This Saturday try our recipe featuring a famous Irish stout that has become beloved by the masses.
Steak and Guinness Pie
- 500g stewing beef, such as chuck, cut into bite-size chunks
- 4 heaped tsp all-purpose flour
- 2 tbsp olive oil, plus more as needed
- 2 medium onion, diced
- 4 cloves garlic, crushed
- 1 medium carrot, diced
- 2 stalks celery, diced
- 1 1/2 cups homemade beef stock or store-bought beef broth
- 2 large cans Guinness
- 1 can diced tomatoes, drained
- 3 tbsp Worcestershire sauce
- Small handful each fresh rosemary, thyme, and flat-leaf parsley, finely chopped
- Sea salt and freshly ground black pepper, to taste
- 1 roll good-quality puff pastry
- 1 large egg yolk mixed with a little milk
- Toss the meat in the flour to lightly coat.
- Heat 1 tbsp 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. Drain on paper towels.
- Add the remaining tablespoon of oil to the pan, along with the onion and garlic, and cook 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, then add the stock or broth, Guinness, canned tomatoes, Worcestershire sauce, and chopped herbs and stir, using a wooden spoon to scrape any bits stuck to the bottom of the pan. Season to taste with salt and pepper, 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.
- Spoon the stew into a 7-inch-diameter ovenproof pot. Let cool completely. (If you’d like a nice dome to your pot pie, and hey, who doesn’t, consider adding the filling to a slightly smaller dish.)
- Preheat the oven to 200°C
- Brush the outside edge of the pot or dish with water, then gently place the sheet of pastry over the stew, pinching the pastry against the edge of the pot or pie dish to seal. (lf you like, you can crimp the pastry to form a decorative edge.) Brush the pastry generously with the egg wash and bake for 30 to 40 minutes, until the pastry is risen and golden brown. Serve piping hot.
Serve with a smooth mashed potato or a creamy polenta, paired with Guinness or another dark stout.