STEAK AND GUINNESS PIE - JAMIE OLIVER
A traditional steak and Guinness pie done by my favorite British chef, Jamie Oliver. This is made particularly easy by using puff pastry for the top pie layer! If you want to skip the puff pastry layer, you could serve this as a normal stew. The herbs listed are just a suggestion. Jamie typically leaves the amount and type up to the cooks' personal tastes. He suggests a "handful". I did change the recipe a little bit from his, due to personal preferences. Feel free to substitute out the Guinness and use beef stock instead. Pure comfort food. :)
Provided by LifeIsGood
Categories Stew
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
- Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
- Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
- To make pies:.
- Preheat your oven to 375 degrees F.
- Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
- Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
- Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.
BEEF, MUSHROOM AND GUINNESS® PIE
A delicious traditional beef and mushroom pie. The Irish stout gives the dish a very rich flavor.
Provided by Melanie Booth
Categories World Cuisine Recipes European UK and Ireland Irish
Time 3h
Yield 6
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
- Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
- Bake in the preheated oven until the crust is browned, 30 to 40 minutes.
Nutrition Facts : Calories 500.1 calories, Carbohydrate 28.6 g, Cholesterol 77.2 mg, Fat 31.7 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 8.2 g, Sodium 258.8 mg, Sugar 3.8 g
BEEF AND GUINNESS PIE
Irish stout lends a creamy rich sauce to this beef pot pie.
Categories Beer Beef Bake St. Patrick's Day Fall Phyllo/Puff Pastry Dough Gourmet Pot Pie
Yield Makes 4 main-course servings
Number Of Ingredients 19
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.
- Add onion, garlic, and water 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, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (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.
- Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.
- 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.
GUINNESS STEAK AND STOUT PIE
Steps:
- Line a 9" pie plate with half of prepared pastry dough. Bake according to package directions. Cool. Heat oven to 350 degrees. Cook bacon and onions in large, heavy skillet over medium heat for 3-4 minutes. Remove from heat and add to dutch oven or ovenproof casserole dish. Combine flour, salt and pepper in large bowl. Add meat and toss well. Heat oil in skillet, add beef pieces, a few at a time and brown on all sides. Remove to dutch oven. Place dutch oven over medium high heat. Add raisins, sugar, beer and Tabasco sauce. Bring to a boil. Cover and bake in oven for 1.5 hours. Stir occasionally and add more stout or water if gravy appears too thick. Remove dutch oven from oven and increase temperature to 425 degrees. Stir parsley into beef mixture. Spoon mixture into pie dish. Roll out remaining dough into circle forming the top crust. Cut slits or shamrock designs in crust to allow steam to escape. Place pie on baking sheet and bake until crust is golden, 14-16 minutes. Remove from oven and let sit for 15 minutes before cutting.
STEAK AND IRISH STOUT PIE
This delicious Irish meal may provoke your guests into licking the pie dish clean.
Provided by Michael St. Laurent
Categories Main Dish Recipes Savory Pie Recipes Pork Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place steak cubes onto a plate and sprinkle with flour.
- Place lard and bacon into a large skillet over medium heat; heat until lard melts and bacon begins to sizzle. Stir floured steak cubes into bacon and hot lard and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes.
- Transfer steak mixture to a large casserole dish.
- Cook and stir onion and mushrooms in the same skillet over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to casserole dish with steak mixture.
- Stir Irish stout beer, parsley, raisins, and brown sugar into steak mixture. Cover dish tightly with aluminum foil.
- Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours.
- Remove casserole dish from oven and increase temperature to 400 degrees F (200 degrees C).
- Line a deep-dish 9-inch pie plate with a pie crust and bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
- Spoon cooked steak filling into the partially-baked pie crust.
- Cover steak filling with second pie crust; pinch the top crust against the bottom crust to seal tightly.
- Bake pie until top crust is golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 597.2 calories, Carbohydrate 31.6 g, Cholesterol 80.4 mg, Fat 38.3 g, Fiber 3.2 g, Protein 30.4 g, SaturatedFat 12.3 g, Sodium 498.1 mg, Sugar 4.6 g
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