The Best Beef Mushroom Guinness Pie

In a large bowl, combine the flour, black pepper, garlic powder, onion powder, and salt. Lightly dredge each piece of beef in the flour mixture. Shake off excess flour. Set aside pieces until all are dredged. 

Set your Instant Pot to Saute and leave at the Normal function. Once ready, the indicator light will change to HOT!

Add one Tablespoon of olive oil to the heated Instant Pot. Add the flour dredged beef to brown. A few pieces at a time. Don't overcrowd the Instant Pot. As the beef pieces brown, remove and set aside until all beef is cooked. You may need to add another 1-2 more Tablespoons of olive oil for browning the remaining beef.

Add the remaining Tablespoon of olive oil to the Instant Pot and add the onions and garlic.  Saute for about 2-3 minutes. 

Deglaze the pot by carefully adding into the pot remaining Guinness Stout. Use a wooden spoon to loosen all the brown bits at the bottom of the pot. Add the mushrooms, celery, carrots, beef broth and bouquet garni. (instructions to make are below). 

Place top on the Instant Pot, turn the valve to seal. Press the Meat/Stew to 30 minutes.  Do a quick release by turning the valve to vent. Once release complete, remove the top. Take about 1/4 cup of the Guinness/broth liquid and place in a cup. Stir in 1 teaspoon cornstarch, combine well. Add back into the beef mixture. Remove the Bouquet Garni, discard. Check seasoning, adjust if needed. 

Go to Preparing the Individual Guinness Mushroom Beef PIes or One Large PIe

Dredge beef in flour as instructed above. Preheat oven to 325 degrees. In a Dutch oven, over medium heat add 1 Tablespoon olive oil. Brown the beef on all sides. Do in batches so the pan is not overcrowded. Add another 1-2 Tablespoons of oil as needed to brown the beef. Put last Tablespoon of olive oil into the pan. Add in the onions and garlic. Saute for about 2-3 minutes to soften onions. Add in the Guinness Stout and use a wooden spoon to pick up all the brown bits in the bottom of pot. Add in the mushrooms, carrots, celery, beef stock, and bouquet garni. Season with salt and pepper, to taste. Place cover on pot and place in the oven. Center rack is best. Let braise for about 2 1/2 hours. Take about 1/4 cup of the Guinness/broth liquid and place in a cup. Stir in 1 teaspoon cornstarch, combine well. Add back into the beef mixture. Check the beef, should be tender. Add another half hour of cooking, if needed. Remove Bouquet Garni and discard. Check seasoning, adjust if needed.

Go to Preparing the Individual Guinness Mushroom Beef PIes or One Large PIe

Follow the instructions to Dredge the beef in flour.  

In a Dutch oven, over medium heat add 1 Tablespoon olive oil. Brown the beef on all sides. Do in batches so the pan is not overcrowded. Add another 1-2 Tablespoons of oil as needed to brown the beef. Put the last Tablespoon of olive oil into the pan. Add the onions and garlic. Saute for about 2-3 minutes to soften onions. Add in the Guinness Stout and use a wooden spoon to pick up all the brown bits in the bottom of the pot. Transfer to a slow-cooker. Add the mushrooms, carrots, celery, beef stock, and bouquet garni. Season with salt and pepper, to taste. Cover slow-cooker. Cook on low 6 hours. High for 4 hours. Check seasoning when the slow-cooking period is complete. Adjust if needed. Take about 1/4 cup of the Guinness/broth liquid and place in a cup. Stir in 1 teaspoon cornstarch, combine well. Add back into the beef mixture. Remove Bouquet Garni, discard. Check seasoning, adjust if necessary.

Go to Preparing the Individual Guinness Mushroom Beef PIes or One Large PIe

Preheat oven to 375 degrees. If using individual personal crocks, measure the pastry puff to fit slightly wider than the crock. Cut the circles out and set aside.  Split the beef mixture between the crocks. Top with the puff pastry. Cut 2-3 slits to release air. Brush the pastry with the egg wash.  Place crocks on a large cookie sheet with lip and cook for about 15 minutes. Pastry should be golden.  Serve immediately

If using a 10 inch pie pan. Put the beef mixture into the pie pan. Combine the puff pastry sheets into one sheet according to the box instructions.  Usually a bit of water in the finger and press the sheets together works. Lay the sheet on top of the pie. Make a few slits in the pastry to release stem. Brush with the egg wash. Place on a cookie sheet with a lip and bake on middle rack for about 15-20 minutes. Check at 15 minutes.  Pastry should be golden. Serve immediately.

Lay a piece of butchers twine about 12 inches long on a table. Lay the parsley, thyme, bay leaf and rosemary onto the twine. Wrap the twine around the herbs and tie them up.