BEEF AND GUINNESS PIE
Simple, delicious, and marvelously hearty, this beef and Guinness pie is essentially traditional Irish beef stew filled with onions, carrots, celery, garlic, beef broth, and herbs, all topped with some lovely and simple store-bought puff pastry.
This dish is an easy and delicious dish I have ever made. It also comes with lots of good nutrition. The Nutrition of this dish is; Saturated Fat, Trans Fat, Cholesterol, Sodium, Carbohydrate, Dietary Fiber, Sugars, Protein.
- 2 heaping teaspoons all-purpose flour
- 1 1/2 pounds stewing beef, such as chuck, it is cut into bite-size chunks
- 2 tablespoons olive oil, plus more as needed for the dish
- 1 medium onion, it is diced (about 1 1/2 cups)
- 4 cloves garlic, crushed
- 1 medium carrot, diced
- 2 stalks celery, diced
- 1 1/2 cups homemade beef broth or store-bought
- 3 cups Guinness
- One (14-ounce) can diced tomatoes, drained
- 3 tablespoons Worcestershire sauce
- 3 tablespoons A.1. Steak Sauce
- Small handful each rosemary, thyme, and flat-leaf parsley leaves, finely chopped
- to taste for the dish, Sea salt, and freshly ground black pepper
- 1 sheet puff pastry (preferably Dufour brand)
- 1 large egg yolk mixed with a little milk
- Dump the flour in a shallow bowl and lightly toss the meat in it to completely coat it.
- Heat 1 tablespoon olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Working in batches, lightly brown the meat on all sides, adding more oil to the pan as needed and then drain on paper towels.
- Add the remaining tablespoon oil to the drippings in the pan along with the onion and garlic and cook, stirring occasionally, over medium heat until softened, 3 to 4 minutes. Add the carrot and celery, reduce the heat to medium-low, and cook for 5 to 6 minutes
- Return the meat to the pan, and then add the stock or broth, Guinness, canned tomatoes, Worcestershire sauce, steak sauce, and chopped herbs and stir, using a wooden spoon to scrape any bits stuck to the bottom of the pan. And season to taste with salt and pepper, and then bring to a boil. Reduce the heat to low and gently simmer, uncovered, until the meat is tender and the sauce has thickened, stirring occasionally and skimming any fat from the surface, 1 1/2 to 2 1/2 hours. [Editor’s Note: if the braising liquid happens to be runnier than what you’d expect in a pot pie, take a look at the Testers Choice comments from our recipes testers, which you’ll just beneath the recipe, for some clever thickening tactics.
- Spoon the stew into an ovenproof pot or dish about 7 inches in diameter. Let cool. Alternatively, if you would like a nice dome to your pot pie and, hey, who doesn’t?!—heap the filling in a slightly smaller baking dish.
- Preheat the oven to 400°F (200°C).
- Brush the outside edge of the pot or dish with water, and then gently place the sheet of pastry over the stew, pinching the pastry against the edge of the pot or dish to seal. (If you like, you can crimp the pastry to form a decorative edge.) And then brush the pastry generously with the egg wash and bake for 30 to 40 minutes, until the pastry is puffed and golden brown. Serve hot from the oven.
Calories per Serving: 587
DAILY VALUE: 48%Total Fat 31g, Saturated Fat 6.9g, Trans Fat 0.4g, 43%Cholesterol 128.1mg, 25%Sodium 608.5mg, 12%Total Carbohydrate 35.3g, 14%Dietary Fiber 3.5g, Sugars 5.6g, 70% Protein 35.2g
* Daily Percent Values of an adult person is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on the calorie of your needs. To know your calorie, see the doctor and made a list of it.
**Nutrient information is not available for all ingredients. The amount is based on available nutrient data. Information is not currently available for this nutrient. And remember, if you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Note: Foods are for our health so that we can be healthy and fit. But if you are sick, on any special meditation or diet and taking doctor’s recommended foods only, please check your list or consult with your doctor before heaving it.
What kind of Beef Can I Use?
Stewing steak or chuck roast is perfect. They take a long time to cook but after hours of cooking the chunks of meat will melt like butter.
What do I serve with my steak ale pie?
I’ve tried other recipes since leaving Scotland, but none of them have delivered the above (slightly) compulsive must-haves for my perfect pie. So after looking at many methods and writing down all of the flavors I like, I came up with this version.
This is a perfect meal for a cold day, but even in the summer, you could still have this as a Sunday family dinner. It’s almost a one-pot meal, but feel free to add a side salad or roasted potatoes on the side.
What kind of beer should I use?
Don’t worry about the taste of the beer; it gets cooked off but leaves its special flavor, so don’t skimp on it. I used a good chocolate stout, it was a wise, tasty choice and I got to drink the leftovers!
Can I use frozen puff pastry for the top?
Of course, using frozen puff pastry is a huge time advantage and tastes good. Make sure you roll it out to size whit’ sits at room temperature and don’t handle it too much. Brush it with some egg wash for a shiny golden color.