Make these addicting Mini-Guinness Beef Pies for your St. Patty’s Day celebration. The beef becomes fork-tender after simmering with veggies in a rich broth of beef stock, Guinness, tomato paste, and herbs. These are wrapped in dough and baked in muffin tins. I love the mini-size preparation here, but you can always bake this in a large casserole dish if you like.
Green Beer + Mini-Guinness Beef Pies = happy Irish friends.
Tip 1: You can make the beef filling up to 3 days ahead.
Tip 2: Shortcut–Buy store-bought pie dough and save the hassle of making from scratch.
- 2 Tbls. olive oil
- 2 Tbls. Butter
- 2 1/2 lbs stew meat, chopped into bite-sized pieces
- 1/2 cup flour
- 1 large onion, diced
- 2 large carrots, diced
- 2 celery ribs, diced
- 3–4 sprigs of fresh thyme
- salt and pepper
- 2 Tbls. tomato paste
- 1 cup beef broth
- 1 cup Guinness Irish stout
- 1 Tbls. Worcestershire sauce
- 1 Tbls. fish sauce
- 1 Tbls. soy sauce
- 1 Tbls. cornstarch
- 2 Tbls. water
- 2 packages store-bought pie crusts
- 1 large egg
- Preheat oven to 350 degrees.
- Season your beef generously with salt and pepper. Sprinkle with flour and toss around until all pieces are coated.
- In a large Dutch oven heat butter and olive oil, over medium-high heat and brown the meat. Make sure not to crowd your meat. You may do this in two batches, if necessary. Remove from Dutch oven and set aside.
- Next, add onion, carrot, celery, thyme, and salt and pepper to the Dutch oven and saute’ for 5 minutes. Add in the tomato paste and cook for one minute.
- Add the beef back in along with the broth, Guinness, Worcestershire sauce, fish sauce, and soy sauce. Bring to a boil, then cover and put in the oven for 45 minutes. Remove the cover and cook for another 45 minutes so very little liquid is left.
- Remove from the oven. Discard thyme sprigs. In a small bowl, mix together the cornstarch and water and add to the beef mixture. Stir together and then season to taste with salt and pepper.
- Allow beef mixture to cool before filling pies.
- To make pies:
- Preheat oven to 375 degrees.
- Roll out your pie crust on a lightly-floured surface. Cut out two different-sized circles using a 4 inch ramekin and a 1-inch biscuit cookie cutter. Spray the muffin tin and place the larger circle into the muffin tin and press up the sides. Spoon in the filling, leaving a little room at the top. Place the smaller circle of dough on top, and press to seal. Cut a small “x” in the top of each pie.
- Mix the egg and water together in a small bowl, and brush over the tops of each pie.
- Bake for 15-20 minutes, until the crust is fully cooked through, golden brown, and flakey.
- To make Casserole:
- Pour the stew into an 8-inch-square pan. Place the dough on top of the pie and pinch it closed around the edges. Then slash the center lightly with a knife. Brush with the egg yolk, place on a baking sheet and bake for 40-45 minutes, or until the pastry is puffy and golden.