Beef and Guinness Shamrock Bites

By Erika on March 12th, 2014 / / 4 Comments

Beef and Guinness Shamrock Bites


  • 2 pounds boneless beef chuck, cut into 1/2-inch chunks
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 1 celery stalk, diced
  • 3 garlic cloves, smashed then minced
  • 3 tablespoons water
  • 1 1/2 tablespoons tomato paste
  • 1 cup beef stock
  • 1 cup Guinness
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons drained brined green peppercorns, chopped finely
  • 1 tablespoon fresh thyme, chopped finely
  • 2 teaspoons fresh rosemary, chopped finely
  • 1 package frozen pie dough (or make from scratch)
  • 3 egg yolks, beaten
  • 1 teaspoon water


  1. Put oven rack in middle position and preheat oven to 350°F.
  2. Pat beef dry. In a small bowl, mix together flour, salt, and pepper. Add beef chunks, stirring and turning so the chunks are coated to coat. Set aside. In a large heavy oven-proof pot, heat oil over medium-high heat until just smoking. Add meat (working in batches to make sure pan is not over-crowded) and brown for about 3 minutes per side. Transfer to a medium-sized bowl and return pot to the heat.
  3. Add onion, celery, garlic, and water to the pot and continue to cook until onion is tender, about 5 minutes. Add tomato paste and stir until combined. Let cook about another minute. Stir in all the beef and juices, beef stock, Guinness, Worcestershire, peppercorns, thyme and rosemary and bring to a simmer, then cover then place in the oven. Cook for about 1 hour until the meat is tender. Uncover and cook a noter 20 minutes until the braising liquid thickens.
  4. Turn heat up to 400 degrees.
  5. Roll out pie crust and using a drinking glass 2-3inch round cookie cutter, cut as many rounds as you can fit per pie dough. Spoon cooled stew onto half of the mini rounds, being sure not to get too close to the edge. Fold empty half over the stew portion of round,, and use a fork to make little impressions around the edges and seal the mini pie. Whisk together egg and water in a small bowl. Line 2 baking sheets with parchment paper and put each mini pie on the paper. Brush egg wash around each half round. If you'd like, use the remaining dough to make little shamrocks for the tops of pies by adding a little green food coloring. Roll out and use a mini shamrock cookie cutter . Place on top of the pie and brush with egg as well.
  6. Place in oven and bake until dough is golden brown, about 15-20 minutes.

show comments 4 responses

  • Andrea says:

    I like the Bouillabaisse Pot in Marseille 🙂

  • Andrea says:

    Sorry, open this recipe to pin it and wrote on it 🙂

  • I am so making this for St. Pat’s Day!!

  • Jo says:

    Found this an hour ago, and have it in the oven right now!!

  • Leave a Reply to Kelly Stilwell