Beef and Guinness Pot Pie

007 I have been on a Guinness kick lately. Trying to come up with some wonderful recipes for Saint Patrick’s day.

This pie is so full of flavor and so hearty to eat, you probably would get a couple of meals out of it. I had a couple of cans of Guinness and really enjoyed making this pie. Mostly I had lots of reasons to partake in a glass or two. This recipe only calls for a cup of Guinness. I sure didn’t want the rest of the can to go to waste, so I had to pour it into a glass and enjoy it. I also had to drink something while I was eating my pie.  I had to made sure they tasted well together. It is a dirty job, but someone has to do it.

You could if you wanted to make individual pies for everyone, but I love to just delve out a bit on plates and serve it with a salad. This is what I call real comfort food. It is hearty on a cold day and lets face it, this winter has been bitterly cold almost everywhere.

Lets enjoy this while we wait for spring, shall we?


I think you could also freeze this. I would make a double batch of the meat and freeze it. Thaw it a day before you want to make this pie. I wouldn’t prepare the crust until you are ready to bake it.  You could have this on your table in 30-40 minutes of you prepare ahead of time. This is great for those times when we have so much to do and want to put a hearty dinner on the table.


Beef and Guinness Pot Pie


2 pounds boneless beef chuck cut into 1 inch pieces

2 tablespoons all purpose flour

2 tablespoons Montreal Steak Seasoning

2 tablespoons vegetable oil

1 large onions coarsely chopped

1 cup beef broth

1 cup Guinness Beer

1 tablespoon Worcestershire sauce

2 cups Bisquick mix

1 cup milk


Preheat oven to 350 degrees.

Bat beef dry. In a large zip-lock bag add four and Montreal Seasoning. Put Add beef cubes and roll around in zip lock bag until the beef is evenly coated.

Heat oil in a 12 inch cast iron skillet. In 2-3 batches brown meat until browned on all sides, about 5 minutes per batch.

Add onion and allow to cook until translucent about 5 minutes. Add water and scrape any browned bits that collected on the bottom of the skillet. Cook for an additional 5 minutes until onions are soft. Add beef back to the skillet and add broth, beer Worcestershire, and bring to a simmer. Cover and transfer to the oven. Braise until beef is very tender about 1 hour. In a medium bowl combine Bisquick and milk, pour evenly over beef mixture. Bake uncovered an additional 30-40 minutes or until golden brown.

Serve hot.

Peace be with you, Veronica