie with Flaky Puff Pastry

Steps

1. Step 1

   Heat the oven to 325°F. Pat the beef dry and season it all over with salt and pepper.

   5 min · 325°F

   • 3 lb boneless beef chuck roast
   • kosher salt
   • black pepper
2. Step 2

   Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat until it shimmers. Brown the beef in two or three batches, about 3 minutes a side, without crowding the pot; move each batch to a plate as it is done.

   20 min

   • 3 lb boneless beef chuck roast
   • 2 tbsp vegetable oil
3. Step 3

   Lower the heat to medium and add the last tablespoon of oil, the onions and the carrots. Cook, scraping up the browned bits, until the onions are soft and golden, about 8 minutes. Stir in the garlic and tomato paste and cook 2 minutes more, until the paste darkens to brick red.

   10 min

   • 1 tbsp vegetable oil
   • 2 yellow onions
   • 3 carrots
   • 3 cloves garlic
   • 3 tbsp tomato paste
4. Step 4

   Sprinkle in the flour and stir for 1 minute. Pour in the stout and scrape the bottom of the pot clean as it bubbles. Add the broth, Worcestershire, brown sugar, thyme, bay leaf and the beef with any juices. Bring to a simmer.

   5 min

   • 3 lb boneless beef chuck roast
   • 1/4 cup all-purpose flour
   • 1 Guinness or other stout (11.2 oz bottle or can)
   • 2 cups beef broth
   • 1 tbsp Worcestershire sauce
   • 2 tsp light brown sugar
   • 2 sprigs fresh thyme
   • 1 bay leaf
5. Step 5

   Cover the pot and transfer it to the oven. Braise until the beef pulls apart easily with a fork, 2 to 2 1/2 hours.

   2 hr 15 min, hands-off · 325°F

6. Step 6

   Lift out the thyme sprigs and bay leaf. If the gravy looks thin, set the uncovered pot on the stove over medium heat and simmer 5 to 10 minutes until it coats a spoon and looks dark and glossy. Taste and add salt and pepper. Let the filling cool for at least 20 minutes, then scrape it into a 9x13-inch baking dish.

   30 min

   • kosher salt
   • black pepper
7. Step 7

   Raise the oven to 400°F. Unfold the puff pastry on a lightly floured counter and roll it just large enough to cover the dish. Lay it over the filling, trim the overhang to about 1/2 inch and press it against the rim. Brush all over with the egg wash and cut three slits in the middle for steam.

   10 min · 400°F

   • 1 piece frozen puff pastry sheet (about 9 oz)
   • 1 egg
8. Step 8

   Bake until the pastry is puffed, deep golden and crisp, 30 to 35 minutes. Let the pie sit 10 minutes before serving.

   35 min, hands-off · 400°F

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026