Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 lb beef kidney, trimmed and cut into 1-inch cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup Guinness beer
- 1 cup beef broth
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special Equipment Needed:
- 9-inch pie dish
- Rolling pin
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, season the beef and kidney with salt, pepper, thyme, and rosemary. Toss to coat.
3. In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the beef and kidney and cook until browned on all sides, about 8-10 minutes.
4. Add the onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.
5. Sprinkle the flour over the beef and vegetables and stir to combine.
6. Pour in the Guinness beer, beef broth, tomato paste, and Worcestershire sauce. Stir to combine and bring to a simmer.
7. Cover the pot and transfer to the oven. Bake for 2 hours, or until the beef is tender and the sauce has thickened.
8. Remove the pot from the oven and let cool for 10 minutes.
9. Roll out the puff pastry on a floured surface to fit the size of the pie dish.
10. Pour the beef and kidney mixture into the pie dish and top with the puff pastry. Brush the beaten egg over the pastry.
11. Bake the pie for 30-35 minutes, or until the pastry is golden brown and puffed.
12. Let the pie cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 35 minutes
Total time: 2 hours and 55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 520
Fat: 29g
Saturated Fat: 10g
Cholesterol: 170mg
Sodium: 840mg
Carbohydrates: 19g
Fiber: 2g
Sugar: 3g
Protein: 43g
Substitutions for ingredients:
- Beef kidney can be substituted with beef liver or omitted altogether.
- Beef broth can be substituted with chicken or vegetable broth.
- Puff pastry can be substituted with pie crust or phyllo dough.
Variations:
- Add mushrooms to the beef and vegetable mixture for extra flavor.
- Use a different type of beer, such as stout or ale, for a different flavor profile.
- Add potatoes to the beef and vegetable mixture for a heartier pie.
Tips and Tricks:
- Make sure to trim any excess fat or membrane from the beef kidney before cooking.
- Let the pie cool for a few minutes before cutting into it to prevent the filling from spilling out.
- Serve the pie with a side of mashed potatoes or roasted vegetables.
Storage Instructions:
Leftover pie can be stored in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the pie, preheat the oven to 350°F and bake for 15-20 minutes, or until heated through.
Presentation Ideas:
Serve the pie on a platter with a garnish of fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Serve the pie with a pint of Guinness or another dark beer.
Suggested Side Dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting Advice:
If the sauce is too thin, mix together 1 tbsp cornstarch and 1 tbsp water and stir into the sauce. Simmer for a few minutes until thickened.
Food Safety Advice:
Make sure to cook the beef and kidney to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
Steak and kidney pie is a traditional British dish that dates back to the 19th century.
Flavor Profiles:
Savory, rich, and hearty.
Serving Suggestions:
Serve the pie hot with a side of mashed potatoes and a pint of Guinness.
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Region: Irish