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How To make Steak & Guinness Pie
2 1/4 lb Round steak
1 tb Flour
1 ts Brown sugar
1 tb Raisins; (opt)
5 Onions
10 fl Guinness
8 sl Bacon
3 oz Lard
Parsley; chopped 1 Recipe of short pastry*
*For double-crust pie in deep pie dish. -- Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small. Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted) and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325-350F) for 2 1/2 hours. Stir occa- sionally, and add a little more Guinness or water if the rich brown gravy gets too thick. Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished, probably about 10 more minutes. Variation: for the brown sugar, substitute 3 T honey.
How To make Steak & Guinness Pie's Videos
Slow Cooker Beef and Guinness Pie Filling
In this video, I make a delicious slow cooker beef and Guinness pie filling. It’s so delicious you can eat the pie filling right out of the slow cooker.
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Cooking a pie filling in a slow cooker is a great way to achieve a flavor-packed filling with tender meat. The long cook time will ensure that when you go to taste, you will be amazed at the result.
The major highlight of this beef pie filling is the Guinness. It’s a subtle but fulfilling flavor that will have you going back for seconds. The beef cooks to be so tender that it will just melt in your mouth.
If you require a list of ingredients for this slow cooker beef and Guinness pie, then you can find it below. I recommend either buying some fresh or frozen puff pastry for the best results. Homemade is also great but can be a bit time-consuming.
Pie Filling
¼ cup corn-starch
1 tsp. salt
¼ tsp. pepper
1kg (2.2 lb) chuck steak
2 onions sliced
1 Tbsp. garlic crushed
1 carrot diced
400ml (13.5 fl oz) Guinness
1 cup beef stock
2 bay leaves
Pie Case
2 Sheets puff pastry
1 egg, beaten
This pie filling will keep for a day or two in the refrigerator, so it’s fine if you want to prepare it ahead of when you need it. I would keep the filling out of the pie cases until you’re just about to place them into the oven.
You can go one step further with this pie filling by adding some bacon or even potato. Keep in mind these additions will alter the flavors of the dish.
If the pie filling is a little too runny for your liking, then add a mix of cornstarch and water. This paste will thicken the pie mixture drastically. If it is too runny, then it might leak out of your pies, so it's best to thicken it.
I hope that this video is helpful when you go to make some slow cooker beef and Guinness pie filling. If you have some thoughts, then please don’t hesitate to leave a comment below or over at slowcookingperfected.com
Absolutely Delicious STEAK And GUINNESS Ale Pie - NOM NOM NOM
Something very special this week with my sensational Steak and Guinness Pie recipe. Succulent beef shin, slow cooked to melt in the mouth perfection and encased in crispy golden pastry. I certainly had a twitching in my loins while making this before it brought me to a climax of unbridled joy. Don't check your browser either. You're definitely still on Youtube and not Instagram.
Steak and Ale Pie recipe:
Filling:
900g chopped shin beef seasoned with salt and pepper plus the marrow from the bones if you have them
1 large onion
2 medium carrots
150-200g sliced mushrooms
2-3 cloves garlic
1 tsp mustard
1 tbsp tomato puree
1.5 tsps salt
Half a tsp pepper
1.5 tbsps Worcester sauce
Dried herbs of choice
0.5 tsps sugar
Around 500ml Guinness
200-300ml water
Around 2 tsps corn starch with cold water to thicken
Shortcrust Pastry recipe:
400g all purpose flour
200g butter
1 tsp salt
0.5 tsp pepper
1 level tsp each of dried thyme and oregano
0.5 tsp baking soda
2 eggs
1-2 tbsps milk
2 egg yolks and a splash of milk for the glaze
Enjoy!
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Guinness Steak Pie - 吉尼斯馅饼
Recipe at:
A traditional steak and mushroom pie, with the Guinness giving it a robust and rich flavour. As it cooks slowly in the oven, the meat become melt in your mouth tender. The meat in dark silky gravy from the reduced stout and stock, enriched from the mushroom and beef flavour...yumms. Topped with flaky buttery puff pastry, it is a dish that delivers a good cheer to the soul.
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Beef Guinness pie with blue cheese | SBS Food
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Poh's back to show you how blue cheese adds an extra depth of flavour to savoury pastry crusts.
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Cooking the classic Steak and Ale Pie | Paul Hollywood’s Pies & Puds
Paul goes on the hunt for a meaty filling for his pie...buffalo.
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The Best Pie - a New Zealand Steak and Cheese Pie
Who makes the best pie? In my opinion, it’s the Kiwis (but I may be biased). This is a classic New Zealand pie - the steak and cheese pie! Follow along and make it at home.
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Ingredients
- 1.2kg beef brisket, silver skin removed and diced into 2.5cm cubes
- 2 tbsp grapeseed oil
- Two medium size carrots, diced
- Two brown onions, finely diced
- One stick of celery, finely diced
- 500ml beef stock
- 4 dashes Worcestershire sauce
- 50g all-purpose flour
- Salt and pepper to taste
- 3 tsp cornflour
- 200g cheddar cheese
- One sheet of puff pastry
- One sheet of shortcrust pastry
Method
1. Start by seasoning your beef with salt and dusting it with flour.
2. In a large heavy-based pot (you have a lid for) over a high heat, add your grapeseed oil and let it heat up.
3. Once the grapeseed oil is hot, start sealing off your beef in batches so you don't crowd the pan.
4. Once all the beef is browned, remove from the pan and set it aside.
5. Add your onions to the pan and sauté for 1-2 minutes with a little salt.
6. Next, add your carrots and celery and cook for a few more minutes.
7. Add the beef back to the pot and add the Worcestershire sauce and stock.
8. Stir it, bring it to simmer and then turn down low. Cook for 2 hours or until the beef is tender but still holding together.
9. Once it's cooked, mix the cornflour with some cold water to make a slurry and while the beef stew is still over the heat stir it through to thicken up the sauce.
10. Pour this out onto a tray to cool before you start assembling your pie.
11. For the pie, start by greasing your pie tin and lay in the shortcrust pastry.
12. Line the pastry with grease-proof paper and pie weights and bake at 180°c for 20 minutes.
13. After the 20 minutes, remove the pie weights and place it back into the oven for another 15 minutes and then let it cool completely.
14. Once cool, add your beef mixture to the pie casing and top it with the grated cheese.
15. Egg wash the outside rim of the cooked pastry and lay on your puff pastry, cramping all the edges.
16. Egg wash the puff pastry and bake at 180°c for 30-35 minutes or until golden brown.
17. Enjoy.