Beef and Stout Pie

The Beef and Stout Pie is a quintessential comfort dish that combines tender chunks of beef and hearty root vegetables, all simmered in a rich, stout-infused gravy. Encased beneath a flaky, golden-brown pastry, this pie offers a satisfying blend of textures and deep, savory flavors that are perfect for warming up on a chilly day. This traditional Irish-inspired recipe is ideal for family dinners or special occasions like St. Patrick’s Day. The combination of slow-cooked beef, aromatic herbs, and the bittersweet notes of stout beer creates a robust and comforting meal that’s sure to become a household favorite.

Full recipe:

Ingredients:

For the Pie Filling:

• 1 cup all-purpose flour

• 1 teaspoon fine sea salt

• ½ teaspoon ground black pepper

• 2 pounds beef stew meat (such as chuck roast), cut into 1-inch cubes

• 2 tablespoons bacon fat or unsalted butter

• 2 cups stout beer (e.g., Guinness)

• 2 cups beef bone broth or stock

• 2 teaspoons Worcestershire sauce

• 1 medium celeriac (celery root), peeled and cubed

• 2 large parsnips, peeled and cubed

• 3 large carrots, peeled and cubed

• 2 medium yellow onions, chopped

• 2 tablespoons fresh thyme leaves

For the Pastry:

• 1 cup all-purpose flour

• 1 cup whole wheat pastry flour

• ¼ cup rolled oats, divided

• ¾ cup cold unsalted butter, diced

• ¼ cup heavy cream, plus additional for brushing the pastry

Directions:

1. Prepare the Stew:

   • Preheat the oven to 275°F (135°C).

   • In a large mixing bowl, whisk together 1 cup all-purpose flour, sea salt, and black pepper. Add the beef stew meat and toss until each piece is well-coated.

   • In a Dutch oven over medium-high heat, melt the bacon fat or butter. Add the coated beef and brown on all sides, about 5 minutes per side.

   • Pour in the stout beer, beef broth, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Cover and transfer to the preheated oven. Cook for 90 minutes.

   • After 90 minutes, stir in the celeriac, parsnips, carrots, onions, and fresh thyme. Return to the oven and cook, uncovered, for an additional 60 minutes, stirring occasionally, until the vegetables are tender and the liquid has thickened.

   • Remove from the oven and let the stew cool slightly. Transfer the stew into a 2-quart round baking dish or individual ramekins.

2. Prepare the Pastry:

   • While the stew is cooking, combine the all-purpose flour, whole wheat pastry flour, and 2 tablespoons of rolled oats in a food processor. Add the cold diced butter and pulse until the mixture resembles coarse cornmeal.

   • Slowly add the heavy cream through the feed tube, pulsing until the dough comes together.

   • Turn the dough out onto a floured surface, shape it into a disk, wrap in parchment paper, and refrigerate for about an hour.

3. Assemble the Pie:

   • Increase the oven temperature to 375°F (190°C). Line a rimmed baking sheet with parchment paper.

   • On a floured surface, roll out the chilled pastry dough to fit the top of your baking dish or ramekins. Sprinkle the remaining rolled oats over the pastry.

   • Place the rolled-out pastry over the stew-filled baking dish(es), pressing the edges to seal. Cut a few slits in the top to allow steam to escape. Brush the pastry with additional heavy cream.

   • Place the pie(s) on the prepared baking sheet and bake for 30-35 minutes, until the pastry is golden brown and crisp.

   • Remove from the oven and let cool slightly before serving.

Prep Time: 20 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes

Kcal: Approximately 450 kcal per serving | Servings: 6 servings

The Ultimate Beef and Stout Pie: A Hearty and Flavorful Classic

Introduction

Few dishes embody comfort food as perfectly as Beef and Stout Pie. This rich, savory dish features slow-braised beef and root vegetables cooked in a stout-infused gravy, topped with a flaky, golden-brown pastry crust. Originating from the traditional British and Irish culinary heritage, this pie has become a staple in pubs and home kitchens alike. Its deep flavors, tender meat, and satisfying texture make it an all-time favorite, especially during the colder months.

The History of Beef and Stout Pie

Beef and Stout Pie has roots in British and Irish cuisine, where meat pies have been enjoyed for centuries. The concept of meat pies dates back to medieval times when they were called “coffyns”—thick pastry shells filled with meat and gravy. These early pies were made to preserve food and provide a hearty meal for laborers and travelers.

Stout, a dark beer known for its rich maltiness and bitter undertones, became a popular cooking ingredient in the 18th and 19th centuries, particularly in Ireland. The pairing of beef with stout beer was a natural progression in pub-style cuisine, as the deep, roasted flavors of stout complement the rich, meaty taste of beef. Today, Beef and Stout Pie remains a beloved dish, often served in pubs alongside a pint of the same stout used in its preparation.

Why This Recipe is the Best

1. Rich, Deep Flavors

The secret to a great Beef and Stout Pie lies in the slow-cooked filling. The beef is seared to create a rich umami base, then simmered with stout beer, which adds a bittersweet depth to the gravy. The addition of Worcestershire sauce enhances the umami even further, making each bite irresistibly flavorful.

2. Hearty and Satisfying

This dish is designed to be filling and nourishing. The combination of tender beef, root vegetables, and thick gravy creates a satisfying meal that is perfect for cold nights. The buttery, flaky crust adds a delightful contrast in texture, making the pie even more enjoyable.

3. Nutritional Benefits

Despite being a comfort dish, Beef and Stout Pie also has several nutritional benefits:

• High in Protein: The beef provides essential protein for muscle repair and overall health.
• Rich in Vitamins and Minerals: Root vegetables like carrots and parsnips offer fiber, vitamin A, and antioxidants.
• Bone-Strengthening Elements: Cooking with beef bone broth enhances the nutritional profile by adding collagen and minerals like calcium and magnesium.

4. Perfect for Meal Prep

Beef and Stout Pie is an excellent meal-prep option. The filling can be made in advance and stored in the refrigerator for up to three days or frozen for several months. This makes it easy to assemble the pie whenever you need a comforting meal.

5. Customizable and Versatile

While this recipe stays true to traditional flavors, it can be easily customized:

• Vegetable Variations: Swap out parsnips for potatoes or add mushrooms for extra umami.
• Crust Options: Use store-bought puff pastry for convenience or make a homemade shortcrust pastry for a richer texture.
• Beer Alternatives: If you’re not a fan of stout, you can use a milder ale or even a beef stock reduction for a similar effect.

How to Serve Beef and Stout Pie

This dish is best served warm, straight out of the oven. For a classic pub-style experience, pair it with:

• Mashed Potatoes: Creamy mashed potatoes complement the pie’s rich gravy.
• Steamed Greens: Kale, cabbage, or Brussels sprouts add a fresh contrast to the dish’s heaviness.
• Pickled Vegetables: A side of pickled onions or beets balances the deep flavors with acidity.
• A Pint of Stout: Enjoying the same stout used in the recipe enhances the experience.

Cooking Tips for the Best Results

1. Use the Right Cut of Beef

For the most tender and flavorful filling, choose well-marbled cuts like chuck roast or brisket. These cuts break down beautifully when slow-cooked, creating a melt-in-your-mouth texture.

2. Cook the Filling Slowly

Rushing the cooking process will result in tough meat. A slow, low-temperature braise allows the beef to absorb all the flavors and become fork-tender.

3. Let the Filling Cool Before Assembling

To prevent a soggy crust, let the stew filling cool slightly before topping it with pastry. This keeps the bottom crust from becoming overly soft.

4. Egg Wash for a Golden Crust

Brushing the pastry with a beaten egg before baking gives it a beautiful golden-brown finish.

5. Allow the Pie to Rest

After baking, let the pie rest for 10-15 minutes before serving. This allows the filling to set and makes slicing easier.

Conclusion

Beef and Stout Pie is a timeless dish that brings together the best elements of comfort food—tender, slow-cooked beef, rich gravy, hearty vegetables, and a flaky pastry crust. Whether you’re making it for a cozy family dinner, a special gathering, or just to indulge in a pub-style meal at home, this pie is guaranteed to impress.By following this recipe, you’ll create a dish that captures the essence of traditional Irish and British cuisine while providing nourishment and satisfaction in every bite. Enjoy your homemade Beef and Stout Pie with a side of mashed potatoes and a cold pint of stout for the ultimate dining experience!