Classic Beef and Guinness Pie

Ingredients

• •1 lb beef chuck, cut into 1-inch cubes
• •1 tbsp all-purpose flour
• •1/2 tsp salt
• •1/4 tsp black pepper
• •2 tbsp vegetable oil
• •1 medium yellow onion, diced
• •2 cloves garlic, minced
• •6 oz cremini mushrooms, quartered
• •1 tbsp tomato paste
• •1 cup Guinness stout
• •3/4 cup beef stock
• •2 sprigs fresh thyme
• •1 sheet frozen puff pastry, thawed
• •1 large egg, beaten (for egg wash)

Instructions

1. 1.Preheat your oven to 400°F.
2. 2.Toss the beef cubes with the flour, salt, and black pepper until evenly coated.
3. 3.Heat the vegetable oil in a heavy oven-safe skillet or Dutch oven over medium-high heat. Sear the beef in a single layer for 2–3 minutes per side until deep brown. Work in batches if needed — don't crowd the pan. Transfer the seared beef to a plate and set aside.
4. 4.Reduce heat to medium. Add the diced onion to the same pan and cook for 4–5 minutes, stirring occasionally, until softened.
5. 5.Add the minced garlic and quartered mushrooms and cook for another 3–4 minutes until the mushrooms have released their liquid and are starting to brown.
6. 6.Stir in the tomato paste and cook for 1 minute, letting it coat everything and darken slightly.
7. 7.Pour in the Guinness, scraping up any browned bits from the bottom of the pan. Add the beef stock and drop in the thyme sprigs.
8. 8.Return the seared beef (and any resting juices) to the pan. Bring to a gentle simmer, then cover and cook on low heat for 50–60 minutes, until the beef is tender and the gravy has thickened. Fish out and discard the thyme sprigs.
9. 9.Transfer the filling into two individual oven-safe pie dishes or one small baking dish (roughly 6×8-inch). Let it cool for 5 minutes.
10. 10.On a lightly floured surface, unfold the puff pastry sheet and cut it to fit snugly over your dish (or cut into two rounds for individual dishes). Lay the pastry over the filling, pressing the edges down to seal against the rim of the dish.
11. 11.Brush the pastry top generously with the beaten egg wash. Cut two small slits in the center to vent steam.
12. 12.Bake at 400°F for 20–25 minutes, until the pastry is deeply golden and puffed. Let rest for 5 minutes before serving.