Steak & Guinness Pie

A marriage made in heaven and a lovely traditional dish for entertaining.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 6 Prep: 120 min Cook: 30 min

Ingredients

Stewing beef 1 kg
Onions 2
Brown mushrooms 250g
Smoked bacon 100g
Guinness 440ml
Flour 2 tbsp
Unsalted butter 3 tbsp
Red wine 100ml
Thyme 1/3 tsp
Bay leaves 2
Tomato puree 1 tbsp
Worcester sauce 1 tbsp
Beef stock cube 1
Salt 1/2 tsp
Salt & pepper for seasoning the beef a little
Pastry 400g
Egg 1

Method

1
Chop the beef into bitesize pieces, season with salt & pepper and dredge with flour.
2
Roughly chop the onion, cut the mushrooms into quarters. Slice the bacon to 1cm pieces.
3
Put the butter into a deep pan and heat on medium. Fry the beef.
4
When the meat is browned, add the onions, mushrooms and bacon. Stir fry for 5 minutes.
5
Add the red wine and let the alcohol evaporate.
6
Add the Guinness, thyme, bay leaves, tomato puree, Worcester sauce, stock cube and salt.
7
Turn up the heat to high and bring to the boil. Turn the heat to low and put the lid on, simmering for one hour.
8
Take off the lid and cook for a further 30 minutes until the sauce thickens.
9
Pour the stew into an ovenproof dish and cover with the pastry. Score the pastry in a few places and brush with beaten egg.
10
Preheat the oven 220C and cook for 20-30 minutes. When the pastry is nicely browned, it's ready.
11
This is the king of black beer - Guinness!

Tips & Note

●After the stew is cooked at Step 8, you could leave it overnight for a fuller flavour. But you'll need to warm it up before putting in the oven the next day.
●You can also make decorations on the pie with any leftover pastry at Step 9.

Steak & Guinness Pie

A marriage made in heaven and a lovely traditional dish for entertaining.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 6

Prep: 120 min

Cook: 30 min

Ingredients

Stewing beef 1 kg
Onions 2
Brown mushrooms 250g
Smoked bacon 100g
Guinness 440ml
Flour 2 tbsp
Unsalted butter 3 tbsp
Red wine 100ml
Thyme 1/3 tsp
Bay leaves 2
Tomato puree 1 tbsp
Worcester sauce 1 tbsp
Beef stock cube 1
Salt 1/2 tsp
Salt & pepper for seasoning the beef a little
Pastry 400g
Egg 1

Steak & Guinness Pie

Recipe ID :492 Posted on 06 MAY 2015

Serves 6

Prep 120min
Cook 30min
views 1,004
printed 151

saved 1

A marriage made in heaven and a lovely traditional dish for entertaining.

Share

Ingredients

Print Ingredients Email Ingredients
1 kg
2
250g
100g
440ml
2 tbsp
3 tbsp
100ml
1/3 tsp
2
1 tbsp
1 tbsp
1
1/2 tsp
a little
400g
1

Method

Prep
2h
Cook
30min
1
Chop the beef into bitesize pieces, season with salt & pepper and dredge with flour.
2
Roughly chop the onion, cut the mushrooms into quarters. Slice the bacon to 1cm pieces.
3
Put the butter into a deep pan and heat on medium. Fry the beef.
4
When the meat is browned, add the onions, mushrooms and bacon. Stir fry for 5 minutes.
5
Add the red wine and let the alcohol evaporate.
6
Add the Guinness, thyme, bay leaves, tomato puree, Worcester sauce, stock cube and salt.
7
Turn up the heat to high and bring to the boil. Turn the heat to low and put the lid on, simmering for one hour.
8
Take off the lid and cook for a further 30 minutes until the sauce thickens.
9
Pour the stew into an ovenproof dish and cover with the pastry. Score the pastry in a few places and brush with beaten egg.
10
Preheat the oven 220C and cook for 20-30 minutes. When the pastry is nicely browned, it's ready.
11
This is the king of black beer - Guinness!

Tips & Note

●After the stew is cooked at Step 8, you could leave it overnight for a fuller flavour. But you'll need to warm it up before putting in the oven the next day.
●You can also make decorations on the pie with any leftover pastry at Step 9.

PRO
Mizue
I’ve got 167 recipes!

MIZUE
Step into my kitchen!
A great and lively crunchy texture - try this!
Sushi rice, Nori sheet (1/2), Salad lettuce leaves, Ready salted crisps, Fish fingers (frozen), Cucumber (1cm square, as long as the nori sheet), Mayonnaise
PRO
Chinese leaves simmered with tomatoes, Israeli-Shakshouka style.
Chinese leaves, Chorizo, Tinned chopped tomatoes, Harissa paste, Chicken (or vegetable) stock cube, Olive oil, Salt & pepper, Eggs, Coriander
PRO
The texture is just like wonton pasta.
Pork belly, Chinese leaves, Spring onions, Lasagne sheets, Chinese chilli bean sauce, Ginger, Chinese soup stock granules, Sake, Salt, Sesame oil, Potato starch in water
PRO
Super simple, it's apple crumble but with bananas!
Bananas, Cinnamon powder, 【Crumble】 , Flour, Light brown sugar, Unsalted butter, Ice cream (optional)
PRO
This is perfect when you're having a drink.
Just cooked rice, Chicken breast, Eggs, Spring Onion, Sake, Salt, Soy sauce, Sesame oil, Chinese chilli bean sauce, Mirin, Vegetable oil
PRO
A good homely taste of the olden days.
Apples (Granny Smith), Pork fillets, Mushrooms, Onion (medium), Red wine, Flour, Butter, Beef stock cube, Green peas (frozen), Salt & pepper, Sauce:, Apple (Granny Smith), Onion (small), Tomato puree, Tonkatsu sauce, Soy sauce
PRO

Similar Recipe

Simmered in a tomato sauce, this delicious dish will fill you up but it's still refreshing.
Chinese leaves bunch, Minced beef & pork, Bacon rashers, Onion, Potato starch or cornflour, Cooked rice, Egg, Nutmeg, Salt & pepper, Bay leaf, Tinned tomatoes, Stock cube, Hot water, Wholegrain mustard, Potato starch in a bit of water
KitchenCIB
HOME
This is a recipe I always want to make when I get beef cheeks or shank meat. The sauce is made brilliant by a touch of chocolate.
Beef cheeks or shank meat, Red wine, Carrots, Onions, Celery, Garlic, Bouquet garni, Beef stockpot, Flour, Olive oil, Butter, Dark chocolate
Simply roast in the oven and top with cheese, bacon and garlic to get a wonderful result!
Red onions, Salt, Pepper, Olive oil, Bacon rashers, Garlic, Cheese, Dried chilli
A trendy dish, with purple cabbage, creates a wonderful colour.
Purple cabbage, Minced beef, Vegetable oil, Garlic, Red wine, Beef stock cube, Horseradish sauce, Sugar, Cumin seeds
Thin crispy pastry topped with mushrooms - great for entertaining at home.
Puff pastry sheets, Mushrooms (medium), Onion, Double cream, Miso, Salt & pepper, Chives
Yukiko
PRO
Lovely vegetables and salty bacon in a really hearty sauce - what's not to like?
Potatoes, Onions, Garlic, Asparagus, Bacon, Ketchup, Olive oil, Grated cheese, Salt & pepper

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME