Steak & Guinness Pie


Recipe Directions

  1. Cut beef chuck steak into 3cm pieces.

  2. Place flour in a large bowl and season with salt and pepper. Add the beef and gently toss to lightly coat with the flour mixture.

  3. Heat olive oil in a large flameproof casserole dish over high heat. Sear beef for approx. 5 minutes.

  4. Heat olive oil in a pan over medium heat. Caramelise onions, adding garlic for final 1 minute.

  5. Combine beef, Guinness, beef stock, bay leaves, thyme, onion and garlic in casserole dish, and bring to the boil.

  6. Reduce heat to very low and cook uncovered, for 1 hour or until beef is tender and sauce thickens slightly. Set aside for 15 minutes to cool.

  7. In the meantime, preheat oven to 200°C. Line 5 ovenproof ramekins with pastry sheets.

  8. Spoon beef mixture evenly among ramekins. Place a piece of pastry over each dish and use a small, sharp knife to cut a small slit in the top of each pie to help release steam.

  9. Place on an oven tray and bake for 15-20 minutes, or until pastry is puffed and reaches desired colour.

  10. Remove from oven and serve immediately with mashed potatoes and peas.

Olive oil

Salt & pepper

1/2 cup plain four

800g beef chuck steak

4 large brown onions, cut into quarters

3 garlic cloves, crushed

400ml liquid beef stock 

2 bay leaves

10 sprigs of fresh thyme

3 sheets of puff pastry

1 can of Guinness Draught (440ml)

Mashed potatoes and green peas, to serve



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