Beef and Stout Pie
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
6 servings
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Calories
909 kcal
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Course
Main Course
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Cuisine
Irish
Beef and Stout Pie
Description
Beef and Stout Pie starts by trimming fat from chuck steak and cutting it into cubes, which are tossed in a seasoned flour mixture before browning thoroughly in batches to ensure a caramelized exterior. The browned beef is collected in a Dutch oven. The skillet is deglazed with beef stock to capture flavorful browned bits, which join the beef.
Onions and sliced cremini mushrooms sautéed until lightly brown contribute rich depth and texture. Tomato paste, fresh thyme sprigs, Guinness stout, and remaining beef stock are added to create a robust stew base, brought to a simmer and cooked gently until flavors meld and meat is tender.
Once the filling is prepared, it is placed in a baking dish and covered with puff pastry, brushed with egg yolk for sheen and glazing. Baking until the pastry is golden results in a flaky, buttery crust that contrasts the rich and thick beef mixture inside. This dish is substantial and suitable as a main course especially in cooler weather.
Effective trimming of the beef reduces excessive grease, and cooking in batches prevents steaming, preserving browning. Leftovers should be stored in airtight containers, keeping filling and pastry separate for best texture. Reheating in a moderate oven restores warmth. Freezing is possible if thawed overnight and pastry is refreshed on baking.
Ingredients
- 2 pounds chuck steak
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 tablespoons neutral cooking oil divided, generic cooking oil
- 1 ¼ cups beef stock or beef broth
- 1 onion chopped, medium
- 8 ounces cremini mushrooms sliced
- 1 tablespoon tomato paste
- 4 thyme sprigs, fresh
- 1 cup stout recommended: Guinness Draught Stout
- 1 pound puff pastry
- 1 egg lightly beaten, yolk
Instructions
- Cut the chuck steak (or roast) into 1-inch pieces removing as much visible fat as possible. In a large bowl, combine the flour, salt, and pepper.
- Toss the steak cubes with the flour mixture until each piece is thoroughly coated.
- In a heavy skillet, heat 3 tablespoons of the oil over medium high heat. Cook the beef until browned on all sides. Work in batches and don’t over crowd the pan. Transfer the beef to a heavy Dutch oven as you work.
- When all the beef has been browned, drain off and discard any excess oil in the pan. Add 1/4 cup of the beef broth or stock to deglaze the pan. Pour the deglazing liquid into the Dutch oven with the browned beef.
- Heat the remaining 2 tablespoons of oil in the same skillet. Add the onion and mushrooms and cook 6-7 minutes or until light brown. Add to the Dutch oven with the beef.
- Add the tomato paste, thyme, stout, and remaining beef broth or stock to the Dutch oven. Heat over medium high heat until the mixture comes to the boil. Reduce the heat and simmer gently with the lid slightly askew for 1 1/2 hours. At the end of the cooking time, test the mixture for seasoning and add more salt if needed.
- Let the mixture sit until cooled.
- Preheat the oven to 425 degrees.
- You can bake your pie in either one baking dish or individual dishes. Choose the dish(es) and cut a pastry topping a bit larger than the top of the dish. Roll out the thawed puff pastry, turn the dish upside down on it and cut around the dish leaving about a 1/4” margin all around.
- Using a slotted spoon, remove the meat mixture from the liquid and put into either one baking dish or individual dishes. Ladle in enough of the liquid to nearly cover the meat filling.
- Dampen the rim of the baking dish(es) and top with the puff pastry. Press down gently so that the pastry sticks to the dish. Place the prepared pie(s) on a baking sheet.
- Brush the top(s) with beaten egg yolk and slash the top of the pastry to allow steam to escape while baking.
- Place the baking sheet with the prepared pie(s) in the preheated oven and bake for 20 minutes. Reduce the heat to 400 degrees and bake for an additional 5 minutes.
- Remove from the oven and let sit briefly to cool. Garnish with a fresh thyme sprig if desired.
Notes
- Trim visible fat thoroughly from beef to avoid greasy filling.
- Brown beef in batches to prevent overcrowding and ensure good sear.
- Store leftovers in airtight containers with pastry separate to maintain crust texture.
- Reheat in a 350°F oven for 15-20 minutes until warmed through.
- Freeze for up to three months; thaw overnight and add fresh pastry before baking for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 909 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 909kcal | 45% |
| Carbohydrates | 43g | 14% |
| Protein | 37g | 74% |
| Fat | 65g | 100% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 35g | 175% |
| Trans Fat | 2g | 100% |
| Cholesterol | 135mg | 45% |
| Sodium | 803mg | 33% |
| Potassium | 892mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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