Guinness Beef Pot Pie
2 lbs braising steak, cut into 1/2 inch cubes
1 large onion
4 cloves garlic
3 sticks celery
2 cups diced pototoes
3/4 cup of frozen field fare peas
3/4 cup of frozen carrots
2 tbsp tomato paste
1 tsp dried thyme/ or fresh sprigs
1/2 tsp dried rosemary
1 bay leaf
1 1/2 cups guinness (not extra stout)
2 cups beef broth
3 tbsp brown sugar
2 tbsp flour dissolved in water
Salt & pepper to taste
2-3 tbsp olive oil
handful of chopped parsley
1 pack of field fare frozen puff pastry (defrosted)
1 egg beaten with 1 tbsp water
Start with the prep work. Roughly dice the onion & mince the garlic cloves.
Slice your celery into small pieces and either half or quarter (for bigger mushrooms) the mushrooms.
Generously season your beef pieces with salt and pepper.
Add a couple of tablespoons of olive oil in a hot dutch oven/ large pot.
Brown the beef pieces on all sides in a small batch and once they’re browned well, remove them with a slotted spoon and set them aside on a plate. Repeat until the beef is browned.
Then add the diced onions to the same pot and sautee them for a couple minutes until they turn soft and translucent.
Add the garlic and saute it for 2 minutes with the onions.
Add the chopped celery and mushrooms to the pot and sautee them for a couple minutes.
Next, add the tomato paste, thyme and rosemary. Also season the veggies with some salt. – Give everything a good stir then add the beef back into the pot along with all those juices.
Pour in the Guinness stout and beef broth and bring the stew to a boil.
Measure in the brown sugar and add a bay leaf to the stew then turn the heat down to a low simmer, cover the pot and let the stew slowly cook for about an hour.
After about an hour (or earlier if you dice your potatoes big), add the potatoes to the stew. I used one bite honey gold potatoes and still cut them in halves. They normally take only 15-20 minutes to boil, but since I’m cooking my stew on low heat, I estimated they’d take about 30 minutes to cook. Put the lid back on and give the stew another 30 minutes.
So after an hour and half of simmering the stew. Mix 2 tablespoons of flour in just enough water to dissolve it and stir it well to make sure there are no lumps.
Bring the stew up to a rapid boil and slowly pour in the flour mix while stirring. It will start to thicken almost instantly.
Once the stew has reached the consistency you like, turn the heat off, add the frozen peas and carrots and a handful of chopped fresh parsley. (You want the peas and carrots, tender and not overcooked and mushy, so they’re going to finish cooking in the oven when make our pot pies.)
You can simply eat the Guinness beef stew as it, or you can take it a step further and make an Irish pot pie out of it. Pre-heat the oven to 400F and thaw the puff pastry packet according to the instructions on the pack.
Roll out the pastry to get rid of the fold creases. Measure out the dishes you’re going to use and cut the pastry. I used 2 double-serving rectangular casserole dishes.
Fill the dishes with the stew and place a cut pastry on top of each dish. Stretch the pastry gently and pinch it around the lip of the dish to prevent shrinkage during cooking.
Brush the pastry lightly with egg wash (1 egg whisked with one tablespoon of water). Pop the pot pies in the oven for 20-25 minutes until the pastry turns golden and crispy.
After removing the pot pies from the oven, let them rest for 15-20 minutes before serving them, allowing the stew to cool a little. Eat and Enjoy!
Many thanks to www.picturetherecipe.com for this Recipe