Prepare to embark on a culinary journey that will transport your taste buds straight to the cozy pubs of Ireland! This Beef and Stout Pie is not just a recipe; it's a warm embrace of rich, hearty flavors that promises to transform an ordinary dinner into an extraordinary feast. Imagine tender, melt-in-your-mouth beef braised in a robust stout beer, nestled beneath a golden, flaky puff pastry that crackles with each bite – this is comfort food elevated to an art form that will have your family and friends begging for seconds!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Irish
Serves: 6 servings
Ingredients
- 2 lbs beef chuck, cut into cubes
- 1 onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 2 cups stout beer
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Remove beef chuck from refrigerator 30 minutes before cooking to bring to room temperature. Pat meat dry with paper towels and season with salt and pepper.
- Heat a large Dutch oven over medium-high heat. Add a splash of olive oil and brown beef cubes in batches, ensuring each piece develops a deep golden crust. Remove browned meat and set aside.
- In the same pot, sauté chopped onions and carrots until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Return beef to the pot and pour in stout beer, beef broth, and Worcestershire sauce. Add thyme, salt, and pepper. Stir to combine.
- Bring mixture to a simmer, then reduce heat to low. Cover and cook slowly for approximately
- 5 hours, or until beef is tender and sauce has thickened.
- Preheat oven to 375°F (190°C). Transfer beef mixture to a 9-inch pie dish and let cool slightly.
- Roll out puff pastry to cover the pie dish. Carefully place pastry over the filling, trimming excess edges and creating decorative crimps.
- Brush pastry top with beaten egg wash, creating a glossy finish. Cut 2-3 small slits to allow steam to escape.
- Bake for 35-40 minutes, or until pastry is golden brown and filling is bubbling. Let rest 10 minutes before serving.
Tips
- Meat Preparation: Pat the beef cubes completely dry before browning. Moisture prevents proper caramelization, which is key to developing deep, rich flavors.
- Browning Technique: Don't overcrowd the pot when browning beef. Work in batches to ensure each piece gets a beautiful golden crust.
- Beer Selection: Choose a robust stout like Guinness for authentic flavor. The darker the beer, the more depth it will add to your pie.
- Pastry Perfection: Keep your puff pastry chilled until just before use, and work quickly to maintain its flakiness.
- Egg Wash Secret: For an extra-glossy, golden-brown crust, add a pinch of salt to your egg wash.
- Resting Time: Allow the pie to rest for 10 minutes after baking. This helps the filling set and makes serving easier.
- Make-Ahead Tip: This pie can be prepared in advance and refrigerated. Just add an extra 10-15 minutes to the baking time if cooking from cold.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 25g
Protein: 35g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 120mg
