Sonoran StudioCooking Price-Wise
← Back to the tableEdit ✎

Main · Irish

Beef and Guinness Pie

Irish stout lends a creamy rich sauce to this beef pot pie.

Beef and Guinness Pie
Replace cover

Paste an image (⌘/Ctrl-V) · click to choose · or drop a file

Irish stout lends a creamy rich sauce to this beef pot pie.
Serves
Makes 4 main-course servings

Ingredients

  • 2 pounds boneless beef chuck, cut into 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, coarsely chopped
  • 2 garlic cloves, chopped
  • 3 tablespoons water
  • 1.5 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup Guinness or other Irish stout
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons drained brined green peppercorns, coarsely chopped
  • 2 fresh thyme sprigs
  • 1 Rough Puff Pastry
  • 1 large egg, lightly beaten
  • 1 tablespoon water
  • 4 bowls ovenproof dishes — 14-ounce deep bowls or ramekins (4 to 5 inches wide) or similar-capacity

Method

  1. 1

    Put oven rack in middle position and preheat oven to 350°F.

  2. 2

    Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.

  3. 3

    Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)

  4. 4

    Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.

  5. 5

    Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.

  6. 6

    Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.

  7. 7

    Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.

From Dad