Recipe compliments of Rick and Lynne
| Cuisine: English/Irish | Type: Stew | Serves: 6-8 |
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Source:
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Fireside Feasts and Snow Day Treats |
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Attributes:
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Book |
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Comments:
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This is one of several Guinness and beef pie recipes we use. It is a bit more involved, but also very delicious. The cookbook is from the UK, that Lynne bought in Warwick, NY when we were living in NJ. We're not duplicating the recipe exactly, but giving it our own twists based on experience. |
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Serving Suggestions:
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The recipe recommends serving this with mashed potatoes and peas, but we seldom pair it with anything. |
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Ingredients:
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1 tbs. vegetable oil 1-1/2 pounds stew meat 2 leeks, trimmed and sliced into rounds 1 onion, coarsely chopped 2 large carrots, peeled and diced 2-1/2 cups mushrooms (about 1/2 pound), coarsely chopped 3-4 slices of bacon, coarsely chopped 1 tsp. dried thyme 2 garlic cloves, crushed 2 tbs. all-purpose flour 12 oz. of Guinness 2 tbs. Worcestershire sauce 1 bay leaf A large handful of fresh parsley leaves, chopped Beef broth to cover, optional (the original recipe calls for cold water) One or two rolls of frozen puff pastry (depending on the size of the casserole dish you use), a 12 x 8-inch dish is about right Melted butter or milk to brush on the pastry Kosher salt and freshly ground black pepper |
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Instructions:
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1. Preheat the oven to 325°F. 2. Heat the oil in a Dutch oven. Add the beef (that has been dried off with paper towels), in batches to keep from stewing, and cook, stirring until browned. Remove to a bowl, using a slotted spoon, and season with salt and pepper. Repeat for additional batches, adding a bit of oil if needed. 3. Add the leeks, onion, and carrots to the Dutch oven, adding a little oil if necessary. Cook over low heat until softened, 3-5 minutes. Add the mushrooms, bacon, and thyme and cook for a further 2-3 minutes. Season well. Add the garlic and cook for 1 minute. 4. Return the beef to the Dutch oven, add the flour, stir to coat the meat in the flour, and cook for 2-3 minutes. Pour in the Worcestershire sauce and Guinness. Add the bay leaf and parsley, and pour in sufficient cold water or beef broth to just cover. (We use beef broth.) Stir to mix, cover with a lid, and bake in the oven for about 1-1/2 hours, until the meat is fork tender. 5. Remove the Dutch oven from the oven and increase the temperature to 400°F. Check the thickness of the stew; if it is runny and loose, we recommend simmering it on the stovetop until it thickens up. This will depend upon how much broth or water you add and how long you let it cook in the oven. 6. Transfer the stew to an ovenproof casserole/baking dish. Unroll the pastry and use it to cover the pie filling. It should look rustic, so fold over the edges and crimp roughly with your fingers. Using a sharp knife, and starting at the top edge, make lengthwise slits on the diagonal in stripes about 1/4 inch apart, all the way across. Brush with the melted butter or milk and bake in the preheated oven for about 25-30 minutes, until golden. Serve immediately. |
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2025-12-20