These Guinness steak bakes make for a next level lunch! Crisp & flaky with a rich, slow cooked beef filling. They’re a belter!

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Guinness steak bakes

If you’re a fan of the steak bakes from Greggs, this is the recipe for you! These homemade bakes are crisp, super flaky & full of rich gravy & tender, Guinness braised beef.

Making these at home with high quality beef & stout takes a lunchtime classic to another level! This recipe is also surprisingly easy to make & yields 12 generously sized steak bakes which can also be cooked from frozen. Wave goodbye to boring lunches!

What Are Steak Bakes?

Steak bakes are a classic, lunchtime dish here in the UK & consist of flaky puff pastry & a rich, slow cooked beef & gravy filling. Simple but delicious, there’s a reason these are so popular!

Why You’ll Love This Recipe!

  • They’re surprisingly easy to make & don’t require too much effort.
  • This recipe makes 12 large steak bakes which can be stored in the freezer & cooked from frozen, for a future meal.
  • The beef filling is slow cooked in the oven – no standing at the stove stirring constantly!
  • We’re using ready rolled puff pastry for easy assembly.
Guinness steak bake

What You’ll Need

Braising Steak

When we slow cook the beef for the filling, we need to make sure to use a cut that is suitable for braising. This could be chuck, shin, flank, rump or skirt. If you ask your butcher for braising/stewing steak, they’ll point you in the right direction.

Guinness

The flavour of Guinness works incredibly well with beef & for this recipe, you’ll need a 500ml bottle. Another stout could also be used, if preferred.

Beef Stock

We need 600ml of beef stock to braise the beef in. This could be homemade stock or a stock cube/pot dissolved in boiling water.

Vegetables & Herbs

We’re using an onion, a carrot, grated garlic, bay leaves and chopped rosemary & thyme as the base of our gravy. These are what you’ll find in most beef stews, so we’re sticking to what works best!

Cornflour

Cornflour is used to thicken the gravy up once the beef is cooked. This gives us better control on how thick our sauce is & needs mixing with cold water before being used.

Tomato Paste, Ketchup & Worcestershire Sauce

These add an extra layer of flavour to our beef filling. The tomato paste is added when we deglaze the pan, after the beef has been seared & the veg has been cooked. The ketchup & Worcestershire sauce on the other hand, are added at the very end.

Puff Pastry

To make these steak bakes as easy to make as possible, we’re using pre rolled puff pastry. I went with Jus Rol puff pastry & to make 12 bakes, you’ll need 4 packs. You could also use 2 x 500g blocks of puff pastry or make your own.

Alternatively, make half the filling which will make enough for 6 steak bakes.

braising steak
Diced braising steak…

How To Make The Beef Filling

The full, printable recipe card for these Guinness steak bakes can be found at the bottom of this post!

Step 1 – Prep The Veg, Herbs & Beef

Veg

Peel the onion & carrot, finely dice with a sharp knife then place into a bowl & set aside. Peel the cloves of garlic then grate with a microplane grater. Place this into a separate bowl & set aside for later.

Herbs

Pick a teaspoon’s worth each of fresh thyme & rosemary leaves from their stalks then finely chop. Add both herbs to the bowl of grated garlic.

Beef

Trim any sinew from the beef then cut into 1″ pieces. It’s important to make sure that all the pieces are the same size so that they cook evenly. Once prepped, give the diced beef a season with a good pinch of table salt.

Step 2 – Sear The Beef

Before slow cooking the beef, we need to sear it on all sides. To do this, place a large saucepan over a medium heat then pour in 2 tbsp of veg oil. Once hot, add in half the beef & fry until well browned all over, stirring frequently. Once seared, transfer the beef to a plate then repeat with the remaining beef.

*Make sure to fry the beef in two batches for a better sear!

Step 3 – Cook The Veg Then Deglaze

Next, add the diced veg to the pan & cook until starting to soften, stirring regularly. This will take 5-10 minutes over a medium heat. If your pan is looking a little dry, add in another spoonful of veg oil.

When the veg is ready, stir in the garlic & herbs then cook for 30 seconds. Stir in the tomato paste, cook for another 30 seconds then deglaze the pan with the Guinness. Make sure to scrape the bottom of the pan with a wooden spoon/spatula to release any browned bits of meat.

Step 4 – Add Beef & Stock Then Braise Until Tender

Add the seared beef back to the pan along with the beef stock & bay leaves. Bring to a gentle simmer, season with salt & pepper then cover the pan with a heatproof lid or aluminium foil.

Transfer the pan to a 160°c/140°c fan (320°f/284°f) oven then cook for 2-3 hours, until the beef is soft & tender (check the beef every 20 minutes or so after 2 hours have passed).

Step 5 – Thicken The Sauce

Once the meat is cooked & tender, remove the lid then place the pan over a medium heat. Stir in tomato ketchup & Worcestershire sauce then bring the sauce to the boil. In the meantime, make a slurry with cornflour & cold water.

When the sauce is boiling, add enough of the cornflour slurry to thicken the sauce then cook out for 3-4 minutes, stirring frequently. Check the seasoning, then remove the beef from the heat & pour into a shallow dish. Leave to cool then refrigerate for at least an hour before using or up to 2 days.

Guinness steak bake filling

How To Make Guinness Steak Bakes

You’ll need at least 2 large baking trays, lined with baking parchment. Letting the puff pastry warm up slightly before using makes it easier to work with. If the pastry gets too warm at any stage, place it back in the fridge for 10 minutes or so.

Step 1 – Cut The Pastry Into Squares

It’s best to work with 1 pack of pastry at a time!

Unroll a pack of puff pastry then cut into 6 evenly sized squares, measuring roughly 11cm on each side. Using a ruler & a sharp knife/pizza cutter works best here.

Step 2 – Add Filling & Crimp

Make an egg wash by whisking together egg yolks & a splash of cold water.

Place 3 of the pastry squares onto a baking tray then place 2 tablespoons of beef into the centre of each, leaving a 1-1½ cm border around each side.

Brush the pastry border lightly with egg wash, place another square of pastry on top then press the edges down with your fingers, making sure not to squeeze out any of the filling.

Crimp the edges with a fork then if necessary, trim the pastry into a neat square. Repeat with the remaining pastry & filling, making sure to space the bakes at least a couple of cm apart on the baking trays.

Step 3 – Egg Wash

Lightly brush the top of each pastry with egg wash. Chill the steak bakes in the fridge for 30 minutes then brush on another light coating of egg wash.

egg washed steak bakes

Step 4 – Baking

Using the back of a knife, score the top of each steak bake then cook in a 200°c/180°c fan (392°f/356°f) oven for 18-20 minutes, until crisp & a deep golden brown. Leave to cool for a couple of minutes then serve.

Freezing The Steak Bakes

Freeze the steak bakes once assembled but before they are egg washed…

To freeze steak bakes, place them onto a baking tray & leave in the freezer overnight. The next day, transfer them to an airtight freezer bag & leave in the freezer until you’re ready to cook them.

To bake them from frozen, add 5-10 minutes to the cooking time in the recipe. Frozen steak bakes should be cooked & eaten within 2 months.

Frequently Asked Questions

Do I have to use ready rolled puff pastry?

It makes this recipe easier but isn’t compulsory! You could use 2x 500g blocks of puff pastry or make your own. If you are buying ready made puff pastry, I’d recommend using Jus Rol.

How long do steak bakes keep for?

Stored in the fridge, these steak bakes will keep for 2 days once cooked. Alternatively, they can be stored in the freezer for up to 2 months.

What cut of beef should be used?

You need to use a cut of beef that is suitable for braising. This could be chuck, shin, flank, rump or skirt. If you ask your butcher for braising steak, they’ll know what you mean!

Can the steak bakes be made in advance?

Absolutely! The filling can be made up to 2 days in advance (& kept in the fridge). For best results, once assembled, the steak bakes should be cooked within 1 day. Alternatively, the bakes can be assembled then kept in the freezer for up to 2 months.

Equipment Used

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More Lunch Recipes To Try!

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Guinness Steak Bakes

These Guinness steak bakes make for a next level lunch! Crisp & flaky with a rich, slow cooked beef filling. They're a belter!
Prep Time30 minutes
Cook Time3 hours 20 minutes
Total Time3 hours 50 minutes
Course: Dinner, Lunch, Snack
Cuisine: English, Irish
Servings: 12 Bakes

Equipment

  • Large Saucepan
  • Microplane/Grater
  • Large Baking Tray
  • Ruler

Ingredients

Steak Filling

  • 750 g Braising Steak See Notes
  • 2 tbsp Veg Oil
  • 1 Large White Onion
  • 1 Carrot
  • 3 Cloves Garlic Grated
  • 1 tsp Fresh Rosemary Leaves Finely Chopped
  • 1 tsp Fresh Thyme Leaves Finely Chopped
  • 1 tbsp Tomato Paste
  • 500 ml Guinness
  • 600 ml Beef Stock
  • 2 Bay Leaves
  • 50 g Tomato Ketchup
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Cornflour

To Assemble

  • 4 Sheets Pre Rolled Puff Pastry See Notes
  • 3 Egg Yolks

Instructions

Steak Filling

  • Preheat an oven to 160°c/140°c fan (320°f/284°f).
  • Peel the onion & carrot, finely dice then set aside.
  • Next, trim any sinew from the beef, cut into 1" pieces then season with a good pinch of table salt.
  • Place a large saucepan over a medium heat then add in the veg oil. Leave to warm up for a minute or so then add in half the beef.
  • Fry until seared on all sides then remove from the pan & transfer to a plate. Repeat with the remaining beef.
  • Next, add the diced veg to the pan & cook for 5-10 minutes, until they're just starting to soften.
    If necessary, add in another tbsp of veg oil when frying the veg.
  • Stir in the grated garlic & chopped herbs, cook for 30 seconds then stir in the tomato paste. Cook for another 30 seconds then deglaze the pan with the Guinness.
  • Add the seared beef, beef stock & bay leaves to the pan then bring to a simmer.
  • Season with salt & pepper, cover with a heatproof lid (or foil) then transfer to the preheated oven & cook for 2-3 hours, until the beef is tender & soft.
  • Place the pan of beef over a medium heat, stir in the ketchup & Worcestershire sauce then bring to the boil. In the meantime stir together the cornflour with 3 tbsp of cold water.
  • Stir in the cornflour mix then cook out for 3-4 minutes, stirring regularly.
    Start by adding in half the cornflour then add in more as necessary. If the sauce is looking a little thick, thin it out with a splash of beef stock/water.
  • Check the beef for seasoning, adding more salt & pepper if necessary then transfer to a shallow dish & leave to cool down.
  • Pick out the bay leaves then chill the beef in the fridge until completely cold.
    Give the beef at least an hour in the fridge or up to 2 days.

Assembly

  • Line 2 large baking trays with baking parchment & set aside.
  • Make an egg wash by beating the egg yolks with 3 tsp of cold water & a pinch of table salt.
  • Next, unroll a sheet of puff pastry & cut into 6, 11cm squares.
    I find using a ruler & a pizza cutter/sharp knife works best here.
  • Place 3 of the pastry squares onto a baking tray then place 2 tablespoons of beef into the centre of each, leaving a 1-1½ cm border around each side.
  • Brush the pastry border lightly with egg wash, place another square of pastry on top then press the edges down with your fingers, making sure not to squeeze out any of the filling.
  • Crimp the edges with a fork then if necessary, trim the pastry into a neat square.
  • Repeat with the remaining pastry & filling, making sure to space the bakes at least a couple of cm apart on the baking trays.
  • Brush the top of each steak bake lightly with egg wash then place in the fridge for 30 minutes.
  • In the meantime, preheat an oven to 200°c/180°c fan (392°f/356°f).
  • Brush each pastry with another light coating of egg wash then score the tops with the back of a knife.
  • Bake for 18-20 minutes, until crisp & a deep golden brown.
  • Leave to cool for a couple of minutes then serve.

Notes

1. Aga Cooking – If you’re using an Aga, cook the steak bakes on the bottom set of runners in the roasting oven.
2. Steak Cuts – Make sure to use a cut of steak that is suitable for braising/slow cooking. This could be chuck, shin, flank, rump or skirt.
3. Pastry – To make 12 steak bakes, you will need 4 sheets of pastry, each measuring 350mm x 230mm & weighing 320g. I used Jus Rol puff pastry sheets for this recipe. Alternatively you could roll 2 x 500g blocks of puff pastry out to a thickness of 3-4mm & cut 11cm squares from that.
If the pastry gets too warm at any stage when assembling the bakes, pop it back in the fridge for 10 minutes or so.
4. Reheating – The steak bakes are best served immediately, once cooked but can be cooled & stored in the fridge for up to 2 days. To reheat, bake in a 180°c/356°f oven for 10-15 minutes. The internal temperature should be 75°c/167°f.
5. Freezing –  This recipe makes 12 large steak bakes. If you’ve got any leftover bakes, they can be stored in the freezer.  To freeze, place steak bakes on a baking tray & leave in the freezer overnight. The next day, transfer to an airtight freezer bag & leave in the freezer until you’re ready to cook them. Frozen steak bakes should be cooked & eaten within 2 months.
Freeze the steak bakes once they are assembled but before egg washing them.
To cook from frozen, add an extra 5-10 minutes to the cooking time. Alternatively, half the recipe & make 6 bakes!
6. Ketchup – For the best flavour, I’d recommend using Heinz tomato ketchup.

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