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Beef and Stout Pie Recipe

  • 200minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 7 Tbsp olive oil

  2. 1 pound white button mushrooms , quartered

  3. 2 cups frozen pearl onions , thawed

  4. salt and freshly ground pepper , to taste

  5. 3 1/2 pounds beef chuck roast , cut into 1" cubes

  6. 1 cup all-purpose flour

  7. 3 garlic cloves , minced

  8. 2 Tbsp tomato paste

  9. 2 1/2 cups Irish stout

  10. 1 cup beef broth

  11. 1 pound each carrots , and red potatoes , in chunks

  12. 1 Tbsp finely chopped fresh thyme

  13. One 16" round Stilton pastry (will post recipe)

  14. 1 egg , beaten with

  15. 1 tsp. water

Instructions Jump to Ingredients ↑

  1. In 5.5-quart Dutch oven over medium-high heat, warm 1 Tbsp oil. ook mushrooms, onions, salt and pepper 12 minutes. Transfer to bowl. Season beef with salt and pepper. Dredge in flour. In same pot over medium-high heat, warm 2 Tbsp oil. Sear one-third of beef 7 minutes; transfer to separate bowl. Add 1/2 cup water to pot; scrape up browned bits. Pour into separate bowl. Repeat twice with rest of beef.

  2. Return pot to medium-high heat. Add garlic and tomato past; stir 30 seconds. Add beef, stout, broth and reserved liquid; scrape up browned bits. Add mushrooms, onions, carrots, potatoes, and thyme; bring to boil. Cover; simmer over medium-low heat, stirring occasionally, 3 hours.

  3. Preheat oven to 400 degrees. Brush rim of pot with water. Lay pastry on top; let it droop into filling. Trim dough to 1"; crimp to seal. Brush with egg mixture. Cut 4 slits. Bake 30 minutes.

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