St. Patrick’s Day is 17 March, and we’re really excited because baking pies is so much fun!
- 3 tbsp Olive Oil
- 500g Beef Stew meat, cut into 1cm cubes
- 1 tbsp Coarse Salt
- ½ tsp Pepper
- ¼ Cup Flour
- 1 large Onion, diced
- 1 cup small Mushrooms, quartered
- ½ tbsp fresh Rosemary, chopped
- 1 Garlic Clove, minced
- 1½ tbsp Tomato Paste
- 200ml Guinness
- 2 Cups Beef Broth
- 2 small Russet Potatoes, peeled and cut into 1/2 cm cubes
- 1 recipe Pie Crust
- 1 egg
- 2 tbsp Milk
- Heat the olive oil on high in a stock pot or preferably a cast iron pot. In a bowl, toss the beef with the flour, salt, and pepper until thoroughly coated. Add the beef to the hot oil and brown on all sides. Do this in two additions, so as to not overcrowd the pan. When the beef is browned, remove from the pan.
- Add the onion and mushrooms to the pan (adding a little more oil, if necessary) and brown for 4-5 minutes, stirring frequently. When the mushrooms and onions begin to brown, add the rosemary and continue to fry for a few more minutes, or until a deep brown colour is achieved.
- Add the garlic and fry for 30 seconds more.
- Add the tomato paste and mix it into the vegetables, cooking for another 30 seconds.
- Place the beef back in the pot and mix in to the vegetables.
- Add the Guinness to the pot, stirring and scraping the sides as it reduces to loosen browned bits and deglaze the pot.
- Add the beef broth, and bring the liquid to a simmer.
- Place a lid on the pot and reduce the heat to medium/low.
- Continue to lightly simmer for 1½ hours, stirring occasionally.
- after 1 hour of simmering, add the potatoes to the filling. Re-cover the pan and continue cooking.
- When the meat is tender, remove the lid and allow to simmer for another 20 minutes, or until the sauce has thickened slightly.
- Roll out ⅔ of the pie crust dough to cover a 9″ pie dish. Pat the dough down into the dish and fill with the hot beef filling.
- Roll out the remaining dough into a circle large enough to cover the top of the pie. Place on top of the filling and seal the edges of dough around the dish.
- Beat together the egg and milk and brush over the top of the pie.
- Bake in a oven preheated to 350 degrees for 30-40 minutes, until the crust is golden brown and filling is bubbling.
- Serve immediately.
Thanks to The Kitchen McCabe for this one. It’s a beauty.
Image: The Kitchen McCabe
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