Beef and Guinness Pieby Rory
This savory Irish pot pie is a hearty meal by itself! We enjoy it with a side of bread and Irish butter to sop up any extra sauce.
Beef and Guinness Pie
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2 lbs. Boneless Beef Chuck (Cut into 1" Pieces)
2 Tbsp. All-Purpose Flour
1 tsp. Sea Salt, Fine
1/2 tsp. Black Pepper, Fine Ground
2 Tbsp. Extra Virgin Olive Oil
1 Large Onion (Peeled and Coarsely Chopped)
2 Garlic Cloves (Peeled and Coarsely Chopped)
2 Large Carrots (Peeled and chopped into 1" pieces)
3 Tbps. Water
1 C. Beef Broth
1 C. Guinness (or other Irish Stout Beer)
1 Tbsp. Worcestershire Powder
2 Fresh Thyme Sprigs
Puff Pastry Dough Sheets
Place oven rack in center position and preheat to 350°F.
Pat beef chuck roast dry. Stir together the dry ingredients (flour, salt, and pepper) in a shallow dish. Dredge meat pieces in the seasoned flour mixture, turning to coat, then shake off excess and transfer beef chunks to a plate.
Heat olive oil in a wide 5 or 6 qt. ovenproof heavy pot or Dutch oven over moderately high heat. When the oil just begins to smoke, brown meat in it in batches, turning occasionally (about 5 min per batch). Transfer each batch of browned meat to a bowl.
Add the onion and garlic to the pan and cook, scraping up any brown bits from bottom of pot while stirring frequently, until onion is softened (about 5-10 min). Add the water and tomato paste to the pan and cook for 1 more minute, stirring frequently.
Return the browned beef to the pan with any juices that have accumulated in bowl, along with the broth, stout beer, Worcestershire powder, carrots, and thyme. Bring the mixture to a simmer, then cover the pan and transfer to oven. Braise until beef is very tender and sauce has thickened, about 1-1/4 to 1-1/2 hours.
Remove and discard the sprig of thyme. Allow stew to cool completely, uncovered, about 30 min. A still-warm stew will melt the pastry dough in the subsequent step in the recipe.
Place a shallow baking sheet (like a jelly roll pan) on the middle rack of oven and increase oven temperature to 425°F.
Divide cooled stew among four ovenproof ramekins (5" to 6" diameter), filling them a little over halfway full. With a lightly floured rolling pin, roll out pastry dough on a lightly floured surface until dough is approx. 1/8″ thick, 13-in square. Divide dough into quarters.
Make an egg wash by stirring together egg and water, then brush mixture along a 1-in border around each of the four dough squares. Invert 1 square over each ramekin and press sides of dough lightly to help adhere to the dish. Brush top side of pastry dough with the remaining egg wash and freeze the dough-topped stew ramekins for 15 min, to thoroughly chill dough before baking.
Bake pies in the oven, resting on the preheated shallow baking pan, until pastry has puffed up and looks and golden brown, about 20 min.
Reduce oven temperature to 400°F and bake another 5 min to assure dough has fully cooked.