Steak & Guinness Pie is a perfect winter warmer to indulge in on those cold nights when all you want to do us curl up on the couch. I make the ‘stew’ of the pie in my slow cooker and then transfer to a pie dish to finish off in the oven with a topping of veggie mash or pastry.
Alternatively you can freeze the Steak & Guinness Pie stew in portions to have down the track as individual serves. I live by myself so this works great for me – just take a serve out to defrost in the morning then place it in a glass bowl to warm up in the oven in the evening with a topping of pastry or mash (+ a serve of green veggies of course).
If you need a good pastry recipe – try this recipe otherwise use a store-bought one.
If you like this recipe then you might also like some other winter warmer recipes:
Time – overnight in the slow cooker
Steak & Guinness Pie Ingredients:
- ~1.5kg chuck steak, fat trimmed cut into 2cm cubes (or brisket) – Organic Free Range, I love Sherwood Rd Organics
- 1 x 500mL can Guinness
- 2 Cups broth (beef/chicken/vege)
- 1/2 cup plain (gluten free) flour
- 3-4 carrots, chopped into 2cm lengths
- 1/2 a bunch of celery stalks, chopped into 2-3cm lengths.
- 1 brown onion or 1 leek (white part only)
- 6 cloves garlic
- 5 sprigs thyme
- 2 bay leaves
- 1 sprig rosemary
- 1/2 cup passata (tomato puree)
- Pat the cubes of chuck/brisket dry with paper towel and season with salt and pepper. Coat the cubes lightly with flour.
- Heat a fry pan to medium-high heat. Grease with Extra Virgin Olive Oil. Add a batch of beef cubes to the pan and brown each side. Set aside and continue until all the cubes are browned all over.
- Place the beef in the slow cooker with all the veggies, herbs, guinness, broth and passata. Give it a good stir and add a little more broth if needed to ensure all veggies/meat are covered.
- Cook on low for ~7 hours.
- Remove the lid of your slow cooker and turn the setting to high for another 30-60 minutes – this will have a simmering effect and help the liquid to reduce.
- If you’re making a whole pie, then transfer to a pie dish and finish-off in the oven with pastry or Cauli/parsnip/potato mash on top. Serve with seasonal greens or a garden salad.
- Alternatively you can do individual ‘pot pies’ by dividing the stew between ramekins and topping each one with some mash or pastry.
- Any leftovers freeze really well.