Irish Beef Guinness-Free Pie (Printable)
Hearty, comforting pie with tender beef, root vegetables, and a rich gravy. Authentic Irish flavors, no Guinness. A satisfying main dish.
# What You'll Need:
→ For the Filling
01 - 2 pounds stewing beef, cut into 1-inch cubes
02 - 2 tablespoons vegetable oil
03 - 1 large onion, diced
04 - 2 large carrots, sliced
05 - 2 celery stalks, sliced
06 - 2 cloves garlic, minced
07 - 2 tablespoons tomato paste
08 - 2 teaspoons Worcestershire sauce
09 - 2 cups beef stock
10 - 1 cup non-alcoholic dark beer or extra beef stock
11 - 1 teaspoon dried thyme
12 - 2 bay leaves
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 2 tablespoons all-purpose flour
→ For the Pastry
16 - 1 sheet (approximately 10 ounces) puff pastry, thawed
17 - 1 large egg, beaten (for egg wash)
# How To Make It:
01 - Preheat your oven to 375°F. In a large Dutch oven or heavy pot, heat 1 tablespoon of vegetable oil over medium-high heat. Brown the beef cubes in batches until seared on all sides, then remove and set aside on a plate.
02 - Add the remaining 1 tablespoon of oil, diced onion, sliced carrots, and sliced celery to the pot. Sauté for approximately 5 minutes, or until the vegetables begin to soften.
03 - Incorporate the minced garlic and cook for an additional minute until fragrant. Return the browned beef to the pot. Sprinkle with all-purpose flour and stir thoroughly to coat the beef and vegetables.
04 - Stir in the tomato paste, Worcestershire sauce, beef stock, non-alcoholic dark beer (or additional beef stock), dried thyme, bay leaves, salt, and black pepper, ensuring all ingredients are well combined.
05 - Bring the mixture to a gentle simmer, then cover the pot and reduce heat to low. Cook for 1 hour and 30 minutes, stirring occasionally, until the beef is fork-tender and the sauce has thickened to a rich consistency. Remove and discard the bay leaves.
06 - Carefully spoon the prepared beef filling into a deep 9-inch pie dish.
07 - Roll out the thawed puff pastry sheet to fit the pie dish. Drape the pastry over the beef filling, trim any excess dough, and crimp the edges to seal. Cut several small slits into the pastry top to allow steam to vent during baking.
08 - Brush the surface of the puff pastry with the beaten egg wash for a golden finish.
09 - Bake for 35 to 40 minutes, or until the pastry is beautifully golden brown and puffed.
10 - Allow the pie to rest for 10 minutes after baking before slicing and serving.
# Expert Tips:
01 -
- It's a hug in a pie dish, perfect for chasing away even the gloomiest of days.
- The deep, rich flavor will surprise you, even without traditional Guinness, making it wonderfully accessible to everyone.
02 -
- Browning the beef in batches is non-negotiable; overcrowding the pan steams the meat instead of searing it, robbing you of that deep, caramelized flavor.
- Don't skip the resting time after baking; it allows the filling to settle and prevents a messy collapse when you slice into your beautiful pie.
03 -
- If your gravy isn't quite thick enough after simmering, simply remove a cup of liquid, whisk in a tablespoon of cornstarch, then return it to the pot and simmer until thickened.
- For an even richer flavor, brown the beef the day before and let it sit in the fridge overnight with the sauce; the flavors meld and deepen wonderfully.