BEEF AND GUINNESS PIE

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Beef and Guinness Pie image

Irish stout lends a creamy rich sauce to this beef pot pie.

Categories     Beer     Beef     Bake     St. Patrick's Day     Fall     Phyllo/Puff Pastry Dough     Gourmet     Pot Pie

Yield Makes 4 main-course servings

Number Of Ingredients 19

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

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • 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.
  • 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.)
  • Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.
  • 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.
  • Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.
  • Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.

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