Recipe

Beef And Guinness Pie Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 8 months, 2 weeks ago Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam. Since many commercial brands of puff pastry contain shortening, not butter, it's worth the effort to make this rich, flaky version at... More Prep:240m Cook:120m Servings:4	Lunasea
	beef onion garlic tomatopaste beefbroth guinness worchestershire brined peppercorns thyme

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Ingredients

2 lb boneless beef chuck, cut into 1-inch pieces

2 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons vegetable oil

1 large onion, coarsely chopped

2 garlic cloves, chopped

3 tablespoons water

1 1/2 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 (you can buy these or I have seen recipes to make your own, which I have not done...yet)

2 fresh thyme sprigs

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Rough puff pastry dough:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1 stick (1/2 cup) plus 5 tablespoons unsalted butter, frozen

5 to 6 tablespoons ice water

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1 large egg, lightly beaten

1 tablespoon water

Special equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches wide

Directions

Make Pie Filling:

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

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.

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.)

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

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.

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

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

NOTE: Stew (without pastry) can be made 2 days ahead, cooled completely, and chilled, covered. Bring to room temperature before using.

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Make Rough Puff Pastry:

Sift together flour and salt into a chilled large metal bowl.

Set a grater in flour mixture and coarsely grate frozen butter into flour, gently lifting flour and tossing to coat butter.

Drizzle 5 tablespoons ice water evenly over flour mixture and gently stir with a fork until incorporated.

Test mixture by gently squeezing a small handful - when it has the proper texture, it will hold together without crumbling apart. If necessary, add another tablespoon water, stirring until just incorporated and testing again. (If you overwork mixture or add too much water, pastry will be tough.)

Gather mixture together and form into a 5-inch square, then chill, wrapped in plastic wrap, until firm, about 30 minutes. (Dough will be lumpy and streaky.)

Roll out dough on a floured surface with a floured rolling pin into a 15- by- 8-inch rectangle.

Arrange dough with a short side nearest you, then fold dough into thirds like a letter: bottom third up and top third down over dough. Rewrap dough and chill until firm, about 30 minutes.

Arrange dough with a short side nearest you on a floured surface and repeat rolling out, folding, and chilling 2 more times. Brush off any excess flour, then wrap dough in plastic wrap and chill at least 1 hour.

NOTE: Dough can be chilled up to 1 day.

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Comments

bluewaterandsand 8 months, 2 weeks ago said:
This sounds very good! I have a hard time finding the pastry dough, here in out little town.

uk2nyc 8 months, 2 weeks ago said:
Sounds delicious.. i havent made pies in a long time.. Have to try this really soon. Thanks much!

theiris 8 months, 2 weeks ago said:
Now that sure beats corned beef and cabbage! Thanks
for recipe. Mare

jencathen 5 months, 3 weeks ago said:
Beef and Guinness, you can't go wrong. Remember to buy extra guinness and chill well. I mean doesn't the cook get to drink too.

trigger 3 months, 1 week ago said:
I live a few miles from an authentic Irish pub called O'Connor's Restaurant and one of his best sellers is a recipe close to what you have presented here.
I love the puff pastry recipe included , all from scratch.
Your the best "Irish" representative from Florida. Saved printed and flagged as beautiful
High Five Vickie
Michael

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