BEEF AND GUINNESS PIE
Steps:
- Gather the ingredients.
- In a large bowl, add the flour, salt, and butter.
- With your fingers or a pastry blender , work the butter into the flour until it is the texture of fine breadcrumbs. Work as quickly as possible to avoid warming the dough.
- Add 2 tablespoons of very cold water, stirring it into the dough using a cold knife until it binds together and can be formed into a ball. If it becomes too dry, add more water 1 teaspoon at a time.
- Wrap the ball of dough in plastic wrap. Chill in the refrigerator for at least 15 minutes, or up to 30 minutes.
- Gather the ingredients.
- In a large bowl, place the flour and it season with salt and ground black pepper.
- Add the cubes of meat and toss well in the flour until evenly coated.
- In a large, heavy-based, flameproof casserole dish, heat the butter and oil until the butter has melted. Add the meat to the fat in small batches and brown quickly all over for just a minute, then remove with a slotted spoon and set aside.
- Add the onions and carrots to the pan and fry gently for about 2 minutes.
- Return the meat to the pan, and add the Worcestershire sauce, tomato puree, Guinness, hot beef stock, and sugar. Grind in plenty of black pepper and a little salt, stir well and bring to the boil.
- Cover, reduce to a gentle simmer , and cook slowly for about 2 hours until the meat is tender and the sauce has thickened and is glossy.
- Remove from the heat, place into a 2 1/2-pint (1 1/2-liter) deep pie dish, and leave to cool completely.
- Heat the oven to 400 F/200 C/Gas 6. Roll out the pastry to 1/8-inch / 3-millimeter thick. Cut a 3/4-inch / 2-centimeter strip from the rolled-out pastry.
- Brush the rim of the pie dish with water and place the pastry strip around the rim, pressing it down.
- Cut out the remaining pastry about 1-inch / 2 1/2 centimeters larger than the pie dish.
- Place a pie funnel (also called a pie bird ) in the center of the filling; it will support the pastry and stop it from sinking into the filling and becoming soggy.
- Place the pastry lid over the top and press down to the edge and seal. Trim off any excess pastry and crimp the edges with a fork or between your thumb and forefinger.
- Brush the top with the beaten egg and make a hole in the center to reveal the pie funnel. You can also decorate the top of the pie with pastry trimmings as you like.
- Bake for 30 to 35 minutes until the pastry is crisp and golden.
Nutrition Facts : Calories 1172 kcal, Carbohydrate 42 g, Cholesterol 337 mg, Fiber 3 g, Protein 73 g, SaturatedFat 34 g, Sodium 621 mg, Sugar 7 g, Fat 73 g, ServingSize Serves 4, UnsaturatedFat 0 g
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
GUINNESS BEEF PIE
Make and share this Guinness Beef Pie recipe from Food.com.
Provided by djunqx
Categories Meat
Time 2h50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Saute onions in olive oil. Add celery, mushrooms, and carrots.
- Add butter and garlic. Stir until coated. Cook about 1 minute over medium heat.
- Remove vegetables; add beef. Lightly brown, and then return the vegetables to the pan.
- Sprinkle with salt, pepper, rosemary.
- Add Guinness and enough beef broth to not quite cover the beef and vegetables.
- Add flour slowly so it won't lump and then stir. Cover and cook on medium low for 2 hours.
- Remove from pan, let cool a little. Mix in a small handful of the shredded cheese.
- Roll out pastry and place into a deep dish pie pan or casserole dish. Add meat filling. Top with one more handful of cheese.
- Moisten edges of pastry with beaten egg wash. Place the other pastry on top, lightly score the surface and wash with egg wash.
- Cook at 350°F for 40 minutes or until golden.
Nutrition Facts : Calories 1338.2, Fat 66.4, SaturatedFat 20.6, Cholesterol 101.3, Sodium 764.5, Carbohydrate 92.2, Fiber 3.1, Sugar 3.8, Protein 31.8
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 SLOW COOKER BEEF POT PIE
I tweaked a couple of recipes I saw on this site because I didn't have some of the ingredients in my cupboard. So, I added a tin of cream of mushroom/onion soup and more herbs. This recipe is thick. You'll need to use a deep casserole dish. I used my white corningware dish (approx. 4" deep). If you're looking for a "stew" consistency just add more beer and water. This should easily feed 6, but we're feeding 3 growing teenagers. Every last morsel was hungrily consumed in no time.
Provided by run.bullierun
Categories Savory Pies
Time 5h30m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl toss stewing beef with flour, salt & pepper. In large skillet heat oil and brown beef, approximately 10 minutes.
- Place beef and all ingredients except mushroom soup in slow cooker.
- Cook on high for approximately 5-6 hours.
- Turn off the cooker and pour in condensed soup, thoroughly mix.
- Set oven to 350F deg.
- Roll out enough puff pastry to cover your dish.
- Spray your casserole dish with non-stick cooking spray. Spoon stew mixture into casserole and cover completely with puff pastry.
- Place dish on foil covered cookie sheet and bake until pastry is "puffed up" and golden. Let stand for 10 minutes to set and serve with your fav. veggie/side salad.
Nutrition Facts : Calories 1478.6, Fat 40.4, SaturatedFat 11.3, Cholesterol 145.2, Sodium 1525, Carbohydrate 123.9, Fiber 8.2, Sugar 7.4, Protein 66.8
GUINNESS PIE
We consider this Guinness Pie to be a cooking project because it takes some time to put together, but it is well worth the effort. To break up the work, try making the crust and stew a day ahead, then assemble and bake before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h45m
Yield Serves 8 to 10
Number Of Ingredients 24
Steps:
- Crust: In the bowl of a food processor, combine flour and salt. Add butter and cheese and pulse until the mixture resembles coarse meal.
- With machine running, drizzle ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together; if it is crumbly, add more ice water, 1 tablespoon at a time.
- Gather dough into a ball and flatten into a disc. Wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
- Filling: Heat oil in a large pot over medium. Add bacon and cook until crisp and browned, about 14 minutes. Remove with a slotted spoon and drain on paper towels. Pour fat into a bowl and reserve.
- Wipe out pot with paper towels. Add 2 tablespoons reserved fat to pot and heat over medium-high until hot.
- Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working in 3 batches, cook beef until browned on all sides, about 4 minutes per batch. Using a slotted spoon, transfer beef to a large bowl. Add more reserved fat between batches if needed.
- Pour fat from pot into the bowl of reserved fat. Add 1 cup broth to pot, and cook, stirring and scraping bottom, 1 minute. Pour over meat.
- Heat 2 tablespoons reserved fat in pot over medium-high. Add onions and garlic and cook until onions soften and garlic is fragrant, about 2 minutes. Stir in mushrooms and cook, 3 minutes. If bottom of pot begins to burn or onions begin to stick, stir in about 1/4 cup of the remaining broth. Sprinkle flour over vegetables, add mustard, and cook, stirring constantly, 1 minute.
- Return beef and broth to pot. Add remaining broth, stout, thyme, and bay leaf. Bring to a boil, scraping flour mixture from bottom and sides of pot. Reduce heat and simmer partially covered, stirring occasionally, 1 hour 30 minutes.
- Add potatoes. Cover and simmer until potatoes are tender but not mushy, about 25 minutes. Remove and discard bay leaf and thyme. Stir in bacon, pearl onions, dill, horseradish, and vinegar. Season with salt and pepper. Transfer to a 2 1/2-quart baking dish and place on a rimmed baking sheet. (Filling can be made up to 2 days ahead and refrigerated. Bring to room temperature before baking.)
- Preheat oven to 400 degrees. On a floured work surface, roll out dough to a diameter about 2 inches larger than baking dish. Center dough over filling; trim edges to about 1-inch overhang (it's okay if it's a little uneven). Brush egg wash over bottom of edges, and press to baking dish to seal. Brush remaining egg wash over top of pie. Cut vents in center. Bake until crust is golden brown and the filling bubbles, 35 to 45 minutes. Let cool 20 minutes before serving.
GUINNESS PIE
Beef in dark, silky gravy composed of fat and reduced stout, flecked with tender vegetables, covered in pastry: This is a dish that delivers good cheer and contentment in equal measure. We built it out of advice and instruction from the British chefs Jamie Oliver (the stew) and Fergus Henderson (the pastry). Eating it - salty and rich, buttoned with sweetness - will occasion thoughts of a coming walk or a nap on the couch with the dog. You'll want some red wine to drink. It's awesome.
Provided by Sam Sifton
Categories dinner, casseroles, main course
Time 6h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees.
- In a large, ovenproof pan fitted with a lid, heat 2 tablespoons of the butter over medium-low heat. Add the onions and garlic and cook, stirring frequently, until soft, about 10 minutes.
- Add the carrots, celery, mushrooms and remaining 2 tablespoons butter and cook over medium heat, stirring frequently, until the mushrooms are dark in color and the moisture released by them has evaporated, about 15 minutes.
- Season the beef pieces all over with salt and pepper. Add the beef, flour and rosemary to the pan and cook over high heat, stirring often, for about 5 minutes.
- Add enough Guinness to just cover the beef. Cover the pan and put it in the oven for 1 1/2 hours. Remove from the oven and stir. If using trotter gear, stir it in now. Return to the oven and cook for 1 hour more. If it remains thin, set the pan over medium-low heat, remove the lid and reduce the liquid. Season to taste with salt and pepper. If using Cheddar, fold in about half.
- While the stew is cooking, prepare the pastry: sift together the flour, baking powder and salt into a bowl. Using a pastry cutter or your hands, quickly work the butter into the dough until it is the texture of coarse meal. Add ice water, a splash at a time, until a firm dough forms. Wrap the dough in plastic and refrigerate for at least 2 hours.
- Place the dough between two sheets of plastic wrap and, using a rolling pin, roll to the thickness of a computer mouse pad. Pour the stew into an 8-inch-square, 2-inch-high Pyrex dish or a deep 9-inch pie pan. If using Cheddar, scatter the remaining cheese across the top. Place the dough on top of the pie and pinch it closed around the edges using the tines of a fork, then slash the center lightly with a knife. Brush with the egg yolk, place on a baking sheet and bake for 45 minutes, or until the pastry is puffy and golden.
Nutrition Facts : @context http, Calories 820, UnsaturatedFat 16 grams, Carbohydrate 42 grams, Fat 42 grams, Fiber 3 grams, Protein 61 grams, SaturatedFat 23 grams, Sodium 1369 milligrams, Sugar 4 grams, TransFat 2 grams
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4.6/5 (5)Total Time 2 hrs 5 minsServings 6
- Heat the oil in a large pot or dutch oven over medium heat. Add the beef and brown it on all sides then remove to a plate. Add the onion, carrots, celery and potatoes and cook until starting to soften, about 5 minutes. Stir in the mushrooms and garlic and cook an additional 3-4 minutes.
- Add the beef back to the pot, along with the rosemary and thyme. Pour in the stock and Guinness and use a spatula to scrape up any brown bits on the bottom of the pan.
- Turn the heat to medium low, cover, and allow the mixture to gently simmer for 1-1.5 hours or until the beef is fork tender. Taste and season with salt and pepper as needed.
- Stir the cornstarch mixture into the pot, and bring to a gentle boil, allowing the mixture to thicken for several minutes. Remove from heat.
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Servings 6Total Time 1 hr 45 minsCategory EntreeCalories 490 per serving
- In a Dutch oven or heavy stockpot, fry the bacon over medium-high heat until done. Transfer to a plate and set aside. If needed, add some oil to the pan.
- Sprinkle the beef with 1/2-teaspoon salt and 1/2-teaspoon black pepper, and toss with 3 tablespoons all-purpose flour to coat. Working in batches, generously brown the ground beef on all sides. Be careful not to overcrowd the pot or the beef will steam instead of brown. Transfer to the bacon and set aside.
- Add a little butter to the pot and fry the onions until soft and translucent, 5-7 minutes. Add the celery, carrots and garlic and cook for a couple of minutes. Add the Guinness™ and bring to a rapid boil for a minute.
- Add all remaining ingredients (except for the egg), including the cooked beef and bacon, bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Uncover and simmer for another 30 minutes.
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