Beef and Guinness Pie

1. 1

   Step 1

   • a.Prepare and Sear the Beef (15 minutes)
   • b.Pat the beef cubes thoroughly dry with paper towels. In a large bowl, whisk together the flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
   • c.Add the beef cubes and toss until evenly coated.
   • d.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, add the beef in a single layer, working in batches to avoid overcrowding.
   • e.Sear the beef on all sides until deeply browned, about 5-7 minutes per batch. Transfer the seared beef to a separate plate and set aside.
2. 2

   Step 2

   • a.Sauté the Aromatics (10 minutes)
   • b.Reduce the heat to medium and add the chopped onion, carrots, and celery to the same pot. Sauté, stirring occasionally, until the vegetables have softened, about 6-8 minutes.
   • c.Add the minced garlic and cook for another minute until fragrant.
3. 3

   Step 3

   • a.Build the Gravy (5 minutes)
   • b.Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
   • c.Pour in the Guinness stout to deglaze the pot, using a wooden spoon to scrape up any browned bits (fond) from the bottom. This adds immense flavor.
   • d.Bring to a simmer and allow the stout to reduce by about a third, about 2-3 minutes.
   • e.Stir in the beef broth, Worcestershire sauce, dried thyme, bay leaf, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
4. 4

   Step 4

   • a.Slow-Cook the Stew (2.5 hours)
   • b.Return the seared beef and any accumulated juices to the pot. Bring the mixture to a gentle simmer.
   • c.Once simmering, reduce the heat to low, cover the pot, and let it cook for 2.5 hours. Alternatively, you can braise it in a preheated oven at 325°F (165°C) for the same amount of time.
   • d.The stew is ready when the beef is fork-tender and the gravy has thickened. Stir occasionally to prevent sticking.
5. 5

   Step 5

   • a.Cool and Assemble the Pie (15 minutes + cooling time)
   • b.Remove the stew from the heat and discard the bay leaf. Let the filling cool for at least 30-40 minutes. This step is crucial to prevent a soggy crust.
   • c.Preheat your oven to 400°F (200°C).
   • d.Transfer the cooled beef filling to a 9-inch deep-dish pie plate or a similar-sized baking dish.
   • e.Gently unroll the thawed puff pastry sheet and lay it over the top of the dish. Trim any excess pastry, leaving about a 1/2-inch overhang. Crimp the edges with a fork to seal.
   • f.Cut 3-4 small slits in the top of the pastry to allow steam to escape during baking.
6. 6

   Step 6

   • a.Bake and Rest (30 minutes + resting time)
   • b.Brush the top of the pastry evenly with the prepared egg wash.
   • c.Place the pie on a baking sheet to catch any potential drips.
   • d.Bake for 25-30 minutes, or until the pastry is deeply golden brown and puffed, and the filling is bubbling at the edges.
   • e.Remove from the oven and let the pie rest for at least 10 minutes before slicing and serving. This allows the gravy to set slightly.

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