Ingredients with Measurements:
- 2 lbs. beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3 tbsp. vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup Guinness beer
- 2 tbsp. tomato paste
- 1 tsp. dried thyme
- 1 bay leaf
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine flour, salt, and pepper. Toss beef cubes in the mixture until coated.
3. Heat oil in a Dutch oven over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef from pot and set aside.
4. Add onion and garlic to the pot and sauté until softened, about 5 minutes.
5. Add beef broth, Guinness, tomato paste, thyme, and bay leaf to the pot. Stir to combine.
6. Return beef to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, stirring occasionally.
7. Remove bay leaf and discard. Transfer beef mixture to a 9-inch pie dish.
8. Roll out puff pastry on a floured surface to fit the top of the pie dish. Place pastry over the beef mixture and trim excess dough. Brush the top of the pastry with beaten egg.
9. Bake in preheated oven for 30-35 minutes, or until pastry is golden brown and filling is hot and bubbly.
10. Let cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 35 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 485
Fat: 27g
Saturated Fat: 10g
Cholesterol: 116mg
Sodium: 1042mg
Carbohydrates: 25g
Fiber: 2g
Sugar: 3g
Protein: 29g
Substitutions for ingredients:
- Beef chuck can be substituted with beef sirloin or stew meat.
- Vegetable oil can be substituted with olive oil or canola oil.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Puff pastry can be substituted with pie crust or phyllo dough.
Variations:
- Add diced carrots and celery to the pot with the onion and garlic for added flavor and nutrition.
- Substitute the Guinness with another dark beer or stout.
- Add mushrooms to the pot for a meaty and earthy flavor.
Tips and tricks:
- Make sure to brown the beef cubes well before adding the liquid to develop a deep flavor.
- Use a fork to poke a few holes in the pastry before baking to allow steam to escape and prevent the pastry from getting soggy.
- Serve with a side of mashed potatoes or roasted vegetables for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the pie in individual ramekins for a cute and rustic presentation.
Garnishes:
Sprinkle chopped fresh parsley or thyme over the top of the pastry for added color and flavor.
Pairings:
Pair with a pint of Guinness or another dark beer for a classic Irish meal.
Suggested side dishes:
Mashed potatoes, roasted carrots and parsnips, or a side salad would all be great accompaniments to this hearty pie.
Troubleshooting advice:
If the filling is too thin, mix 1 tbsp. cornstarch with 1 tbsp. cold water and stir into the pot. Bring to a boil and simmer until thickened.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Beef and Guinness pie is a classic Irish dish that dates back to the 18th century. It was traditionally made with leftover beef and vegetables, and the addition of Guinness beer added depth and richness to the dish.
Flavor profiles:
This dish is savory, hearty, and rich with a deep beefy flavor and a hint of bitterness from the Guinness.
Serving suggestions:
Serve with a side of crusty bread to soak up the delicious gravy.
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Region: Irish