{"id":16524,"date":"2016-03-14T14:33:11","date_gmt":"2016-03-14T21:33:11","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=16524"},"modified":"2025-08-06T13:35:57","modified_gmt":"2025-08-06T20:35:57","slug":"beef-and-stout-pie","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/beef-and-stout-pie\/","title":{"rendered":"Beef and Stout Pie"},"content":{"rendered":"\n

Rich and savory, this beef and stout pie recipe<\/strong> is always a huge success every time I serve it. A crisp, tender crust covers a robust stew made by simmering beef and root vegetables in a thyme-scented broth made with bittersweet dark ale. <\/p>\n\n\n\n

It makes an appearance at our table every St. Patrick's Day, along with other classic Irish recipes, but it's perfect on any day when your body craves something hearty and robust.<\/p>\n\n\n\n

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What is it?<\/h2>\n\n\n\n

Meat pies are common all over the British Isles. And beef and Stout Pie is particularly common in Ireland, where it's also referred to as Beef and Guinness Pie. In the tradition of other ale pies, you start with a slow-cooked stew of beef, vegetables, broth, and beer topped with a tender, flaky pastry. <\/p>\n\n\n\n

While most versions include only a top crust, the recipe is traditionally baked in a pie dish with both a bottom and top crust. And sometimes it's even turned into a hand pie, a convenient option for a picnic or lunch on the go.<\/p>\n\n\n\n

What's in it?<\/h2>\n\n\n\n

Like other savory pies, this recipe works by slowly and gradually building flavor. You start by searing seasoned beef cubes before adding broth and stout beer. To this, you'll add root vegetables and aromatics such as onions and herbs. These key ingredients simmer together until fragrant and tender, after which you'll add a top crust and bake it a second time until the pastry's cooked.<\/p>\n\n\n\n