They taste great! They make a better substitute for any form of snack or breakfast! Excellent for a quick treat or breakfast on-the-go.
| Prep Time: | 25 mins |
| Cook Time: | 2 hrs 35 mins |
| Total Time: | 3 hrs |
| Servings: | 6 |
| Yield: | 1 pot pie |
Ingredients
- 3 tablespoons olive oil, divided
- 1 pound cubed beef stew meat
- 2 slices bacon, chopped
- 1 white onion, chopped
- 1 carrot, sliced
- ⅓ pound crimini mushrooms, sliced
- 1 clove garlic, crushed
- 1 teaspoon white sugar
- 1 ½ tablespoons all-purpose flour
- 1 cup Irish stout beer (such as Guinness®)
- 1 ¼ cups beef stock
- ½ teaspoon ground thyme
- 2 bay leaves
- ½ teaspoon cornstarch, or as needed
- 1 teaspoon water
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
- Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
- Bake in the preheated oven until the crust is browned, 30 to 40 minutes.
Nutrition Facts
| Calories | 500 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 8 g |
| Sodium | 259 mg |
| Sugars | 4 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Wonderful!!
Very good! Used porter instead of Guinness and added celery also used pie crust top and bottom. It all got ate. will have to do it again to try as leftovers.
I did add peas and doubled this . One pie with top & bottom crust real pie. second pie only top crust , much more sauce without bottom crust. duh The family loved it both ways.
I thought this was a great recipe! I did add a little salt and pepper. I found that it worked best in an 8×8 pan nice that fit the puff pastry perfectly.
Great recipe. A little time consuming but well worth it. Wonderful flavors
I have made this recipe MANY, MANY times and no one ever complains about it, they just want the recipe! A few “musts”: do NOT substitute other alcohol such as red wine or beer, you MUST use Guiness Stout or Extra Stout as that is where the actual signature flavor comes from. Don’t even bother to rate this recipe if you don’t use Guiness, you didn’t make THIS recipe. I much prefer the puff pastry crust but in a pinch you can use a ONE crust pie crust recipe or store bought refrigerated pie crust. Some of the reviewers said they made it as a stew, and it does make a good one! But do NOT mess with the seasonings or the recipe otherwise, and if you can get it fresh thyme is preferable to dried thyme LEAVES, not “ground” thyme which is awful and overpowering. And don’t skim on the bacon!
Decadent. If you don’t want your eyeballs rolling back into your head then stop now and don’t make this. I’ve made it a few times now. First time I couldn’t find puff pastry so sub’d phyllo and it was great, but puff pastry wins. Very straightforward with simple ingredients… don’t be intimidated by the time it’s mostly the slow cook. That said the aroma for hours can be torturous for hungry minions so have apps handy. For something so delicious it’s really hard to mess up. I portion and freeze stew meat when it’s on sale just for this dish. Looking for to making it with lamb or venison next time.
Delicious and perfect blend of seasonings.
Loved this recipe! Will definitely become a staple fall dish in our house!
Excellent. The only thing I did different was adjust the recipe to cook in my instant pot -25 min, high pressure then Finish with the puff pastry in the oven. It was so good the two of us ate the whole thing in one sitting.
takes a while to cook but so awesome
This is one of my favorite go-to recipes. Sometimes I make it ahead to bake just before serving it, sometimes I make one and freeze portions for lunches. ALWAYS it is a big hit with people. I like to use fresh thyme, but other than that, I change nothing. ????
Full of flavour
followed almost to the “T”. only thing I changed was 2 blocks of beef base and more starch. came out robust and delicious. I used to make this at a British pub I ran for years and couldnt remember the recipe.
I added cubed potatoes that I boiled separately. I wanted a more hearty meal.
You do have to make sure that you do use a dark beer as it is described or it’s not going to come out as well as you would want it to. As far as using a coke that is for the next time to try.
This was a good dish, although I’m not sure the amount of time required is worth it. Cooking the filling in a crock pot makes some sense, so I might try that next time. Still, I’ll probably save this for special occasions (like St. Patrick’s Day). If you have the time, go for it.
Superb
I never made any changes. This was delicious. Took my almost 4hrs, but worth every minute.
I pretty much followed the recipe. My pastry was probably “Aged” in the freezer, so not the best result. The filling was tasty. I recycled the filling on day 2 and made a great beef barley soup.
OMG This was sooo amazing. I had 5 teenage boys to feed. I made enough for 2 pans, and used puff pastry over one and Mashed Potatoes with Boursin over the other. I used Bisto gravy thickener instead of Corn Starch becuase that’s what I had. Also I couldn’t find cremini at the store, so used bella mushrooms, maybe they are the same? Not sure. And whenever a recipe calls for a certain number of slices of bacon – I read that as one pound – and trim the fattiest bits away. The house smelled wonderful and the boys were all looking for leftovers later. I would make this every weekend if I could. I may have added Worcestershire sauce too because it seemed like the right thing to do.