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  • 2 lb chuck steak, trimmed into 1" pieces
  • 12 oz mushrooms
  • 1 pint Guiness
  • 4 TBSP drippings from above steak
  • 2 medium onions, sliced
  • 3 TBSP self-rising flour, liberally seasoned (I always need more)
  • 3/4 pint beef stock
  • 1 Bay leaf
  • 4 sprigs thyme


  • Place steak and mushrooms in bowl with guiness and herbs. Cover and let sit for at least 4 hours, preferably overnight.
  • Drain meat, reserve the marinade.
  • Toss meat in seasoned flour.
  • Cook onions in a heavy pan. remove
  • Cook floured meat, on stovetop, in batches until brown on all sides
  • Return onions and all of meat and any remaining flour to pan.
  • Stir thoroughly, then add marinade, herbs and stock.
  • Bring to simmer, stirring as sauce thickens, then cover pan and cook for 1 1/2 hours.
  • Transfer to baking dish. I usually make individual pies.
  • You can either top the pies with crust or do a prebaked bottom shell and a top shell. Use standard pie crust.
  • Bake 375 degrees for 30 minutes or until crust is golden.

Categories: Beef  Main Dish  Mushroom  Savory Pie 
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