Beef And Stout Pie Recipes

STEAK AND IRISH STOUT PIE

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.

BEEF, MUSHROOM AND GUINNESS® PIE

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.

BEEF POTPIES WITH CHEDDAR-STOUT CRUST

Steps:

• Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.
• Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Photograph by Anna Williams

BEEF, STOUT AND POTATO PIE

Steps:

• Heat 1 tablespoon of oil over high heat in a large heavy based casserole dish. Add the beef in batches and cook, turning occasionally for five minutes or until nicely coloured. Remove and set aside.
• Reduce heat to low and add the remaining oil. Cook the onion and bacon for 10 minutes, stirring occasionally. Add the garlic and cook for another minute. Return the beef to the dish.
• Sprinkle the flour over the beef, and cook for one minute stirring, then gradually add the stout stirring constantly.
• Add the stock, increase the heat to medium high and bring to the boil. Stir in the thyme, season and reduce heat and simmer for 2 hours or until beef is tender and mixture is thickened.
• Preheat the oven to 200C/400°F Lightly grease a 1.25 litre oven proof dish and pour in the beef mixture. Arrange potato slices in a single overlapping layer over the top to cover the meat. Brush with olive oil and salt. Bake for 30-40 minutes or until the potato is golden. Enjoy!

BEEF AND STOUT PIE

Steps:

• In a 5 1/2 quart Dutch oven over medium high heat, warm 1 Tbsp oil. Cook mushrooms, onions, salt and pepper 12 minutes. Transfer to a bowl. Season beef with salt and pepper. Dredge in flour. In same pot over medium high heat, warm 2 Tbsp oil. Sear one-third of beef 7 minutes; transfer to separate bowl. Add 1/2 cup water to pot; scrape up browned bits. Pour into separate bowl. Repeat twice with rest of beef.
• Return pot to medium high heat. Add garlic and tomato paste; stir 30 seconds. Add beef, stout, broth and reserved liquid; scrape up browned bits. Add mushrooms, onions, carrots , potatoes and thyme; bring to a boil. Cover, simmer over medium low heat, stirring occasionally, 3 hours.
• In the meanwhile, prepare the pastry:.
• In a food processor, combine the flour, salt and sugar and pulse until blended, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 1/3 cup of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition. Turn the dough out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour.
• Remove the dough from the refrigerator and let stand for 5 minutes. Sprinkle the top of the dough lightly with flour, place on a lightly floured sheet of parchment paper and roll out into a 12-by-16-inch rectangle. Sprinkle the cheese over half of the dough, then fold the other half over the cheese. Roll out the dough into a 16 1/2-inch square. Using a paring knife, trim the dough into a 16-inch round.
• Refrigerate the dough until firm, about 10 minutes, then lay the dough on top of the beef and stout pie and bake as directed in that recipe. Makes enough dough for a 16-inch round.
• Preheat an oven to 400°F.
• Brush the rim of the pot with water. Lay the pastry round on top, allowing it to droop onto the filling. Trim the dough, leaving a 1-inch overhang, and crimp to seal. Brush the pastry with the egg mixture, then cut 4 slits in the top of the dough. Bake for 30 minutes. Let the potpie rest for 15 minutes before serving. Serves 8 to 10.