Hairy Bikers Steak And Guinness Pie Recipe
Hairy Bikers Steak and Guinness Pie is a classic British pub dish featuring tender chunks of beef and savory vegetables slowly simmered in a rich, flavorful gravy made with Guinness stout. This hearty filling is topped with a perfectly flaky puff pastry crust and baked to golden perfection, delivering the ultimate comfort food experience for a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours 35 minutes
- Total Time: 2 hours 55 minutes
- Yield: 6 servings 1x
- Category: Main
- Method: Baking
- Cuisine: British
Ingredients
Scale
Meat and Vegetables
- 1 tbsp olive oil
- 1 kg beef steak (such as chuck or braising steak), cut into 2.5cm cubes
- 2 large onions, roughly chopped
- 2 carrots, peeled and chopped
- 2 celery sticks, chopped
- 150g button mushrooms, halved
Liquids & Seasonings
- 2 tbsp plain flour
- 500ml Guinness stout
- 500ml beef stock
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 2 sprigs fresh thyme
Pastry and Finishing
- 375g sheet ready-rolled puff pastry
- 1 egg, beaten, for egg wash
Instructions
- Searing the Beef: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over high heat. Season the beef cubes with salt and pepper, then brown them in batches to avoid overcrowding. Once browned, set the beef aside.
- Sautéing the Vegetables: Turn the heat to medium, add the onions, carrots, and celery to the pot, and cook, stirring occasionally, for about 10 minutes until softened and lightly browned.
- Making the Roux: Sprinkle the plain flour over the vegetables and stir continuously for 1 minute to cook out the raw taste of the flour, forming a roux that will thicken the sauce.
- Deglazing and Simmering: Gradually pour in the Guinness stout while scraping the bottom of the pot to loosen the browned bits. Add the beef stock, Worcestershire sauce, bay leaves, and thyme sprigs. Bring to a simmer.
- Cooking the Filling: Return the browned beef to the pot, stir well, then cover and reduce heat to low. Let the filling simmer gently for at least 2 hours, or until the beef is very tender.
- Adding Mushrooms: Stir in the mushrooms during the last 30 minutes of cooking. After the beef is tender, remove the bay leaves and thyme sprigs. Season to taste with salt and pepper. Let the filling cool completely before proceeding.
- Assembling the Pie: Preheat your oven to 200°C (180°C fan). Spoon the cooled filling into a 2-liter capacity pie dish. Cover with the puff pastry, pressing firmly around the edges to seal and trimming any excess pastry. Brush the pastry top with beaten egg and cut a small vent in the center to allow steam to escape.
- Baking the Pie: Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is puffed and deeply golden brown. Serve hot.
Notes
- Ensure you brown the beef properly in batches for a rich and deep flavor.
- Allow the filling to cool fully before adding the pastry to prevent sogginess.
- Don’t skip deglazing the pot – it adds tremendous flavor by capturing browned bits.
- Use ready-rolled puff pastry for a quick, flaky crust.
- Check the beef is fork-tender after slow cooking to guarantee perfect texture.
- The filling can be prepared up to two days ahead and refrigerated to deepen flavors before baking.
- You can substitute Guinness with another stout or dark ale if preferred, keeping in mind it will affect the flavor profile.
Keywords: Steak and Guinness Pie, British Pie, Beef Pie, Puff Pastry, Comfort Food, Slow Cooked Beef, Guinness Recipe, Hairy Bikers Recipes
