2 minute read
Irish Beef and Guinness Pot Pie with Cheddar Crust
by Aurora.CO
By: Kirsten Hall
If you’re looking for a cozy St. Patrick’s Day meal, try this twist on the classic stew. Its tender morsels of beef, flavorful Guinness gravy and, cheesy crust elevate the traditional Irish flavors. Either as the centerpiece of your St. Patrick’s Day feast or as a main course for a weekend dinner, it is worth every bite.
Serves 6
FOR THE CHEDDAR CRUST:
1 1/4 cups all-purpose flour 1/2 teaspoon salt 1/2 cup butter, cold and cubed 1 1/4 cups cheddar cheese, shredded 3-4 tablespoons ice cold water 1 egg, for egg wash
CHEDDAR CRUST DIRECTIONS:
1. In the bowl of your food processor place the flour, salt, butter and cheddar. With the lid on, pulse until peas sized crumbles form.
2. With the processor running, add in 1 tablespoon of water at a time. The dough is ready when it holds its shape when you squeeze a small amount in your hand.
3. Form the dough into a flat square shape, wrap in plastic and chill for 30 minutes.
1 large onion, diced 1 large carrot, diced 2 cloves garlic, minced 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 avocado oil, or neutral cooking oil 1 tablespoon butter 2 tablespoons tomato paste 1 cup beef broth 1 cup Guinness, or other Irish stout 1 tablespoon Dijon mustard 2 fresh thyme sprigs
FILLING DIRECTIONS:
1. Preheat oven to 350°F.
2. Dice the onion and carrot. Mince the garlic. Set aside.
3. Cut the beef into 1-inch pieces and place in a medium mixing bowl.
4. Add the flour, salt and pepper to the beef and toss to coat.
5. Heat oil in a Dutch oven or heavy ovenproof pot with a lid over medium high heat until it shimmers.
6. Brown beef in batches by placing a single layer of meat in heated pan, cooking it undisturbed until it is caramelized, about 1 minute. Rotate beef and continue cooking until meat is browned on all sides. Transfer beef to a bowl and repeat with remaining meat.
7. Add butter, onion and garlic to the pan, and cook until onion is softened, about 5 minutes.
8. Add tomato paste and cook, stirring, for 1 more minute.
9. Stir in beef with any juices accumulated in bowl, broth, Guinness, Dijon mustard and thyme and bring to a simmer. Cover and transfer to oven. 10. Braise until beef is very tender and sauce is thickened, about 90 minutes.
11. Discard thyme sprigs and cool stew, uncovered, about 30 minutes. (This can be done the day before.)
ASSEMBLY & BAKING:
1. Increase oven temperature to 400°F.
2. Transfer stew to a 9x13 baking dish.
3. Roll out pastry dough on a lightly floured surface with a rolling pin into a 13-inch square, about 1/8 inch thick.
4. Whisk egg in a small bowl and brush a 1-inch border of egg wash around the pastry
5. Invert the pastry over the stew filled baking dish, pressing sides lightly to help adhere.
6. Brush pastry top with remaining egg wash and cut a couple air vents in the top with a paring knife.
7. Bake pie in preheated oven for 35 minutes or until the top is golden brown and the filling is bubbling. Enjoy!
