Beef Guinness Pie, Steak Guinness Pie & Stew, Delicious Winter Recipes

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This delicious rich beef filling can be served with potato mash or can be portioned into individual ‘pot pies’ and topped with puff pastry.

A slow cooker can be used to prepare the dish a day before (the flavours develop beautifully) and then cooked before serving at 180 degrees for 30 mins or until pastry is golden and/or meat is piping hot.  Don’t worry about over cooking it on the reheat – it’s more important to get the ‘core’ temperature up nice and high for the sake of taste and safety.

This recipe serves 8 hungry crew (crusty bread & a fresh green salad or veggies are good accompaniments)


1.5kg of diced rump steak (you can use skirt or chuck steak but rump gives a better yield and flavour)

8 tbsp wholemeal flour

Quality sea salt & freshly ground pepper

1 small tin of tomato paste

2 cans of Guinness

600g onions (roughly chopped) or French shallots (peeled and halved)

4 carrots, diced roughly

5 celery stalks (peeled and diced)

1 bunch thyme

6-8 dried bay leaves

6-8 cloves of garlic

1 packet of McCormick “Slow Cookers Recipe Base – Beef & Mushroom Ragout”  (no they’re not a sponsor – it’s just an easy flavour boost 🙂

4 tbsp olive oil

4 tbsp butter


1.  Combine the flour, salt and pepper in a bowl.

2.  Coat the beef with the seasoned flour.

3.  Heat oil and butter in a large pan and fry the beef cubes in batches until golden brown all over. Place in slow cooker.

4.  Add onion to pan and cook until softened (about 4 mins)

5.  Add carrot and celery to pan and cook for a further 3 mins.

6.  Stir in tomato paste and garlic – cook for 1-2 mins.

7. Pour in Guinness, add herbs & recipe base.  Give it a good stir to cook off a little of the alcohol then pour over the meat in the slow cooker.

8. Set the cooker for HIGH over 3 hours or LOW over 5 hours.

9. During the reheat you may like to add some Swiss Brown mushrooms and cooked pancetta (or bacon) for an extra taste sensation! 

Recipe by – The Cabin Fever Cook™