Ingredients
Scale
- 1.5 lbs (700g) beef chuck, cut into bite-sized chunks
- 2 large carrots, diced
- 2 medium onions, diced
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 12 fl oz (355 ml) Guinness stout
- 1 cup (240 ml) beef stock
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tablespoons cooking oil
- 1 sheet (about 8 oz/225 g) puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Season the beef chuck with salt and pepper. Dice onions and carrots for even cooking.
- Heat oil in a heavy pan over medium-high heat. Brown the beef chunks on all sides.
- Add diced onions and carrots, cooking until softened and fragrant.
- Sprinkle flour over the mixture, stir well, and cook briefly.
- Slowly add Guinness stout and beef stock, stirring continuously to thicken the sauce.
- Add thyme and bay leaves, reduce heat, cover, and simmer for 2 to 3 hours until beef is tender.
- Transfer filling into a pie dish, cover with puff pastry, seal edges, and brush with beaten egg.
- Preheat oven to 400°F (200°C). Bake for 25-30 minutes until the crust is golden brown and filling is bubbling.
Notes
For a thicker gravy, let the mixture reduce longer before filling the pie. Store leftovers in the refrigerator for up to 3 days, or freeze once cooled.
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Irish
- Diet: Beef
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg