Traditional Australian Beef and Guinness Pie

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty meat pie filled with tender slow-cooked beef in a rich Guinness-infused gravy, encased in flaky golden pastry. This australian-inspired beef ready in about 165 minutes layers cut into 1-inch cubes beef chuck, large, diced onion, medium, diced carrots 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 650 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

• 600g, cut into 1-inch cubes beef chuck
• 1 large, diced onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 3 minced garlic cloves
• 2 tbsp all-purpose flour
• 1 cup (240ml) Guinness stout beer
• 1 cup (240ml) beef stock
• 1 tbsp tomato paste
• 1 tsp leaves fresh thyme
• 2 sheets, thawed puff pastry sheets
• 1 large, beaten for glaze egg
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 600g beef chuck cubes in batches and brown all sides for about 5 minutes per batch. Remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion, 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Sauté for 6-7 minutes until softened and fragrant.
3. Step 3: Sprinkle 2 tbsp all-purpose flour over the vegetables and stir for 2 minutes to cook the flour.
4. Step 4: Slowly pour in 1 cup Guinness stout beer and 1 cup beef stock, stirring constantly to avoid lumps.
5. Step 5: Add back the beef, 1 tbsp tomato paste, 1 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and cook on low heat for 2 hours until the beef is tender and the sauce thickens.
6. Step 6: Preheat oven to 200°C (390°F). Pour the beef mixture into a 9-inch pie dish.
7. Step 7: Roll out 2 thawed puff pastry sheets; cover the pie filling with one sheet, trimming excess edges. Brush 1 beaten egg over the pastry.
8. Step 8: Using the second pastry sheet, cut decorative shapes or a lid, place on top, sealing edges by pressing with a fork. Brush the top with the remaining beaten egg.
9. Step 9: Bake for 35-40 minutes until the pastry is puffed and golden brown.
10. Step 10: Let cool for 10 minutes before serving with mashed potatoes or steamed greens.