BEEF AND GUINNESS PIE
From dreamweaver 15 years agoIngredients
- 2 lb boneless beef chuck, cut into 1-inch pieces shopping list
- 2 tablespoons all-purpose flour shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon black pepper shopping list
- 2 tablespoons vegetable oil shopping list
- 1 large onion, coarsely chopped shopping list
- 2 garlic cloves, chopped shopping list
- 3 tablespoons water shopping list
- 1 1/2 tablespoons tomato paste shopping list
- 1 cup beef broth shopping list
- 1 cup Guinness or other Irish stout shopping list
- 1 tablespoon worcestershire sauce shopping list
- 2 teaspoons drained brined green peppercorns, coarsely chopped shopping list
- 2 fresh thyme sprigs shopping list
- Rough puff pastry dough shopping list
- 1 large egg, lightly beaten shopping list
- 1 tablespoon water shopping list
How to make it
- Special equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches wide
- 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.
- Cooks' note:
- Stew (without pastry) can be made 2 days ahead, cooled completely, and chilled, covered. Bring to room temperature before using.
People Who Like This Dish 2
- tilgidh Blackshear, GA
- carolynblas Spearfish, SD
- dreamweaver Galeton, PA
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