BILL’S BEEF & GUINNESS PIE RECIPE - The Community Leader and Real Estate New and Views




  • 1.5 kgs stewing beef (cut into 15mm cubes)
  • 4 fatty rashers of bacon (sliced into 10mm squares)
  • 5 tablespoons plain flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 5 tablespoons of extra virgin olive oil
  • 3 cloves garlic minced
  • 2 large onions chopped
  • 2 x 440ml cans Guinness
  • 2 beef stock cubes dissolved in 300ml water
  • 4 bay leaves
  • Leaves from 3 thyme sprigs or a teaspoon of dried thyme
  • 1 1⁄2 cups sliced button mushrooms
  • 2 sheets puff pastry, thawed
  • 1 egg beaten for glazing
  • I cup corn kernels
  • I cup peas


  1. Heat 1 tablespoon of oil into heavy frying pan and add the bacon and cook for 3 minutes or until brown.
  2. Remove bacon including fatty bits and rest until beef is cooked. (Leave bacon fat/olive oil in pan).
  3. Toss beef with seasoned flour in a bowl to coat. Shake off any excess flour.
  4. Add and heat the remaining 4 tablespoons of olive oil in a heavy saucepan with left over bacon fat and oil, adding the beef in batches, and cook until browned.
  5. When cooked return all beef to pan (including fried flour scraps), add bacon, garlic and onion, and cook, stirring for three minutes.
  6. Prepare slow cooker, add 2 x 440ml cans of Guinness and 300ml beef stock, with mushrooms, bay leaves and thyme. Set on high for 20 minutes before adding meat.
  7. Remove meat from pan, scraping all the sediment from the base of the pan and add to slow cooker.
  8. Cook on low for 6-8 hours until very tender and mix is thickened.
  9. Cool and spoon mixture into pie ramekins. Place corn and peas on top of beef. Cover with thawed puff pastry and use a fork or knife to make a vent. Glaze with beaten egg. Cook in a medium oven until pastry is golden and brown.

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