Steak and Guinness Pie

I had never had Steak and Guinness Pie.  In fact, I had never heard of it until my son-in-law was in a cooking contest and the ingredient that had to be in the recipe was Guinness Beer.  When my daughter told me he made Steak and Guinness Pie and won first place, my thought was how cool, what in the world in Steak and Guinness Pie.  I actually think she said Guinness Pie and I couldn't imagine beer pie!

Regardless, I read through numerous recipes and thought I knew what I was going to do until I saw Diane's post at 2 Stews.  Not only did her stew have beer, it had wine and beef broth.  I think that the wine smoothed out the gravy...oh, yes, it did!  I have never seen a recipe on Diane's blog that I didn't like!  You really must visit her.  She shares her many travels with her readers:  museums, antique shops, restaurants, recipes, you name it!  Stop by, you won't be disappointed.


I did alter the recipe just a little.  I had a tri-tip steak in the refrigerator so I used that instead of chuck roast and since I have never met a carrot that I didn't like, I added carrots to the mix.  I loved having mashed potatoes on the side.



Yield:  About 6 cups; Serves 4-6


1 1/4 pounds tri-tip steak, trimmed and cut into 1 inch cubes
2 tablespoons olive oil
1 large onion, chopped
8 ounces baby bella mushrooms, sliced
3-4 carrots, peeled, sliced
5 cloves garlic, peeled and finely chopped
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried herbes de Provence or equivalent mixture of herbs
1 cup (8 ounces) Guinness Extra Stout beer
1 cup dry red wine
15 ounces beef broth
1 tablespoon flour
1 tablespoon butter, softened
salt and pepper to taste
1 sheet puff pastry, thawed if frozen


Preheat oven:  400°


In a large dutch oven or heavy pot, heat the olive oil over medium high heat. Add the beef and sear until it is brown on all sides. Add the chopped onion, mushrooms, and carrots lower the heat to medium and continue cooking until the onion is translucent and the mushrooms are done. 


Stir in the garlic and cook about a minute more. Add the tomato paste, bay leaves and herbes de Provence, stirring until well blended. Pour in the beer, wine, and beef broth, stirring well. Cover, reduce heat and simmer for an hour to an hour and a half. The meat should be very tender.  Take off the cover and taste for richness. If it needs more flavor and reducing, simmer for a short while longer uncovered.

In a small bowl, work the flour into the butter to form a ball. Stir the butter/flour mixture well into the simmering stew to thicken. Salt and pepper to taste. At this point you may cool the stew and refrigerate to use later. If serving right away spoon into a casserole or casseroles, and top with a layer of puff pastry. Brush the pastry with milk or beaten egg for added color, and bake in a preheated 400 degree oven until golden brown. Serve with vegetables on the side.

Makes about 6 cups.
Serves 4-6.