A delicious stew cooked in Guinness Ale, topped with Puff Pastry. Easy entertaining on a cold night!
- Recipe -
● 3 onions, sliced
● 2-3 T. olive oil
● salt & pepper
● sprig of rosemary
● 3 cloves garlic, minced
● 3 celery stalks, sliced
● 3 carrots, peeled & sliced
● 20 oz. sliced brown mushrooms
● 2 lbs Stew meat, cut into 1” pieces
● 1 can Guinness beer
● 1 heaping T. ﬂour
● 4 cups beef stock
● 2 cups grated Irish Cheddar cheese
● 1 sheet puff pastry, defrosted for 40 minutes, if frozen
● 1 egg, lightly beaten
● Kosher salt
For Slurry (if needed:)
● 2 T. cornstarch
1. Saute onions in olives oil, salt & pepper for about 10 minutes, over medium-high heat.
2. Add rosemary, garlic, celery, carrots & mushrooms. Stir in ﬂour. Then add meat & beer.
3. Add just enough beef stock to cover meat (about 4 cups).
4. Bring to boil over high heat, then reduce to low, put on lid and simmer for 1 hour. Then remove the lid, turn the heat to medium and simmer for another 1/2 hour.
5. If the stew needs to be thickened, make the slurry and stir in. Cook until thickened.
6. Pour the stew into a large baking dish and put cheese on top.
7. Unfold the thawed puff pastry and lay on top. Fold ends in. Brush the pastry with beaten egg yolk, then sprinkle with some Kosher salt.
8. Bake at 400 degrees for 20-30 minutes.
Note: If there are leftovers, the next day defrost the 2nd sheet of puff pastry and cut into squares. Bake at 400˚F for 15 minutes. Reheat the Steak & Guinness Pie and while serving, top each portion with a freshly baked puff pastry.
Download pdf recipe for: Steak & Guinness Pie