Easy Savory Steak and Guinness Pies Recipe

Published Apr 4, 2024 By Elle Ann

Image credit: Aimee’s Food and Travel via YouTube

This yummy and classic pie is so delicious, and it just got easier to make with the help of a pressure cooker! It made the beef so tender that it literally melts in your mouth and the flavors are perfectly balanced, too, but you can still modify the flavors according to your preference.

You can prepare this with just a few simple steps with the help of this recipe by Aimee’s Food and Travel on YouTube. Learn how to make this now by reading the instructions down below and make sure to watch the video tutorial as well.

Ingredients for Steak and Guinness Pies:

2 pounds of beef chuck steak, cut into 1-1½-inch pieces
½ cup of bacon, diced
1 onion, peeled and diced
4-6 cloves of garlic, minced
2 cups of mushrooms, thickly sliced
3 large carrots, peeled and roughly chopped
3 tbsp of olive oil or grapeseed oil
1-2 tsp of salt and pepper, or more to taste
1 cup of Guinness
2 tbsp of tomato paste
1 tsp of sugar
2-3 sprigs of thyme
2 bay leaves
1⁄8 tsp of nutmeg
3 tbsp of all-purpose flour
2 sheets of frozen puff pastry
1 egg, beaten

How to Make Steak and Guinness Pies:

Step 1

Cut the beef into small bite-sized pieces and season them with salt and pepper, then heat about 2 tablespoons of oil in a frying pan, and sear the beef over medium-high heat until seared evenly on all sides.

Step 2

Remove the beef and set them aside, then in the same pan, add the diced onions and bacon, and cook them for about 5 minutes. Add the minced garlic, tomato paste, and sugar, then give them a good stir, and add some more salt and pepper followed by the flour.

Step 3

Stir them to combine, then slowly pour in the Guinness and beef broth, and add the thyme and bay leaves. Continue to stir scraping up the bottom, then put the cooked beef back into the pan, continue to stir to combine, and then season it with more salt and pepper to taste.

Step 4

Transfer the beef mixture to the pressure cooker, then close the lid, and set it on a high setting for about 25 minutes. Meanwhile, prepare the puff pastry, then preheat your oven to 400°F, and line the pie tins with the pastry.

Step 5

Carefully open the lid of the pressure cooker, then add the mushrooms and carrots, stir well, and cook them on high for 3 more minutes followed by a quick release. Open the lid, then give them a quick stir, and remove the thyme and bay leaves.

Step 6

Once the beef and vegetables are fork-tender, let the stew cool down for about 10 to 15 minutes, and adjust the taste as needed. Scoop the filling into each pie dish until almost filled to the top, then place the puff pastry circles on top, and crimp the edges to seal.

Step 7

Make slits on top for the steam to escape, then brush the top with beaten egg, and place them in the preheated oven. Allow them to bake for about 15 to 20 minutes or until the pastry is puffy and golden brown, then let them cool for around 15 to 20 minutes, and serve. Enjoy!