Super Simple Guinness Beef Pies
Easy and elegant enough for entertaining, Guinness Beef Pies are great for a St. Patrick’s Day celebration. The stew can be made in advance and then is baked with a crispy, buttery pastry top right before serving.
I never really celebrate St. Patrick’s Day. Voluntarily, that is. Last year I got a little excited for the festivities just so I could show off my awesome Leprechan Trap that “Landon” made for his class party. Prior to that, I went on a pub crawl with my friends when I was about 21. I learned early that green beer was not for me. Not only did it look seriously gross but drinking a ton of it to keep up with your friends is a bad, bad thing. I also learned that I’m more of a homebody than a bar hopping drunkard.
Every St. Patrick’s Day after that I made a stew, traditional beef stew, Beef and Ale Stew and Guinness Stew. It’s now my thing. So, I try to put a new twist on it and make it a little better, a little fancier, a little more mind-blowing. I think these Super Simple Guinness Beef Pies did just that.
Made in advance, the stew tastes even better the next day because the flavors have time to develop. It also makes this super easy for entertaining because you can make a big batch a few days prior. The day of just divide it up into individual dishes and top with pre-made puff pastry. It’s really simple but totally impressive. And once you bust through that flaky top, you’re in for a really irish treat! Rich and savory, this stew has really bold flavors but the ingredients are simple, fresh and homey.
You don’t have to save this one for St. Patrick’s Day. This would be the perfect meal for a snowy, icy cold day….you know, the days that we all wish would just go away now. It is March after all. Where are you spring????
Get the Recipe: Super Simple Guinness Beef Pies
- 2 lbs chuck roast, cut into 1 inch cubes
- 2 tablespoons flour
- 3 tablespoons olive oil, divided
- 1 large vidalia onion, diced
- 2 large carrots, peeled and diced
- 2 large celery stalks, diced
- 3 tablespoons tomato paste
- 2 cups beef stock
- 2 1/2 cups Guinness beer
- 2 tablespoons worcestershire
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
- 2 bay leaves
- kosher salt and fresh ground pepper
- 2 sheets puff pastry, thawed but still cold
- 2 egg yolks whisked with 1 tablespoon water
- Season the beef generously with salt and pepper.
- In a large bowl, toss the beef with the flour to coat evenly.
- Heat 1 tablespoon of the olive oil in a large dutch oven over med-high heat and add some of the beef cubes. Working in batches, brown the beef on all sides and then transfer to a bowl using a slotted spoon. Set aside.
- Drain off all but 1 tablespoon of fat from the dutch oven and add the remaining olive oil to the pot. Add the onions and cook until translucent. Stir in the carrots and celery, cooking until just tender. Add the tomato paste and cook until a deep burgundy color. Add the stock, beer, worcestershire, rosemary, thyme, parsley, bay leaves, 1 teaspoon kosher salt and 1 teaspoon fresh ground pepper stirring to combine. Add the beef back to the pot.
- Bring the mixture to a boil and then reduce the heat to low. Allow the stew to simmer, uncovered, until the beef is tender, approximately 1 1/2 to 2 hours. Turn off the heat and allow the stew to cool to room temperature. (At this point you can store the stew refrigerated in an airtight container until ready to use. )
- Divide the stew among 6 individual oven-proof bowls.
- Cut the puff pastry sheets into 8 equal pieces (yes, you will have two leftover). Lightly moistened the top of the bowl with a little water and place the puff pastry on top. Press down on the edges slightly to form a seal. Brush the top of the pastry with the egg wash. Repeat with the remaining bowls.
- Bake in a 400 degree oven for 20-25 minutes or until the pastry is a deep golden brown and crispy. Serve immediately.