Ingredients: |
Ingredients: 1 lb beef stew meat, tenderized
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
3 med russet potatoes, lrg chunks
8 oz sm button mushrooms, halved
1 large onion, coarsely chopped
2 garlic cloves, chopped
1 tsp thyme
1 6 oz can tomato paste
1 ½ cup beef broth
1 ½ cup Guinness or other Irish stout
3 tablespoon Worcestershire sauce
1 box of frozen puff pastry
1 large egg, lightly beaten
Special equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches wide) or similar-capacity ovenproof dishes
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Directions: |
Directions:1 - Put flour, salt, and pepper in a lrg plastic bag. Add beef, turning to coat. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then dump everything from the bag into the pot and brown the meat, turning occasionally, about 5 minutes, transfer to a bowl.
2 - Add onion and garlic 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, potatoes, mushrooms, broth, beer, Worcestershire sauce, and thyme and bring to a simmer, then cover and transfer to 350* oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Remove the pastry dough from the freezer to thaw.
3 - Remove from oven and stir well. (At this point the stew can be eaten as is or refrigerated 2-3 days.) To proceed with making meat pies, leave the stew sitting out to cool, uncovered, about 30 minutes. Stir occasionally to release heat. (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.
4 – Stew must be room temp to begin this step. It should not be warm or cold. Divide stew among 4 bowls (they won't be completely full). Spread out each pastry dough section and cut in half. It should be about 1/8 inch thick. Lightly beat the egg and brush a 1-inch border of egg wash around each square. Invert 1 square of pastry over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with egg wash also. 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. Makes 4 main-course servings. |
Personal
Notes: |
Personal
Notes: Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam. This is an authentic meat pie as they make them in the UK and Australia. It’s delicious! Even if you don’t make the meat pies and just eat it asa stew, it’s the best stew I’ve ever had.
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This recipe for Beef & Guinness Pie is from