Beef Mushroom Guinness Pie

savory beef and vegetables cooked with Guinness stout and covered with a puff pastry

5 from 14 votes

A savory meal made with beef, mushrooms, and vegetables that are cooked in Guinness
Stout. A great warm hearty meal for an Autumn or winter evening. A fantastic meal to serve for a Saint Patrick's Day dinner or celebration.

Course Main Course, Main Dish

Cuisine Irish

Keyword guinness beef pie, guinness mushroom pie

Prep Time 20

Cook Time 3 30

Total Time 3 50

Servings servings

Calories 465kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

Prepare the beef

½ cup all-purpose flour
1 teaspoon black pepper
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
2 pounds beef round, cut into 2 inch cubes
3-4 Tablespoons olive oil for browning the beef

Vegetables

1 large thinly sliced yellow onion
2 cloves minced garlic
5 large carrots, cut into 1 inch chunks (peeled)
2 stalks celery, cut into ¼ inch pieces
14 ounces thinly sliced button mushrooms

Guinness Broth

2 cups Guinness Stout beer see note below.
1 cup beef broth
2-3 dashes Worcestershire sauce
½ teaspoon dry ground mustard I use Coleman's dry Mustard
1 teaspoon salt
1 teaspoon black pepper

Cornstarch Slurry

1 teaspoon cornstarch
2 teaspoons water

Bouquet Garni

4 sprigs fresh parsley
2 sprigs fresh thyme
1 bay leaf
1 sprig fresh rosemary
kitchen twine

Puff Pastry Topping

1 (17.3) ounce package, Puff Pastry
1 medium egg, whisked well egg wash

US Customary - Metric

Instructions

Prepare the beef

In a large mixing bowl, combine ½ cup all-purpose flour, 1 teaspoon black pepper, ½ teaspoon salt, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Lightly dredge each piece of 2 pounds beef round, cut into 2 inch cubes. Shake off excess flour. Set aside pieces until all the beef is dredged in flour.

Oven Braised Instructions

Preheat oven to 325°F/170°c.
Place a Dutch oven over medium heat, add 1 Tablespoon olive oil. Brown the seasoned beef on all sides. Do in batches so the pan is not overcrowded. If needed, add olive oil to the pan, continue browning all the beef.
To the Dutch oven, add another 1 Tablespoon olive oil, and 1 large thinly sliced yellow onion. Saute for about 2-3 minutes to soften onions. Add 2 cloves minced garlic to saute for another 30 seconds to bloom the garlic flavor.
To the Dutch Oven, add 5 large carrots, cut into 1 inch chunks and 2 stalks celery, cut into ¼ inch pieces, and 14 ounces thinly sliced button mushrooms. Saute to soften vegetables, about 5 minutes.
Add in 2 cups Guinness Stout beer and use a wooden spoon to pick up any brown bits at the bottom of the Dutch oven.
Pour in 1 cup beef broth, 2-3 dashes Worcestershire sauce, ½ teaspoon dry ground mustard, 1 teaspoon salt, 1 teaspoon black pepper, and the bouquet garni (instructions to make it below). Cover with the lid.
Place the covered Dutch Oven in the preheated oven on the center rack. Braise for 2 ½ hours. The meat will become tender.
In a small mixing bowl, make a slurry by whisking together 1 teaspoon cornstarch and 2 teaspoons water until smooth. Add the slurry to the beef mixture. Stir to blend the ingredients.
Bake for another 30 minutes, or until the beef is fork tender. Taste the gravy for seasoning, if needed, adjust any seasonings.

Prepare the Guiness Beef Mushroom Pies

Preheat oven to 375°/190°C
If using individual personal crocks, measure the 1 (17.3) ounce package, Puff Pastry for each crock. Cut the circles out and set aside.
Split the beef mixture between each crock.
Top with the puff pastry. Cut 2-3 slits to release air. Brush the pastry with the egg wash, 1 medium egg, whisked well. Place crocks on a large cookie sheet with lip and bake for about 15 minutes. Pastry should be golden brown.
Remove the pies from the oven and let rest for 5 minutes and ready to serve

Instant Pot Instructions

Set the Instant Pot to Saute and leave at the Normal function. Once ready, the indicator light will change to HOT.
Add one Tablespoon olive oil to the heated Instant Pot. Add the 2 pounds beef round, cut into 2 inch cubesto the Instant Pot to brown all the meat, do 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 to brown the remaining beef.
Once the beef is browned and set aside, add remaining Tablespoon of olive oil to the Instant Pot and add 1 large thinly sliced yellow onion. Saute for about 2-3 minutes. Add in 2 cloves minced garlic, and saute another 30 seconds to bloom the garlic flavor.
Add 5 large carrots, cut into 1 inch chunks, 2 stalks celery, cut into ¼ inch pieces, and 14 ounces thinly sliced button mushrooms to the pot. Let them saute about 2 minutes.
Deglaze the vessel by carefully adding 1 cup beef broth. Use a wooden spoon to loosen brown bits at the bottom of the pot.
2-3 dashes Worcestershire sauce, ½ teaspoon dry ground mustard, 1 teaspoon salt, 1 teaspoon black pepper, and the bouquet garni (instructions to make it below). Cover with the lid. 1 cup beef broth and 2 cups Guinness Stout beer. Use a wooden spoon to loosen all the brown bits at the bottom of the pot.
Add 2-3 dashes Worcestershire sauce, ½ teaspoon dry ground mustard, 1 teaspoon salt, 1 teaspoon black pepper, and the bouquet garni (instructions to make it below). Cover with the lid.
Place lid on the Instant Pot, turn the valve to seal. Press the Meat/Stew to 30 minutes.
Do a quick release, turn the valve to vent. Once the release is complete, remove the top.
Make the cornstarch slurry by whisking together 1 teaspoon cornstarch and 2 teaspoons water. Turn the Instant Pot to Saute Function. Stir in the slurry to the Instant pot and let simmer for about 5 -8 minutes to thicken the liquid. Remove the Bouquet Garni, discard. Check seasoning, adjust if needed.
Go to Preparing the Individual Guinness Mushroom Beef PIes or One Large PIe

Slow Cooker Instructions

Follow the instructions to Dredge the beef in flour.
In a Dutch oven, over medium heat add 1 Tablespoon olive oil. Brown the 2 pounds beef round, cut into 2 inch cubes 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.
Cook on low 6 hours. High for 4 hours. Check seasoning when the slow-cooking period is complete. Adjust if needed. Take about ¼ 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
To the Dutch oven, add another 1 Tablespoon olive oil, and 1 large thinly sliced yellow onion. Saute for about 2-3 minutes to soften onions. Add 2 cloves minced garlic to saute for another 30 seconds to bloom the garlic flavor.
Add 5 large carrots, cut into 1 inch chunks, 2 stalks celery, cut into ¼ inch pieces, and 14 ounces thinly sliced button mushrooms to the pot. Let them saute about 2 minutes.
Add in 2 cups Guinness Stout beer and use a wooden spoon to pick up any brown bits at the bottom of the Dutch oven.
Transfer the beef and Guinness mixture to the slow cooker.
Pour in 1 cup beef broth, 2-3 dashes Worcestershire sauce, ½ teaspoon dry ground mustard, 1 teaspoon salt, 1 teaspoon black pepper, and the bouquet garni (instructions to make it below). Cover with the lid.
Cook on low 6 to 8 hours. High for 4 to 5 hours. Check seasoning when the slow-cooking period is complete. Taste for seasoning, adjust seasoning if needed.
Continue with the preparation for making the Guinness Pies

Preparing the Individual Guinness Mushroom Beef Pies or One Large Pie

Preheat oven to 375°F/190°C.
If using individual personal crocks, measure 1 (17.3) ounce package, Puff Pastry to fit slightly wider than each 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, 1 medium egg, whisked well.
Place crocks on a large cookie sheet with lip and cook for about 15 minutes. Pastry should be golden. Serve immediately

Large Guinness Beef Mushroom Pie

Preheat oven to 375°f/190°C.
Use a 10-inch pie pan. Put the beef mixture into the pie pan.
Combine the 1 (17.3) ounce package, Puff Pastry sheets into one sheet. Put A bit of water on a finger and press the sheets together. Lay the sheet on top of the pie.
Use a knife and Make a few slits in the pastry to release steam.
Brush with the egg wash, 1 medium egg, whisked well.
Place on a baking sheet and bake in the preheated oven on the middle rack for about 15-20 minutes. Check at 15 minutes. Pastry should be golden brown and beef mixture bubbling.
Serve immediately.

How to make a Bouquet Garni

Lay a piece of butcher's twine about 12 inches long on a table. Lay 4 sprigs fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, and 1 sprig fresh rosemary onto the twine. Wrap the twine around the herbs and tie them up.

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

Note 1: Don't overcrowd the pan or Instant pot when browning the beef so they sear and develop a golden brown coating.
Beef: I use beef round and cut it into 2-inch cubes. Stew meat or chuck roast cut into cubes work well.
Feel free to use other cuts of beef such as bottom round and chuck, if that is what your family prefers.
Guinness Stout foams. Pour the stout for the recipe slowly into a 2-quart measuring cup. Add liquid slowly, ½ cups. Let it foam and then add more.
The broth will be somewhat liquidy when adding to the pie pan or individual pies. The liquid thickens up as it cooks.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition