A copper pot filled with beef and Guinness pie topped with puff pastry on a towel on a cooking rack with a bottle behind it.

This beef and Guinness pie is essentially traditional Irish beef stew filled with onions, carrots, celery, garlic, beef broth, and herbs, all topped with some lovely and simple store-bought puff pastry. Simple, delicious, and marvelously hearty.

A copper pot filled with beef and Guinness pie topped with puff pastry on a towel on a cooking rack with a bottle behind it.

The One was all over this beef and Guinness pie. Which is odd, because we're not big beer drinkers—especially not Guinness. The One is partial to wine, and I like my cocktails clear (think gin or vodka), thank you very much. [Editor's Note: Not big beer drinkers? Hah. Try not beer drinkers at all. You should have seen the look on David's face the first—and only—time I invited him out for a beer.]

Nonetheless, when he and I couldn't think of what to make for dinner on an unassuming and lazy Sunday not long ago, and I tossed out some recipe suggestions from the site, he chose this Guinness pie recipe. After some searing, stirring, and stewing, the filling was ready to go into an old-fashioned 2-quart casserole. We covered it with a gorgeous sheet of Dufour's Puff Pastry (the best commercial pastry out there) and slid the whole shebang into the oven.

What came out was the kind of traditional pie you'd expect four and 20 blackbirds to come flying out of—proudly puff-chested and gorgeously golden. The true test was left to our friend and guest Danny, a take-no-prisoners type of Brit. She pronounced the beef and Guinness pie a huge success.–David Leite

Beef Pot Pie with Guinness FAQs

What is stewing beef?

Stewing beef comes from a number of different beef cuts, including round, chuck, or sirloin cuts. It's usually cooked into a stew by adding it to liquid and simmering for a long period of time on low heat. Stewing any meat will make the meat soft, fork-tender, and super flavorful.

How do I thicken the braising liquid?

A few of our testers found that the stew hadn't reduced to their liking before adding the pastry top. If you encounter the same thing, don't fear…just follow their advice. Put a little flour (or cornstarch) into a small bowl and add a few spoonfuls of the braising liquid (never add dry to wet or you'll get lumps!), whisk until smooth, and pour back into the pot. Continue stirring until thickened.

Why do you recommend Dufour pastry?

We always recommend, if you can, to opt for all-butter puff pastry, which not only lacks the multisyllabic unnatural ingredients found in mass-market brands but also tastes infinitely better. And for us that means Dufour. Trust us–they "envelop a butter block" in layers of dough and not much else. They know what they're doing and David has trusted them for years. Or, even better? Make your own.

Beef Pot Pie with Guinness

A copper pot filled with beef and Guinness pie topped with puff pastry on a towel on a cooking rack with a bottle behind it.

This beef and Guinness pie is essentially traditional Irish beef stew filled with onions, carrots, celery, garlic, beef broth, and herbs, all topped with some lovely and simple store-bought puff pastry. Simple, delicious, and marvelously hearty.

Katie Quinn Davies

Prep 45 mins

Cook 2 hrs 15 mins

Total 3 hrs

  • 2 heaping teaspoons all-purpose flour
  • 1 1/2 pounds stewing beef such as chuck, cut into bite-size chunks
  • 2 tablespoons olive oil plus more as needed
  • 1 medium onion diced (about 1 1/2 cups)
  • 4 cloves garlic crushed
  • 1 medium carrot diced
  • 2 stalks celery diced
  • 1 1/2 cups store-bought or homemade beef broth
  • 3 cups Guinness
  • One (14-oz) can diced tomatoes drained
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons A.1. Steak Sauce
  • Small handful each rosemary, thyme, and flat-leaf parsley leaves finely chopped
  • Sea salt and freshly ground black pepper to taste
  • 1 sheet puff pastry (preferably Dufour brand)
  • 1 large egg yolk mixed with a little milk

  • Dump the flour in a shallow bowl and lightly toss the meat in it to completely coat it.

  • Heat 1 tablespoon olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Working in batches, lightly brown the meat on all sides, adding more oil to the pan as needed. Drain on paper towels.

  • Add the remaining tablespoon oil to the drippings in the pan along with the onion and garlic and cook, stirring occasionally, over medium heat until softened, 3 to 4 minutes. Add the carrot and celery, reduce the heat to medium-low, and cook for 5 to 6 minutes.

  • Return the meat to the pan, then add the stock or broth, Guinness, canned tomatoes, Worcestershire sauce, steak sauce, and chopped herbs and stir, using a wooden spoon to scrape any bits stuck to the bottom of the pan. Season to taste with salt and pepper, then bring to a boil. Reduce the heat to low and gently simmer, uncovered, until the meat is tender and the sauce has thickened, stirring occasionally and skimming any fat from the surface, 1 1/2 to 2 1/2 hours.

  • Spoon the stew into an ovenproof pot or dish about 7 inches in diameter. Let cool. Alternatively, if you'd like a nice dome to your pot pie—and, hey, who doesn't?!—heap the filling in a slightly smaller baking dish.

  • Preheat the oven to 400°F (200°C).

  • Brush the outside edge of the pot or dish with water, then gently place the sheet of pastry over the stew, pinching the pastry against the edge of the pot or dish to seal. (lf you like, you can crimp the pastry to form a decorative edge.) Brush the pastry generously with the egg wash and bake for 30 to 40 minutes, until the pastry is puffed and golden brown. Serve hot from the oven.

Serving: 1 portion Calories: 964 kcal (48%) Carbohydrates: 44 g (15%) Protein: 37 g (74%) Fat: 66 g (102%) Saturated Fat: 21 g (131%) Polyunsaturated Fat: 5 g Monounsaturated Fat: 34 g Trans Fat: 2 g Cholesterol: 167 mg (56%) Sodium: 942 mg (41%) Potassium: 848 mg (24%) Fiber: 3 g (13%) Sugar: 5 g (6%) Vitamin A: 2767 IU (55%) Vitamin C: 7 mg (8%) Calcium: 98 mg (10%) Iron: 6 mg (33%)

Recipe Testers' Reviews

Originally published January 13, 2019

Recipe © 2012 Katie Quinn Davies. Photo © 2012 Katie Quinn Davies. All rights reserved. All materials used with permission.

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