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A friend made us a Steak and Guinness Pie a couple years ago and my husband fell it love with it. I asked her for the recipe so I could make it myself. Here is the recipe with a couple of tweaks. It’s perfect for a St. Patrick’s Day dinner, or any day of year actually. Enjoy!

2 small pies

I made this into 2 smaller pies in this picture instead of 1 regular sized pie.

And here is my recipe for the best Pie Crust.

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Recipe List:
Prep Time: 30 Minutes
Cook Time: 2 Hours and 45 Minutes
Total Time: 3 Hours and 15 Minutes
Servings: 8


  • 1 1/2 lbs. beef stew meat
  • 3 Tbsp flour
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 4 sticks of celery, diced
  • 1 16-oz pkg. frozen peas & carrots
  • 1/2 cup mushrooms, sliced thickly
  • 2 Tbsp fresh rosemary, chopped
  • 1 tsp. fresh thyme leaves
  • 1 bay leaf
  • 1 bottle Guinness beer
  • 1 beef boullion cube
  • 2 15-oz cans stewed tomatoes
  • 2 pie crusts (see Grandma Tillie's Pie Crust recipe)
  • 1 beaten egg


  1. In a bowl combine flour with salt and pepper and roll stew meat in mixture to coat. Heat oil in a dutch oven over medium-high heat. Cook the meat until well-browned. Add the onions and fry for another minute. Then add celery, peas & carrots, mushrooms, and herbs. Cook 5 minutes, then add the Guinness, bullion cubes, and tomatoes; bring to a boil; stir well and simmer for 2 hours or until the meat is tender and the sauce is thickened. Allow to cool before putting into pie crust

  2. For the pie: preheat oven to 375°F. Roll out one of the pie crusts and place one in the bottom of a large pie pan, making sure the crust hangs over the edge to crimp. Put the stew meat into the pie shell. Roll out the 2nd pie crust and place over the stew. Crimp the edges of the two pie crusts together. Cut a few slits in the top of the pie crusts to vent. Brush with the beaten egg. Bake for 45 minutes or until golden brown. Let cool for 10 minutes before serving.

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