Gordon Ramsay Steak And Guinness Pie Recipe
The Gordon Ramsay Steak And Guinness Pie Recipe is rich, comforting and perfect for cozy meals. This classic British pie is filled with tender beef cooked slowly in dark Guinness stout.
Ingredients
- Beef chuck 700 grams, cut into cubes
- Salt 1 teaspoon
- Black pepper 1 teaspoon
- Olive oil 2 tablespoons
- Onion 1 large, chopped
- Carrots 2 medium, sliced
- Garlic 2 cloves, minced
- Tomato paste 2 tablespoons
- All-purpose flour 2 tablespoons
- Guinness stout 330 ml
- Beef stock 1 cup
- Fresh thyme 2 sprigs
- Bay leaf 1
- Puff pastry sheet 1
- Egg 1 beaten
Instructions
Season the beef
- Season beef with salt and pepper. This step adds flavor and helps the meat taste better after cooking.
Brown the beef
- Heat oil in a pot. Brown beef on all sides. This locks flavor inside the meat.
Cook the vegetables
- Add onions and carrots to the pot. Cook until soft and lightly golden.
Add garlic and tomato paste
- Stir in garlic and tomato paste. Cook briefly until fragrant and slightly darker.
Add flour
- Sprinkle flour over vegetables. Stir well to remove raw taste and thicken sauce later.
Pour in Guinness
- Slowly add Guinness stout. Stir gently and scrape the pot bottom for flavor.
Add stock and herbs
- Add beef stock, thyme and bay leaf. Return beef to the pot and mix well.
Slow cook the filling
- Cover and simmer on low heat for ninety minutes. Stir sometimes until beef turns very tender.
Cool the filling
- Remove from heat and let filling cool slightly. This helps keep pastry crisp later.
Preheat the oven
- Preheat oven to 200°C (400°F). A hot oven ensures golden and flaky pastry.
Fill the pie dish
- Transfer beef mixture into a pie dish. Spread evenly and remove herbs.
Add pastry top
- Cover with puff pastry. Seal edges and cut small slits for steam release.
Brush with egg
- Brush pastry with beaten egg. This creates a shiny golden finish.
Bake the pie
- Bake for 30 minutes until pastry is puffed and deeply golden.
Rest before serving
- Let pie rest ten minutes. This allows filling to settle nicely.
Notes
- Use beef chuck for soft and juicy meat.
- Brown the beef well for deep flavor.
- Cook slowly to avoid tough meat.
- Cool filling before adding pastry.
- Always bake on the middle oven rack.