Beef and Guinness Pie

Tempo

3.5 hr (oven) or 1.5 hr (PC)

Picante

Dificuldade

Médio

Rende

4porções

Ingredientes

Filling:

1 kg

stewing beef (acém em cubos de 4 cm, ou *músculo* if you want longer braise)

red onions, finely chopped (cebolas roxas)

garlic cloves, crushed

Olive oil, for frying

carrots, peeled and chopped

30 g

butter

sticks celery, diced (talos de salsão)

sprigs rosemary (alecrim em ramos)

Salt and pepper

1 can

Guinness (440 ml; *cerveja Guinness*; or any *cerveja preta extra-stout* like Eisenbahn Dunkel)

heaped tbsp plain flour, sieved (farinha de trigo peneirada)

200 g

grated cheddar (cheddar maturado ralado — half goes in the filling, half on top)

Pastry:

500 g

ready-made puff pastry (massa folhada pronta — *Arosa* sold at Pão de Açúcar)

egg, beaten

Modo de preparo

01**Sear/sauté.** Heat olive oil in an ovenproof pan or PCC20 inner pot on P5 Refogar. Fry red onions until softening (5 min). Add butter, garlic, carrots, celery — stir 3 min. Add beef, rosemary, salt, pepper.
02**Brown beef.** Stir 5 min until lightly browned all over.
03**Add Guinness + flour.** Pour in Guinness; sprinkle flour over; stir. Add a splash of water if beef isn't almost covered.
04
**Braise.** Two paths:
- **Oven:** lid on; **200°C 1.5 hr**; stir; back in for **1 more hour**. Total 2.5 hr.
- **Pressure cooker:** PCC20 P14 Carne 40 min @ 115°C. Release; check tenderness; +15 min if needed.
05**Cheese in.** Stir in **half** the grated cheddar. **Cool slightly** (filling needs to be warm-not-hot before pastry, or pastry melts).
06**Build pie.** Cut pastry block into ⅓ + ⅔. Roll both flat. Butter the inside of a pie dish. Lay the larger piece inside, draping over the rim. Pour in beef mixture. Sprinkle remaining cheese on top of the filling. Place final pastry sheet on top — brush all edges with egg. Roll the edges of the pastry over into a roll/seal. Brush top with egg.
07**Bake** the assembled pie at 200°C convection for **45 min** until pastry is deeply golden and puffed.
08**Rest 10 min** before serving.

Beef and Guinness Pie

Pub-classic. Stewing beef braised in Guinness with rosemary, finished with grated cheddar inside the puff pastry shell. Distinct from your steak-and-ale (different beer, no cheese in that one).

Heat: 0/5.

Notes

Beef cut: acém works for a 1.5 hr oven cook or 40 min PC; músculo (shin) gives a richer braise but needs longer (2.5 hr oven / 50 min PC).
Beer: Guinness is canonical, but any robust dark beer works — porter, dunkel, even a Belgian dubbel.
Pastry seal: brushing edges with egg before joining is what stops boil-over leaks.
Make-ahead: filling improves overnight in fridge. Assemble and bake fresh for best pastry.
Freezer: filling alone freezes 2 months; whole assembled unbaked pie 1 month. Bake from defrosted.
Why grated cheddar inside? It's the Telegraph version's quirk — adds richness and lubricates the gravy. Skip if you prefer purist (then it's basically steak-and-stout).