Slow-Cooked Beef and Guinness Pie

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender slow-cooked beef simmered in rich Guinness stout and herbs, enclosed in a flaky homemade pastry for a true Australian pub-style meat pie. This australian-inspired beef ready in about 205 minutes layers large (200g), diced onion, medium (150g), diced carrots, diced celery stalks into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 620 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs (700g), cut into 1-inch cubes beef chuck
• 1 large (200g), diced onion
• 2 medium (150g), diced carrots
• 2, diced celery stalks
• 3, minced garlic cloves
• 2 cups (480ml) beef stock
• 1 cup (240ml) Guinness stout
• 2 tbsp tomato paste
• 1 tsp leaves fresh thyme
• 1 bay leaf
• 3 tbsp plain flour
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 400g ready-made shortcrust pastry
• 1, beaten for glaze egg

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-based pot over medium-high heat. Add 1.5 lbs (700g) beef chuck cubes and brown on all sides for about 6-8 minutes. Remove and set aside.
2. Step 2: In the same pot, add 1 diced large onion, 2 diced medium carrots, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 5-6 minutes until softened and fragrant.
3. Step 3: Stir in 3 tbsp plain flour and cook for 1 minute to remove the raw taste.
4. Step 4: Slowly pour in 2 cups (480ml) beef stock and 1 cup (240ml) Guinness stout, stirring constantly to avoid lumps.
5. Step 5: Add 2 tbsp tomato paste, 1 tsp fresh thyme leaves, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Return the browned beef to the pot.
6. Step 6: Bring to a simmer, cover partially, and reduce heat to low. Cook gently for 2.5 to 3 hours until beef is tender and sauce thickens, stirring occasionally.
7. Step 7: Preheat oven to 400°F (200°C). Roll out 400g shortcrust pastry and line four 8 oz (240ml) pie tins with pastry.
8. Step 8: Divide the beef filling evenly among the tins, spooning thick gravy to fill.
9. Step 9: Cover each pie with pastry lids, pressing edges to seal and trimming excess. Brush tops with 1 beaten egg.
10. Step 10: Bake pies on a tray for 25-30 minutes until pastry is golden and crisp. Rest for 5 minutes before serving.