This recipe is rather time consuming – it takes about an hour on the stove and then two hours in the oven – but it is so worth the effort and time. Slow roasting the beef in the oven produces a tender beef stew rich with the flavours of caramelised onions and Guinness Stout. I left the beef stew in the refrigerator overnight it became even more flavourful!
I did not make the pie crust in the recipe and used ready-made puff pastry for my pies. After waiting for so long, I could hardly bring myself to roll anymore dough. The flaky pastry went very well with the beef stew. There were some left overs which we had with rice. I think it would also be great with bread or pasta. It was so good that I would certainly do this again whenever I want indulge.
Guinness Beef and Onion Pies (6 pies)*
Adapted from recipe by Gary Mehigan for Masterchef