Rich Steak and Guinness Pie recipe as we like it at BBT Lodge
We all have our favourite hearty, wholesome dishes for winter. However, we believe that our Steak & Guinness pie recipe is the best to keep you warm and toasty during those cold Winter days. As it happens, this is also one of our signature dishes at our guest house in Midrand. And over the years we had nothing but positive feedback from our guests.
A bit of history behind the Steak and Guinness recipe
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Steak and Guinness pie is a traditional dish that has been enjoyed by people in Ireland and the United Kingdom for centuries. This savoury pie is made with tender chunks of beef that are slow-cooked in a rich, flavorful gravy made with Guinness stout beer.
The history of this delicious dish can be traced back to the 18th century when the Irish began brewing Guinness beer. The hearty and robust flavour of the stout made it an ideal ingredient for cooking, and it quickly became a popular ingredient in many traditional Irish dishes.
The first recorded recipe for Steak and Guinness pie dates back to the early 20th century, but it is likely that the dish was made long before that. The pie was traditionally served as a hearty and filling meal for workers and labourers who needed a meal that would sustain them through a long day’s work.
Over the years, Steak and Guinness pie has become a beloved dish in Ireland and the UK, and it is now enjoyed by people all over the world. While the basic recipe has remained largely unchanged, there are now many variations of the dish, including vegetarian and vegan versions.
Steak and Guinness pie is a traditional dish that has been enjoyed by people in Ireland and the United Kingdom for centuries. This savoury pie is made with tender chunks of beef that are slow-cooked in a rich, flavorful gravy made with Guinness stout beer.
The history of this delicious dish can be traced back to the 18th century when the Irish began brewing Guinness beer. The hearty and robust flavour of the stout made it an ideal ingredient for cooking, and it quickly became a popular ingredient in many traditional Irish dishes.
The first recorded recipe for Steak and Guinness pie dates back to the early 20th century, but it is likely that the dish was made long before that. The pie was traditionally served as a hearty and filling meal for workers and labourers who needed a meal that would sustain them through a long day’s work.
Over the years, Steak and Guinness pie has become a beloved dish in Ireland and the UK, and it is now enjoyed by people all over the world. While the basic recipe has remained largely unchanged, there are now many variations of the dish, including vegetarian and vegan versions.
Steak & Guinness Pie recipe
Equipment
- 1 chopping board
- 1 knife
- 1 Simmering pot
- 1 Pie dish
Ingredients
- 500 gram Chuck steak de-boned, diced
- 1 litre Beef stock 2 cubes
- 1 large Onion coarsely diced
- 2-3 pcs Carrots diced
- 3-4 pcs Celery stalks diced
- 2-3 pcs Trunips diced
- 1 handful Fresh Rosemary and Thyme chopped
- 3-4 pcs Bay Leaves
- 500 ml Castle Milk Stout
- 400 gram Chopped Tomato tinned
- 2 tbsp Sunflower Oil
- Ground Sea Salt and Black Pepper as needed
- Today Puff Pastry
- 1 pcs Egg beaten (for glazing the pastry)
Instructions
- Season the beef with Salt and Pepper as needed. Then brown (sear) the Steak in sunflower oil.
- When all sides of the beef are evenly browned, set it aside for a while.
- Simmer the chopped onions in a covered dish until it turns glossy.
- Then add the diced Celery, Carrots, Turnips and Herbs, and mix well in the pot.
- Soon after, saute or stir the vegetables for a further 10 minutes.
- Now combine with meat, and pour in the Castle Milk Stout.
- Also, add the tinned Tomatoes to the lot.
- Bring to the boiling point, then reduce to very low heat.
- Simmer for about 2 hours or until meat is very tender.
- Add beef stock as needed to achieve the desired consistency.
- Put the stew into a large oven pot. Alternatively, portion it into 6 small individual pie dishes.
- Cover the pie dish or dishes with pastry. Then put a thin layer of the beaten egg on top with a food brush for glazing.
- Bake the dish for another 30 – 45 minutes in a 180 °C oven until the pastry is golden brown.
Notes
Find more tantalising recipes from the By Bush Telegraph Lodge kitchen.