Irish Beef and Vegetable Pie with Stout Gravy

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 40 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 40 minutes

Quick Ingredients

• 2.5 lb (1.1 kg) beef chuck, cut into 1-inch cubes
• 1.5 tsp kosher salt, 1 tsp black pepper (plus extra to taste)
• 6 tbsp all-purpose flour, divided
• 3 tbsp neutral oil (canola or vegetable)
• 3 tbsp unsalted butter
• 2 medium onions, diced; 3 carrots, sliced; 2 ribs celery, diced; 1 parsnip, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1.5 cups (355 ml) Irish stout (such as Guinness)
• 2 cups (480 ml) low-sodium beef stock
• 2 tsp Worcestershire sauce, 1 tsp dried thyme, 2 bay leaves, 1 tsp brown sugar
• 1 cup frozen peas; 2 tbsp chopped fresh parsley
• 1 package (about 14 oz/400 g) all-butter puff pastry, thawed
• 1 large egg beaten with 1 tbsp milk or water (for egg wash)

Do This

• 1. Pat beef dry, season with salt and pepper, dust with 3 tbsp flour. Brown in hot oil in batches; set aside.
• 2. In the same pot, melt butter and soften onions, carrots, celery, and parsnip. Add garlic and tomato paste; cook briefly.
• 3. Sprinkle in remaining 3 tbsp flour, cook 1 minute, then slowly pour in stout, scraping up browned bits.
• 4. Add stock, Worcestershire, thyme, bay leaves, brown sugar, and browned beef. Simmer covered 1.25–1.5 hours until beef is tender.
• 5. Uncover and simmer to thicken slightly. Stir in peas and parsley; adjust seasoning. Let filling cool 15–20 minutes.
• 6. Preheat oven to 400°F (200°C). Transfer filling to a deep pie dish, top with rolled puff pastry, trim edges, and crimp. Brush with egg wash and cut steam slits.
• 7. Bake 25–30 minutes until pastry is puffed and deeply golden and filling is bubbling. Rest 10 minutes before serving.

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Why You’ll Love This Recipe

• Classic Irish pub comfort: meltingly tender beef in a rich, stout-infused gravy under a shatteringly crisp puff pastry lid.
• Budget-friendly cut of beef becomes luxurious thanks to slow simmering and a deeply flavored sauce.
• Make-ahead friendly: the filling tastes even better the next day, so you can prep ahead and simply add the pastry before baking.
• Flexible and forgiving: easy to swap vegetables or adjust thickness of the gravy to your taste.

Grocery List

• Produce: 2 medium yellow onions, 3 medium carrots, 2 ribs celery, 1 large parsnip (optional but recommended), 3 cloves garlic, fresh flat-leaf parsley
• Dairy: Unsalted butter, 1 large egg, milk (or use water for egg wash)
• Pantry: Beef chuck (stewing beef), all-purpose flour, neutral oil, tomato paste, Irish stout, beef stock (low sodium), Worcestershire sauce, dried thyme, bay leaves, brown sugar, puff pastry (all-butter if possible), kosher salt, black pepper

Full Ingredients

For the Beef and Stout Gravy

• 2.5 lb (1.1 kg) beef chuck, cut into 1-inch (2.5 cm) cubes, trimmed of excess hard fat
• 1.5 tsp kosher salt (or 1 tsp fine sea salt), plus more to taste
• 1 tsp freshly ground black pepper, plus more to taste
• 6 tbsp all-purpose flour, divided (3 tbsp for dredging, 3 tbsp for thickening)
• 3 tbsp neutral oil (canola, vegetable, or sunflower)
• 3 tbsp unsalted butter
• 1 tbsp tomato paste
• 1.5 cups (355 ml) Irish stout (such as Guinness)
• 2 cups (480 ml) low-sodium beef stock
• 2 tsp Worcestershire sauce
• 1 tsp dried thyme (or 2 tsp finely chopped fresh thyme)
• 2 bay leaves
• 1 tsp light brown sugar (to gently balance the bitterness of the stout)

For the Vegetables

• 2 medium yellow onions, diced (about 2 cups / 300 g)
• 3 medium carrots, peeled and sliced into 0.5-inch (1.25 cm) rounds (about 2 cups / 250 g)
• 2 ribs celery, diced (about 1 cup / 120 g)
• 1 large parsnip, peeled and diced (about 1 cup / 120 g; optional but highly recommended)
• 3 cloves garlic, minced
• 1 cup (140 g) frozen peas (no need to thaw)
• 2 tbsp finely chopped fresh flat-leaf parsley, plus extra for garnish

For the Puff Pastry Lid and Finish

• 1 package frozen puff pastry (about 14 oz / 400 g), preferably all-butter, thawed in the refrigerator
• 1 large egg
• 1 tbsp milk or water (for egg wash)
• Flaky sea salt, for sprinkling on top (optional)

Step-by-Step Instructions

Step 1: Prep the Beef and Vegetables

Pat the beef cubes very dry with paper towels; this helps them brown instead of steam. In a large bowl, toss the beef with 1.5 tsp kosher salt and 1 tsp black pepper. Sprinkle 3 tbsp of the flour over the beef and toss until the cubes are lightly but evenly coated, shaking off any excess flour.

Prepare the vegetables: dice the onions, slice the carrots, dice the celery and parsnip, and mince the garlic. Have the tomato paste, stout, stock, and seasonings measured and ready. This makes the cooking process smooth once you start.

Step 2: Brown the Beef

Heat a large, heavy-based pot or Dutch oven (at least 5-quart capacity) over medium-high heat. Add the oil. When the oil is shimmering and hot, add about one-third of the beef in a single layer, leaving space between pieces. Brown on all sides, turning occasionally, for 6–8 minutes per batch until well caramelized.

Transfer browned beef to a plate and repeat with the remaining batches, adding a little more oil only if the pot looks dry. Do not rush this step; good browning means deeper flavor in the final gravy. Leave any browned bits (fond) in the pot; they will flavor the sauce later.

Step 3: Soften the Vegetables and Build the Flavor Base

Reduce the heat to medium. In the same pot, add the butter. Once melted, add the diced onions, carrots, celery, and parsnip along with a pinch of salt. Cook, stirring occasionally, for 8–10 minutes, until the onions are translucent and the vegetables are starting to soften and pick up some color.

Add the minced garlic and cook for 1 minute, stirring, until fragrant. Stir in the tomato paste and cook for another 1–2 minutes; this gently caramelizes the paste and adds depth. Sprinkle the remaining 3 tbsp flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste; the mixture will look thick and slightly pasty.

Step 4: Deglaze with Stout and Simmer the Filling

Pour about one-third of the stout into the pot while stirring, scraping up all the browned bits stuck to the bottom with a wooden spoon. Gradually add the rest of the stout, stirring constantly to avoid lumps. The mixture will thicken quickly into a glossy, dark sauce.

Slowly add the beef stock, stirring until smooth. Add the Worcestershire sauce, dried thyme, bay leaves, and brown sugar. Return the browned beef and any accumulated juices on the plate to the pot and stir to combine.

Bring the mixture just up to a simmer, then reduce the heat to low. Cover with a lid, leaving it slightly ajar, and gently simmer for 1 hour 15 minutes to 1 hour 30 minutes, stirring occasionally, until the beef is very tender and the flavors are well developed.

Step 5: Thicken and Finish the Filling

After the initial simmer, remove the lid and increase the heat to medium-low. Simmer uncovered for 10–15 minutes to allow the sauce to reduce slightly. You are aiming for a rich, thick gravy that will not run too much when you cut into the pie, but is still saucy and glossy. If it looks too thin, simmer a little longer; if it becomes too thick, add a splash of water or stock.

Stir in the frozen peas and chopped parsley. Taste and adjust seasoning with more salt and pepper as needed. Remove and discard the bay leaves. Turn off the heat and let the filling cool for 15–20 minutes; a slightly cooled filling helps the puff pastry sit on top without melting or sinking in.

Step 6: Prepare the Puff Pastry Lid and Assemble the Pie

While the filling cools, preheat your oven to 400°F (200°C). Lightly grease a deep 9–10 inch (23–25 cm) pie dish, an oven-safe 9–10 inch skillet, or a 2-quart (2 liter) baking dish. Transfer the warm filling into the dish, spreading it evenly.

On a lightly floured surface, unfold the thawed puff pastry. If you have two sheets, you can gently press or roll them together to make one larger sheet, slightly bigger than your baking dish. Roll the pastry to about 1/8 inch (3 mm) thick and sized to cover the dish with a slight overhang.

Beat the egg with 1 tbsp milk or water to make an egg wash. Brush a little egg wash around the rim of the baking dish. Carefully drape the pastry over the filling. Press the edges of the pastry against the rim to seal, then trim any excess. Crimp with a fork or your fingers for a rustic look. Use any pastry scraps to cut decorative leaves or strips, and place them on top if you like. Brush the entire pastry surface generously with egg wash and sprinkle lightly with flaky sea salt if using. Cut 3–5 small slits in the top with a sharp knife to allow steam to escape.

Step 7: Bake Until Golden and Serve

Place the assembled pie on a baking sheet (to catch any drips) and transfer to the preheated oven. Bake at 400°F (200°C) for 25–30 minutes, or until the puff pastry is deeply golden, crisp, and puffed, and you can see the filling bubbling around the edges through the steam vents.

Remove the pie from the oven and let it rest for about 10 minutes before serving. This allows the gravy to settle slightly, making it easier to portion cleanly. Sprinkle with a little extra chopped parsley for a fresh, green contrast, then serve generous scoops of pie, making sure everyone gets plenty of beef, vegetables, and flaky pastry.

Pro Tips

• Brown in batches: Crowding the pot will steam the beef instead of browning it. Take your time with searing; it is the foundation of a deep, pub-style flavor.
• Control gravy thickness: The filling should be thicker than a stew but not dry. If it is too thin before baking, simmer a bit longer. If too thick, loosen with a splash of stout or stock.
• Cool the filling slightly: Letting the filling rest before adding the pastry prevents the butter in the puff pastry from melting prematurely and helps it puff properly.
• Keep pastry cold: Puff pastry puffs best when it goes into the oven cold. If it warms up while assembling, chill the whole pie for 10–15 minutes before baking.
• Use the right dish: A deep, smaller-surface dish gives a generous layer of filling and a dramatic domed pastry top. Avoid very shallow, wide dishes that spread the filling too thin.

Variations

• Mushroom addition: Add 8 oz (225 g) sliced cremini or button mushrooms along with the onions for extra earthiness that pairs beautifully with the stout.
• Cheddar-topped pastry: Sprinkle 1/2 cup (50 g) finely grated sharp Irish cheddar over the filling before adding the pastry, or lightly scatter it over the pastry after egg wash for a cheesy, golden crust.
• Individual pies: Divide the filling among 4–6 individual oven-safe bowls or ramekins and top each with a smaller round of puff pastry. Reduce baking time slightly (about 20–25 minutes).

Storage & Make-Ahead

The filling can be made up to 2 days in advance. Cool completely, then refrigerate in an airtight container. When ready to bake, rewarm the filling until hot but not boiling, transfer to your baking dish, cool for 10–15 minutes, add the pastry lid, and bake as directed.

Leftover baked pie keeps well in the refrigerator for up to 3 days. Cover the dish tightly or transfer portions to airtight containers. Reheat portions in a 350°F (175°C) oven for 15–20 minutes until hot, or in the microwave (the pastry will soften slightly). For best pastry texture, oven reheating is recommended.

To freeze, cool the cooked filling completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating and topping with fresh puff pastry. It is best not to freeze the assembled unbaked pie if using store-bought puff pastry, as thawing can affect the rise.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 720 calories; 42 g protein; 45 g fat; 37 g carbohydrates; 4 g fiber; 6 g sugar; 1,150 mg sodium. Values will vary based on specific brands of puff pastry, stock, and exact portion sizes.