Beef and Guinness Pie

Yield: 8 servings


  • 2.5 lbs. stewing beef, cut into 1" cubes
    • I used a chuck roast, trimmed the fat, and cut into chunks
  • 2 tsp salt
  • 2-3 tbsp flour, depending on how much beef you're using
  • 6-7 strips of bacon
  • Oil, as needed
  • 1 medium yellow onion, diced
  • 8 cloves garlic, minced
  • 1 orange bell pepper, diced
  • 3 stalks celery, diced
  • 1 cup beef broth
  • 2 bottles (11.2 oz. each) Guinness beer
  • 1 can (14 oz.) diced tomatoes, drained
  • 3 tbsp Worcestershire sauce
  • 3 tbsp A1 steak sauce
  • 1 lb. red potatoes, large diced
  • 3 cups chopped cabbage
  • Herbs
    • 1 tsp rosemary
    • 1 tsp thyme
    • 1 tsp parsley
  • Salt & pepper to taste
  • Puff pastry
  • 1 egg yolk
  • 1 tsp milk


  1. In a mixing bowl, toss the beef chunks with salt and flour.
  2. In a large Dutch oven, cook the bacon to light crispiness.  You don't want it really crispy because it's going to cook in with the rest of the stew.  Remove the bacon and set aside.
  3. Using the grease from the bacon (and extra oil if needed), brown the beef in batches over medium heat, adding more oil as needed.  Remove the beef to rest alongside the bacon.
  4. If needed, add more oil to the Dutch oven.  Add the onion and cook over medium heat until softened, about 3-4 minutes.  Add the garlic and cook for one more minute.
  5. Add the bell pepper and celery, and cook for 5-6 minutes over low heat.
    • During this stage, the vegetables should release a fair amount of water.  Use this opportunity to scrape the bottom of the Dutch oven to free up the seared-on bits.  Those have a lot of flavor and you want them!
  6. Cut the bacon into bite-sized pieces.  Add the bacon and beef back to the pan, along with any drippings.  Add the broth, Guinness, tomatoes, Worcestershire sauce, A1 steak sauce, potatoes, cabbage, and herbs.
  7. Reduce heat to low and gently simmer uncovered until the sauce thickens and the meat is tender, about 1.5 - 2.5 hours.  About halfway through, taste for seasoning and add salt & pepper as needed.
  8. Cut circles of puff pastry about 1" wider than your 10 oz. ramekins.
  9. Spoon the filling into 10 oz. oven-safe ramekins.  Brush the outside edge of the ramekin with water, place the puff pastry over the top, and pinch along the edges to seal.
  10. Mix the egg yolk and milk together, and then brush over the puff pastry.  Cut a slit in the top to let steam escape.
  11. Bake at 400°F for 30-40 minutes, until the puff pastry is nicely browned.
  12. Serve hot from the oven.

Adapted from Leite's Culinaria.