Alive and Cooking

Beef and Guinness Pie

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2 sheets puff pastry

1 kg rump steak, cubed

1 brown onion, roughly chopped

2 sticks celery, roughly chopped

1 egg

1 tbsp. beef stock powder

200 ml red wine

750 ml Guinness beer

150 ml apricot nectar


2 cups plain flour

Salt and pepper

Extra virgin olive oil


Preheat oven to 210 °C.

Toss the beef through the flour and stock powder. In a deep pot with a good splash of oil, brown the beef in batches, then remove and set aside.

Return the beef once browned, tumble in the vegetables, add a sprinkle of salt and pepper, pour in the beer, wine and apricot nectar. Cover, bring to the boil, then simmer for 1 ½ hours.

Once simmered, pour the filling into a pie dish, cover with pastry brushed with egg wash and bake for 20 mins.

Serves 4

Beef and Guinness Pie