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Guinness Beef and Mushroom Pot Pie

Guinness Beef and Mushroom Pot Pie

Updated November 1, 2026

Chuck beef and browned mushrooms slowly stewed in Guinness and stock into a thick, dark gravy, then baked under a golden puff pastry lid.

Any dry Irish stout works in place of Guinness. Make the filling up to 2 days ahead; top with pastry and bake straight from the fridge, adding about 10 minutes.

Cook time
3 hrs 54 min
Rating
…

Ingredients

Scale
Measurement units
  • 2 ½ lb beef chuck
  • 1 ½ cups Guinness stout (one 12-oz bottle or can)
  • 1 ½ cups beef stock
  • 12 oz cremini mushrooms
  • 1 sheet frozen puff pastry
  • 1 yellow onion
  • 2 carrots
  • 3 cloves garlic
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 1 tbsp Worcestershire sauce
  • 1 tsp light brown sugar
  • 1 tbsp fresh thyme leaves
  • 2 bay leaves
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 large egg
  • 2 tsp kosher salt
  • 1 tsp black pepper

Instructions

Coat and brown the beef
Toss beef chuck (2 ½ lb) with kosher salt (2 tsp), black pepper (1 tsp) and all-purpose flour (3 tbsp).
Heat olive oil (2 tbsp) in the Dutch oven over medium-high heat and brown the beef in batches on all sides, about 15 minutes, then transfer to a plate.
Equipment: large Dutch oven
Brown the mushrooms and vegetables
Melt unsalted butter (1 tbsp) in the pot and cook cremini mushrooms (12 oz) until browned and their liquid evaporates, about 8 minutes.
Add yellow onion and carrots and cook until the onion softens, about 6 minutes.
Stir in garlic (3 cloves) and tomato paste (2 tbsp) until the paste darkens, about 2 minutes.
Equipment: large Dutch oven
Simmer the Guinness stew
Pour in Guinness stout (1 ½ cups) and scrape up the browned bits, about 3 minutes.
Add beef stock (1 ½ cups), Worcestershire sauce (1 tbsp), light brown sugar (1 tsp), fresh thyme leaves (1 tbsp), bay leaves and the browned beef.
Cover and simmer over low heat, stirring now and then, until the beef is fork-tender and the gravy is thick, about 2 hours.
Equipment: large Dutch oven
Cool the filling
Discard the bay leaves and let the filling cool for 15 minutes while the oven heats to 400°F.
Top with pastry
Spoon the filling into the baking dish set on the baking sheet and drape the thawed frozen puff pastry (1 sheet) over the top, pressing it against the rim, about 3 minutes.
Brush the pastry with the beaten large egg and cut a few vents in the center, about 2 minutes.
Equipment: deep 2.5-quart baking dish, rimmed baking sheet
Bake and rest
Bake until the pastry is puffed and deep golden and the filling bubbles at the edges, about 30 minutes.
Rest for 10 minutes before cutting into the crust.
Equipment: deep 2.5-quart baking dish

Tomorrow's Meal

Guinness Beef Loaded Baked Potatoes

Leftover pie filling rewarmed in a saucepan and spooned over split baked potatoes with sharp cheddar and a dollop of sour cream.

Quick overview:

  1. 1.Bake russet potatoes until the skins are crisp.
  2. 2.Scoop leftover filling out from under the pastry and rewarm in a saucepan over medium-low heat.
  3. 3.Split the potatoes and spoon the beef and gravy inside.
  4. 4.Top with sharp cheddar, sour cream and chives.

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