Guinness Beef Pot Pies are easy to make and perfect for entertaining! Make St. Patrick’s Day an unforgettably delicious celebration when you serve these simple, savory beef pies. The stew is made in advance, then baked with a crispy, buttery pastry right on top.

A portion of pot pie is being lifted from the whole serving.

Guinness Beef Pot Pies

This year, don’t let green beer and rainbow Jell-O shots be the only staples at your St. Paddy’s Day party! These easy to make Guinness Beef Pot Pies are pretty show stopping and it’s easy to indulge in that savory beef stew that’s topped off with perfect puff pastry. You’re going to obsess over just how rich these pot pies are, especially if you live in the colder regions like I do!

While you can make the stew the same day you make the pot pies, I find that it makes life much easier to make it in advance. Making it a day ahead also gives the flavors more time to develop in the stew, along with giving you more time to dye your beer green! Once it’s prepared, you just have to divide up the stew into individual dishes and top it off with pre-made puff patry dough. Pop it into the oven, and you’re the hostess with the most-ess.

The beauty of this Irish-inspired pot pie is that it’s simple, made with bold Guinness beer, and is comforting as can be. It’s perfect for digging into with a swig or two of Guinness as well, which is perfect for your party atmosphere! With that being said, I also like to make these pies for special weeknight dinners at home, too. They’re rich, decadent, and hearty – talk about magically delicious, right?!

Ingredients for beef stew are placed on a white countertop.

How to Make Them

Season the beef. Season the beef generously with salt and pepper.

Toss the beef. In a large bowl, toss the beef with the flour to coat evenly.

Brown the beef. 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.

Cook the onions. 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.

Cook the other veggies. Stir in the carrots and celery, cooking until just tender.

Toss in the remaining ingredients. 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.

Slow cook the beef. 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. Divide the stew among 6 individual oven-proof bowls.

Assemble. 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. Bake in a 400°F oven for 20-25 minutes or until the pastry is a deep golden brown and crispy. Serve immediately.

You can use a flakey pie crust if you prefer, we love using this easy homemade pie crust recipe.

A metal spoon is scooping out a portion of beef pot pie.

Storage and Reheating

Any leftover pot pies you have will remain fresh in an airtight container in the fridge for about 3-4 days. To reheat, pop your pot pie into an oven set at 350°F for about 7-9 minutes or until heated all the way through.

A serving of Guinness beef pot pie is placed on a white plate.

Celebrate St. Paddy’s Day the best way – with plenty of delicious options!

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A metal spoon is scooping out a portion of beef pot pie.

Get the Recipe: Super Simple Guinness Beef Pies

Individual Guinness Beef Pot Pies are the ultimate comfort food!
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Ingredients

  • 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

Instructions 

  • 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.
  • 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.
  • 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.
  • 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.

Notes

Guinness Stew is ready to serve after making but you can also make it in advance then assemble the pies right before baking.
Serving: 1g, Calories: 906kcal, Carbohydrates: 53g, Protein: 39g, Fat: 57g, Saturated Fat: 17g, Cholesterol: 169mg, Sodium: 639mg, Potassium: 1031mg, Fiber: 3g, Sugar: 6g, Vitamin A: 3805IU, Vitamin C: 9.7mg, Calcium: 93mg, Iron: 6.9mg