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Beef and Guinness Pie

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Beef and Guinness Pie

Beef and Guinness Pie

amanda

Equipment

  • - 9-Inch Cast Iron Skillet: Ideal for making hearty stews and pies; provides even heat distribution and great non-stick surface. Perfect for Beef and Guinness Pie preparation.

  • - Glass Baking Dish (9x13 inches): Versatile bakeware suitable for pies, casseroles, and other dishes; ensures even baking. Useful for Beef and Guinness Pie or its related side dishes.

  • - Pie Server: A sturdy and elegant server designed to easily slice pies, making serving Beef and Guinness Pie a delightful experience.

  • - Silicone Spatula (Utensil): A nonstick spatula ideal for scraping and mixing ingredients while preparing Beef and Guinness Pie or its accompanying side dishes.

  • - Pie Carving Tool Set (includes 4 pieces): A set of utensils designed for cutting and serving pies cleanly, perfect for Beef and Guinness Pie.

  • - Oven Thermometer: Ensures precise cooking temperatures, which is crucial for baking the perfect Beef and Guinness Pie.

  • - Cutting Board (Granite): A heavy-duty, nonporous cutting board that provides a stable surface for preparing Beef and Guinness Pie or its accompaniments.

  • - Measuring Cups Set (includes 1 cup, ½ cup, and teaspoon): A comprehensive set of measuring tools for precise ingredient measurements while preparing Beef and Guinness Pie.

Ingredients

  • 2 pounds boneless beef chuck, cut into 1-inch pieces

  • 2 tablespoons all-purpose flour

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons vegetable oil

  • 1 large onion, coarsely chopped

  • 2 garlic cloves, chopped

  • 3 tablespoons water

  • 1 1/2 tablespoons tomato paste

  • 1 cup beef broth

  • 1 cup Guinness or other Irish stout

  • 1 tablespoon Worcestershire sauce

  • 2 teaspoons drained brined green peppercorns, coarsely chopped

  • 2 fresh thyme sprigs

  • Rough Puff Pastry

  • 1 large egg, lightly beaten

  • 1 tablespoon water

  • 4 (14-ounce) deep bowls or ramekins (4 to 5 inches wide) or similar-capacity ovenproof dishes

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 350°F.
2

Instruction 2

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.
3

Instruction 3

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.)
4

Instruction 4

Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.
5

Instruction 5

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.
6

Instruction 6

Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.
7

Instruction 7

Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.
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