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My review
Beef, Mushroom and Guinness® Pie
38
Melanie Booth
"A delicious traditional beef and mushroom pie. The Irish stout gives the dish a very rich flavor."
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Ingredients
3 h servings 500Original recipe yields 6 servings (1 pot pie)
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- US
- Metric
Directions
{{model.addEditText}} Print- Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
- Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
- Bake in the preheated oven until the crust is browned, 30 to 40 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 6481 Ratings
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Most helpful positive review
3/27/2011
Fantastic flavor! Took all day to make, but worth every minute. I used a double pie crust instead.
Most helpful critical review
4/15/2011
None of us really cared for this one. I guess I'm not a guinness fan. Sorry.
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3/27/2011
Fantastic flavor! Took all day to make, but worth every minute. I used a double pie crust instead.
4/4/2011
I used the filling and cooked it to its full length. Don't cut down on the time simmered and baked, because as the water evaporates the flavor only becomes more robust. Modifications I made: -...
3/13/2011
Since I didn't feel like making pie crust, I made this as a stew instead (added potatoes). Wonderful! It was gobbled up by my guests before I could get another bowl.
3/18/2011
Important Note: The recipe should state "dried thyme", NOT ground thyme (a completely different ingredient), which is why i think some people have found the thyme flavour overpowering- i think A...
3/25/2011
Very good and flavourful, however, I don't think you need the last half hour of cooking. The vegetables (I added peas) in my filling turned mushy. Also I used half the puff pastry as a base cru...
3/18/2011
I loved the taste of this dish. I skipped the long stove-top cooking and instead put the mixture in the crock pot after thickening the first time. I cooked it on high for about an hour then tur...
3/22/2011
delicious, but the guinness flavor really develops as it sits - so the flavor is a lot stronger if you eat it as leftovers the next day. i made it with ruth's grandma's pie crust from this site.
4/15/2011
None of us really cared for this one. I guess I'm not a guinness fan. Sorry.
3/17/2011
I made this for St. Patty's Day. My husband and I thought it was excellent. It certainly takes awhile to cook, but the filling is delicious. I used Guinness Extra Stout and was afraid it migh...