📝 About This Recipe
This quintessential St. Patrick's Day comfort dish features melt-in-your-mouth beef chuck slow-simmered in a rich, velvety gravy infused with the iconic bitterness of Irish stout. Encased in a buttery, golden-brown puff pastry lid, the deep umami flavors of the meat are balanced by sweet root vegetables and aromatic herbs. It is a soul-warming centerpiece that captures the rustic elegance of Irish pub culture and the festive spirit of the holiday.
🥗 Ingredients
The Braise
- 2.5 pounds Beef Chuck Roast (cut into 1.5-inch cubes)
- 15 ounces Guinness Extra Stout (one full bottle or can)
- 2 cups Beef Stock (low sodium, high quality)
- 4 slices Bacon (thick-cut, diced)
- 2 large Yellow Onion (roughly chopped)
- 3 large Carrots (peeled and cut into thick rounds)
- 2 pieces Celery Stalks (sliced)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato Paste (for richness and color)
- 1/4 cup All-Purpose Flour (for dredging and thickening)
Herbs and Seasoning
- 3 sprigs Fresh Thyme (leaves removed and chopped)
- 2 pieces Bay Leaves (whole)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Brown Sugar (to balance the stout's bitterness)
- to taste Kosher Salt and Black Pepper (be generous with the pepper)
The Pastry Crust
- 1 sheet Puff Pastry (thawed but cold)
- 1 large Egg (beaten with a splash of water for egg wash)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the beef cubes dry with paper towels and season generously with salt and pepper. Dredge the beef lightly in the flour, shaking off any excess.
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2
In a large Dutch oven or heavy-bottomed oven-proof pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
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3
Increase the heat to medium-high. Working in batches to avoid crowding, sear the beef cubes until deeply browned on all sides (about 3-4 minutes per batch). Remove beef and set aside.
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4
Lower the heat to medium and add the onions, carrots, and celery to the pot. Sauté for 5-7 minutes until the onions are translucent and starting to soften.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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6
Pour in the Guinness stout, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot. This is where the magic happens!
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7
Add the beef stock, Worcestershire sauce, brown sugar, thyme, bay leaves, the seared beef, and the cooked bacon back into the pot. The liquid should just cover the meat.
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8
Bring to a gentle simmer, then cover with a tight-fitting lid and transfer to the preheated oven. Braise for 2 hours, or until the beef is fork-tender and the sauce has thickened.
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9
Remove from the oven and discard the bay leaves. Taste and adjust seasoning with salt and pepper. Increase oven temperature to 400°F (200°C).
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10
Transfer the beef mixture into a deep 9-inch pie dish or individual ramekins. Allow the filling to cool slightly (about 10-15 minutes) so it doesn't melt the pastry immediately.
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11
Roll out the puff pastry on a lightly floured surface so it is slightly larger than your dish. Drape the pastry over the filling, trim the edges, and crimp them against the rim of the dish to seal.
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12
Cut two or three small slits in the center of the pastry to allow steam to escape. Brush the entire surface evenly with the egg wash.
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13
Bake for 25-30 minutes, or until the pastry is puffed and a deep, glossy golden brown. Let it rest for 10 minutes before serving to let the gravy set.
💡 Chef's Tips
Always pat your beef dry before searing; moisture is the enemy of a good crust and flavor. If your gravy looks too thin after braising, simmer it on the stovetop for 5-10 minutes without the lid before adding the pastry. Don't skip the brown sugar! It's essential for balancing the natural bitterness of the hops in the stout. For the best pastry rise, ensure your puff pastry is very cold when it goes into the hot oven. If the pastry edges brown too quickly, cover them with a small strip of aluminum foil halfway through baking.
🍽️ Serving Suggestions
Serve with a side of buttery Colcannon (Irish mashed potatoes with cabbage or kale). A crisp, green salad with a sharp vinaigrette helps cut through the richness of the pie. Pair with a fresh pint of Guinness or a robust Irish Red Ale. Roasted root vegetables like parsnips or honey-glazed turnips make an excellent accompaniment. Finish the meal with a warm Irish Coffee for the ultimate holiday experience.