Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 cup Guinness beer
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- 1 cup beef broth
- 1 bay leaf
- 1 package pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large pot, heat the olive oil over medium heat. Add the beef and brown on all sides.
- Add the onion, carrots, and garlic; cook until softened.
- Stir in the tomato paste, thyme, and Worcestershire sauce. Pour in the Guinness and beef broth. Add bay leaf.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, until the beef is tender.
- Remove bay leaf and let the mixture cool.
- Roll out one pie crust and fit it into a pie dish. Fill with the beef mixture.
- Cover with the second pie crust, trim and crimp the edges. Make slits in the top crust to allow steam to escape.
- Brush the top with beaten egg.
- Bake for 30-35 minutes, or until the crust is golden brown.
Notes
- Serve with mashed potatoes or a side salad.
- You can make the filling a day in advance for better flavor.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: main dish
- Method: baking
- Cuisine: Irish
- Diet: meat-based
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg