Beef and Guinness Pie
Geoffry Le Cher
Despite the reputation that English food has, several potential stars did in the end, show bright… but it was the Beef and Guinness Pie that won the day. Unique, pleasing to both eye and palette and hearty as the day is long … what else is there to say!
Enjoy - Geoffry
- 2 lb
- boneless beef chuck, cut into 1-inch pieces
- 2 Tbsp
- all-purpose flour
- 1 tsp
- 1/2 tsp
- black pepper
- 2 Tbsp
- vegetable oil
- large onion, coarsely chopped
- garlic cloves, chopped
- 3 Tbsp
- 1 1/2 Tbsp
- tomato paste
- 1 c
- beef broth
- 1 c
- guinness or other irish stout
- 1 Tbsp
- worcestershire sauce
- 2 tsp
- drained brined green peppercorns, coarsely chopped
- 2 sprig(s)
- fresh thyme
- 1 pkg
- puff pastry sheets, thawed
- large egg, lightly beaten
- 1 Tbsp
- water - for egg wash
How to Make Beef and Guinness Pie
- 1Put oven rack in middle position and preheat oven to 350°F.
- 2Pat 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.
- 3Heat 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.
- 4Add 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,
- 5Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven.
- 6Braise 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.)
- 7Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.
- 8Divide 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.
- 9Stir 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.
- 10Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.
- 11Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.
- 12Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.