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Guinness Beef and Leek Pie!

Posted on July 21, 2011 by in beef

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This Guinness Beef and Leek Pie could easily have been called a 3-day pie or a This-is-taking-forever-pie, because that is how long it has taken me to make it. Why it took that long, no-one knows, I think life just got in the way of a good pie.
However, as time went by the the pie evolved into something really tasty and delicious…..
My initial  idea was to just make a rich beef and Guinness pie with flaky puff pastry so I started with 2 bottles of Guinness and 2 kg of beef. Then halfway through the cooking time, I had to race off to deliver food at the factory. I came home and as I was about to start cooking again, I had to jump in the roll of Mom’s taxi and so it went on for three entire days and to top it all, last night I crashed my car…. Like a true South African mama, if stress avails, we cook….and for fun….we bake! So I did both!


I have to confess, this week has been so tough that twice my family had to be content with …..well, snacks rather than a proper meal, so tonight I had to make this 3-day pie work it’s magic! My kitchen fairy cooked the beef until fall-apart soft this morning and this afternoon, I added some sauteed leeks and caramelized baby onions. The result was this very intense beefy pie with sweet, creamy, caramelized onions and leeks that still had a bit of a bite in them……try it, I know you want to!
The best part however is, for you it does not have to take that long…..you can even cook the beef in an oven, totally hassle free. I am trying to not use my oven that often, though! I so badly want to get a Wonderbag, then we can really call it a 7-hour pie…..

Guinness Beef and Leek Pie

Makes 1 BIG pie – serves 8

Ingredients 

2 kg beef cubed – goulash is good
2 x 340 Guinness beer
4 sprigs rosemary
½ cup cake flour
salt/pepper
500-750ml beef stock

1 bunch leeks – some white and some green parts
12-15 baby onions – peels removed but keep bottom ends in tact, other wise onions will fall apart when cooked
1 dessert spoon sugar
a splash of balsamic vinegar
salt/pepper
2 tbsp butter

2 rolls puff pastry.
1 egg – beaten

Method

Place the flour. salt and pepper in a plastic and add the beef cubes. Shake the bag until all the cubes are dusted with flour. Heat the oil in a heavy base pot and brown the cubes in batches. This is time consuming, but it adds loads of flavor. Once all the meat is done, add the stout to the pot and add all the beef as well as the rosemary. Place the lid on and cook in oven or on very low heat for 2 hours or until meat is tender. The flour will thicken the sauce so be watchful not to let it burn, top up with stock when needed. Rinse the leeks and chop both white and green parts. Add butter to a pan and saute leeks. Do not allow to cook until soft and mushy, it is not what we want. Keep aside. In the same pan, add some more butter and add the onions, sugar and salt and brown on all sides. Add the vinegar and when the onions are golden brown in color add with the leeks to the beef

Preheat oven to 180C. Cool the filling while rolling out the puff pastry. Roll out the pastry on a floured surface. Line a 5cm deep pie dish with pastry and fill with the cooled down beef mixture. Brush the edges with egg and top with a pastry lid. Crimp the pastry lid with your fingers and brush with egg wash. Bake for 45 minutes or until pastry is golden brown and all puffed out. Serve with creamy butternut and green beans or steamed Brussel sprouts.

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10 Responses to “Guinness Beef and Leek Pie!”

  1. PinkPolkaDot 21 July 2011 at 11:06 pm #

    O my goodness,Nins!! Beautiful and deliscious,as alwys!!

  2. Junglefrog 22 July 2011 at 8:26 am #

    O lol Nina. I read 3 day pie and was thinking a pie that takes 3 days too make?? But I know how it is when life gets in the way of cooking! Love the look of that pie!

  3. chocswirl 22 July 2011 at 3:58 pm #

    Kitchen fairy indeed! 🙂 I think we could all do with one of those. I have to say you must be the queen of puff pastry! It looks amazing! I think my other half would kill for this pie.

  4. That Girl 22 July 2011 at 7:06 pm #

    This looks beautiful, worth the time it took to make.

  5. thecompletecookbook 23 July 2011 at 9:36 am #

    Heaven on a plate.
    🙂 Mandy

  6. Marisa 26 July 2011 at 11:04 am #

    I also want a kitchen fairy! But seriously, this pie looks yummy. I like how you spelled beef out on top – looks really pretty.

  7. Lauren Hairston 27 July 2011 at 6:49 pm #

    Looks amazing. I'm bookmarking for when winter arrives here.

    P.S. Sorry about your car!

  8. Kevin 11 August 2011 at 3:39 am #

    That is one amazing looking beef pie! I always enjoy cooking with beer. 🙂


Trackbacks/Pingbacks

  1. Stout Chocolate Brownies - utterly decadent! - My Easy Cooking - June 6, 2018

    […] is the toasted, salted nuts on top. This is not my first recipe with stout, though. I have made a Guinness and Leek Pie which is just perfect for our cold winter. I make beer-battered onion rings often, here with milk […]

  2. Week 362 | Alasdair Craig - August 23, 2018

    […] Full morning if cooking. Made a beef, leek and Guinness pie. Last family lunch before Tracy and family return to the Netherlands. Walked around Harfield and […]

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