A winter warmer

I am more than happy to stand corrected as a write this blog post. Beef and Guinness Pie always seemed to taste like there was so much work involved in making it. Its not just a beef pie, there's all these different homely flavours that just make it taste so yummy. So with a bit of time on my hands and the ugly winter weather Sydney is putting on at the moment, I decided to put in the effort required and give Beef and Guinness Pie a try. I was pleasantly surprised. Not only does this pie take almost zero effort to make (ie. you pretty much put it everything a pot and leave it on the stove top for a few hours), but all those beautiful 'flavours' are pretty much just what comes out of stewing beef in some Guinness (ie. no extensive ingredients list required). In fact, this pie is so easy that next time I make it, I'm even going to make my own pastry!!

Beef and Guinness Pies (makes 4 individual pies)
1/4 cup plain flour
800g beef chuck steak, cut into 3cm pieces
2 tbs olive oil
4 large brown onions, cut into thick wedges
3 garlic cloves, finely chopped
440ml Guinness draught beer
1 1/2 cups beef stock
2 dried bay leaves
8 fresh thyme sprigs
1 sheet (25cm) ready-rolled frozen puff pastry
1 egg, lightly whisked
Mashed sweet potato and something green, to serve

1. Place the flour in a large bowl and season well with salt and pepper. Add the beef and gently toss to lightly coat with the flour mixture. Heat half the oil in a large flameproof casserole dish over high heat. Add one-quarter of the beef and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a heatproof bowl. Continue in 3 more batches.
2. Heat the remaining oil in the pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until onion is lightly golden. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the beef, Guinness, beef stock, bay leaves and thyme and bring to the boil. Reduce heat to very low and cook, covered, stirring occasionally, for 2 hours or until beef is tender and sauce thickens slightly. Remove from heat and season with salt and pepper. Set aside for 30 minutes to cool slightly.
   
   
3. Preheat oven to 200°C. Spoon beef mixture evenly among four 1 1/2-cup ovenproof dishes. Cut the pastry into quarters and lightly brush with egg. Place a piece of pastry over each dish and use a small, sharp knife to cut a small slit in the top of each pie to help release steam. Place on an oven tray and bake for 15 minutes or until pastry is puffed and golden. Remove from oven and serve immediately with mashed potatoes and peas or beans.
   
   
   
   
   

Whenever my boyfriend has a Guinness, he comments that it is his "steak and veg" drink. Luckily, this pie doesn't make you feel like you've had steak and veg AND a pie, but it definitely warms the belly - a perfect winter dinner.

For next time:
- I will actually slow cook the meat so it's really gelatinous and falling apart. 6 hours on low heat should do it a lot of justice in the slow cooker.
- For a really nice crispy pie, I'm going to attempt Maggie Beer's Sour Cream Pastry - place 200g chilled, unsalted, chopped butter and 250g plain flour and a pinch of salt in the bowl of a food processor, then blend until the mixture resembles large breadcrumbs. Gradually add 1/2 cup sour cream, mixing until the pastry just comes together. Shape into a disc, then wrap in plastic wrap then chill for at least 20 minutes. Roll out the pastry, cut to size and place in a greased pie dish. Top with beef mix and more pastry, wetting the edges with water before crimping to seal.

Enjoy!

Tweet

Pin It