There’s something about the combination of beef, mushrooms, and Guinness that brings to mind cozy nights spent with family and friends, the kind where stories and laughter flow as freely as the beer. I first came across the idea of a Beef Mushroom Guinness Pie during a trip to Ireland, where the hearty dish was served in a charming, rustic pub. The rich aroma of the slow-cooked beef mingling with the earthy mushrooms and the malty notes of the Guinness was simply irresistible.
Inspired by that memory, I decided to recreate this dish at home, adding my own little tweaks to perfect it. This pie is a real crowd-pleaser, perfect for family dinners or when you have friends over for a casual get-together. The beauty of this recipe lies in its versatility—you can prepare it using an Instant Pot, oven, or slow cooker, making it suitable for any kitchen setup.
One tip I’ve found to enhance the flavor is using Baby Bella mushrooms, which add a deeper, more robust taste. Also, don’t skip the bouquet garni—a simple bundle of fresh herbs tied together—which infuses the pie with a wonderful aromatic depth. And of course, the crowning glory is the golden, flaky puff pastry that tops the pie, making each bite a delightful mix of textures and flavors.
Whether you’re looking to impress your guests with a taste of Ireland or simply craving a comforting, savory pie, this Beef Mushroom Guinness Pie is sure to hit the spot. Pair it with a pint of Guinness, and you’ve got a meal that’s bound to become a favorite in your household.
Making the Beef Mushroom Guinness Pie
Ingredients
- 2 pounds beef round, cut into 2-inch cubes
- 1/2 cup all-purpose flour
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 3-4 tablespoons olive oil (for browning the beef)
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 14 ounces button mushrooms, thinly sliced (Baby Bella mushrooms can be used)
- 5 large carrots, peeled and cut into 1-inch chunks
- 2 stalks celery, cut into 1/4-inch pieces
- 2 cups Guinness Stout
- 1 cup fat-free beef broth
- 2-3 dashes Worcestershire sauce
- 1/2 teaspoon dry ground mustard
- Salt and pepper, to taste
- 1 teaspoon cornstarch
- 4 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 sprig fresh rosemary
- Kitchen twine
- 1 package Puff Pastry (17.3 ounces)
- 1 medium egg, whisked well
Directions
Mix flour, black pepper, garlic powder, onion powder, and salt in a large bowl. Coat the beef pieces in the flour mixture, shaking off any excess. Set aside.
For the Instant Pot, set it to Sauté mode and heat 1 tablespoon of olive oil. Brown the beef in batches, adding more oil as needed. Remove browned beef and set aside.
Add the remaining olive oil, onions, and garlic to the pot, sautéing for 2-3 minutes. Pour in the Guinness Stout to deglaze, scraping up any browned bits. Add mushrooms, celery, carrots, beef broth, and bouquet garni.
Seal the Instant Pot and set to Meat/Stew mode for 30 minutes. Quick release the pressure and remove the lid. Mix 1/4 cup of the cooking liquid with cornstarch and stir back into the pot. Discard the bouquet garni. Adjust seasoning if needed.
For oven braising, preheat the oven to 325°F. Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Brown the beef in batches, adding more oil as needed. Remove browned beef and set aside.
Add the remaining olive oil, onions, and garlic to the pot, sautéing for 2-3 minutes. Deglaze with Guinness Stout, scraping up any browned bits. Add mushrooms, carrots, celery, beef broth, and bouquet garni. Season with salt and pepper.
Cover and braise in the oven for about 2 1/2 hours. Mix cornstarch with 1/4 cup of water and stir into the pot. Cook for another 30 minutes if needed. Discard the bouquet garni. Adjust seasoning if needed.
For the slow cooker, brown the beef in a Dutch oven over medium heat with 1 tablespoon of olive oil. Add more oil as needed. Transfer the beef to the slow cooker.
Add onions and garlic to the pot and sauté for 2-3 minutes. Deglaze with Guinness Stout and transfer to the slow cooker. Add mushrooms, carrots, celery, beef broth, and bouquet garni. Season with salt and pepper.
Cover and cook on low for 6 hours or high for 4 hours. Mix cornstarch with 1/4 cup of cooking liquid and stir back into the slow cooker. Discard the bouquet garni. Adjust seasoning if needed.
To prepare individual pies, preheat the oven to 375°F. Cut puff pastry to fit slightly wider than the crocks. Divide the beef mixture among crocks, top with pastry, cut slits for air, brush with egg wash, and bake for 15 minutes until golden.
For a large pie, transfer the beef mixture to a pie pan. Combine puff pastry sheets and lay over the pie. Cut slits for steam, brush with egg wash, and bake for 15-20 minutes until golden.
To make a bouquet garni, lay a 12-inch piece of kitchen twine on a table. Place parsley, thyme, bay leaf, and rosemary on the twine, wrap, and tie them up.
FAQs:
What type of beef is best for Beef Mushroom Guinness Pie?
For this recipe, beef round cut into 2-inch cubes is ideal. This cut is tender and flavorful, especially after slow cooking in the stew.
Can I use a different type of beer instead of Guinness Stout?
Yes, you can substitute Guinness Stout with another stout or dark beer. However, Guinness adds a distinct rich flavor that complements the beef and mushrooms well.
How can I make this recipe gluten-free?
To make this recipe gluten-free, use a gluten-free all-purpose flour for dredging the beef and ensure your beef broth and puff pastry are also gluten-free. Additionally, check that your beer is a gluten-free variety.
What is the purpose of the bouquet garni and can I omit it?
The bouquet garni, which includes parsley, thyme, bay leaf, and rosemary, infuses the stew with aromatic flavors. While you can omit it, using these herbs enhances the dish’s overall taste.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 350°F and bake until the pie is heated through, about 20 minutes. You can also reheat individual portions in the microwave, though the puff pastry may lose some of its crispiness.
Beef Mushroom Guinness Pie
Ingredients
- 2 pounds beef round cut into 2-inch cubes
- 1/2 cup all-purpose flour
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 3-4 tablespoons olive oil for browning the beef
- 1 large yellow onion thinly sliced
- 2 cloves garlic minced
- 14 ounces button mushrooms thinly sliced (Baby Bella mushrooms can be used)
- 5 large carrots peeled and cut into 1-inch chunks
- 2 stalks celery cut into 1/4-inch pieces
- 2 cups Guinness Stout
- 1 cup fat-free beef broth
- 2-3 dashes Worcestershire sauce
- 1/2 teaspoon dry ground mustard I use Coleman's dry mustard
- Salt and pepper to taste
- 1 teaspoon cornstarch
- 4 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 sprig fresh rosemary
- Kitchen twine
- 1 package Puff Pastry 17.3 ounces
- 1 medium egg whisked well
Instructions
- Dredge beef in flour by mixing flour, black pepper, garlic powder, onion powder, and salt in a large bowl. Coat each piece of beef in the flour mixture and shake off the excess. Set aside.
Instant Pot Instructions:
- Set your Instant Pot to Sauté mode. Once hot, add 1 tablespoon of olive oil and brown the beef in batches, adding more oil as needed. Remove browned beef and set aside.
- Add the remaining tablespoon of olive oil, onions, and garlic to the pot. Sauté for about 2-3 minutes.
- Deglaze the pot with Guinness Stout, scraping up any browned bits from the bottom. Add mushrooms, celery, carrots, beef broth, and bouquet garni (see below).
- Seal the Instant Pot and set to Meat/Stew mode for 30 minutes. Quick release the pressure, then remove the lid.
- Mix 1/4 cup of the cooking liquid with cornstarch and stir back into the pot. Remove and discard the bouquet garni. Adjust seasoning if needed.
Oven Braised Instructions:
- Preheat oven to 325°F. In a Dutch oven, heat 1 tablespoon of olive oil over medium heat. Brown the beef in batches, adding more oil as needed. Remove browned beef and set aside.
- Add the remaining tablespoon of olive oil, onions, and garlic to the pot. Sauté for about 2-3 minutes.
- Deglaze with Guinness Stout, scraping up any browned bits. Add mushrooms, carrots, celery, beef broth, and bouquet garni. Season with salt and pepper.
- Cover and braise in the oven for about 2 1/2 hours. Mix cornstarch with 1/4 cup of water and stir into the pot. Cook for another 30 minutes if needed. Remove and discard the bouquet garni. Adjust seasoning if needed.
Slow Cooker Instructions:
- Brown the beef in a Dutch oven over medium heat with 1 tablespoon of olive oil. Add more oil as needed. Transfer beef to the slow cooker.
- Add onions and garlic to the pot and sauté for 2-3 minutes. Deglaze with Guinness Stout and transfer to the slow cooker.
- Add mushrooms, carrots, celery, beef broth, and bouquet garni. Season with salt and pepper.
- Cover and cook on low for 6 hours or high for 4 hours. Mix cornstarch with 1/4 cup of cooking liquid and stir back into the slow cooker. Remove and discard the bouquet garni. Adjust seasoning if needed.
Preparing the Individual or One Large Pie:
- Preheat oven to 375°F. For individual pies, cut puff pastry to fit slightly wider than the crocks. Divide the beef mixture among crocks, top with pastry, and cut slits for air. Brush with egg wash and bake for 15 minutes until golden.
- For a large pie, transfer beef mixture to a pie pan. Combine puff pastry sheets and lay over the pie. Cut slits for steam, brush with egg wash, and bake for 15-20 minutes until golden.
How to make a Bouquet Garni:
- Lay a 12-inch piece of kitchen twine on a table. Place parsley, thyme, bay leaf, and rosemary on the twine, wrap, and tie them up.
