Lá fhéile Pádraig sona dhuit! I hope that’s right!?! Just in case, Happy St Patrick’s Day! I hope you all have a great day today!
I know I said on Friday that I was going to resist the urge to cook up some hearty comfort food for a little longer, but in a nod to all the Irish out there, I thought this Beef and Guinness pie would make a perfect St Patrick’s Day meal (and perhaps a welcome break from all the salads I’ve been posting).
It was also the perfect dish to cook yesterday as I found myself stuck at home occupied with assignments and deadlines, so no where else to be but still not a lot of time to fuss in the kitchen.
The pie itself is really easy to make (especially since I used pre-made puff pastry), but you just need to have some spare time in advance to make a start on the filling. If you can’t make it today, it’s definitely one to try soon.
- 2-3 tbsp olive oil
- 2 medium onions, peeled and diced
- 3 cloves garlic, peeled and diced
- 2 carrots, diced
- 2 sticks celery, trimmed and diced
- 4 field mushrooms, peeled and sliced
- 1 kg good quality stewing beef, cut into 1.5 – 2cm cubes
- a few sprigs fresh rosemary and thyme, leaves picked and chopped
- a pinch of salt
- black pepper, freshly ground
- 440 ml Guinness
- 2 tbsp plain flour, heaped
- 1 – 2 sheets puff pastry (depending on size of your pie dish)
- 1 large egg, beaten
- Preheat the oven to 190°C.
- Heat the olive oil in a large dutch oven (or oven-proof pan), over a low heat.
- Add the onions and cook for about 10 minutes, until they turn soft and translucent.
- Increase the heat, then add the garlic, carrots and celery. Stir together for a couple of minutes then add the mushrooms and stir together.
- Next add the beef, herbs, salt and pepper and fry for 3-4 minutes (so that the meat is browned).
- Add the Guinness and then the flour and stir until it combines. Then add enough water so that it just covers all the ingredients.
- Bring to a simmer, then cover with a lid and place in the preheated oven for 1.5 hours.
- Remove from the oven and stir the stew. If at this stage the stew is starting to look a bit dry, add a little more water (or Guinness), then return to the oven and leave for another hour, or until the meat is tender and the stew is rich, dark and thick.
- Remove from the oven and leave to cool slightly. Check the flavour and adjust the seasoning if necessary.
- Pour the stew into a pie dish and then cover with puff pastry. Brush the pastry with the egg.
- Place the pie on the lower shelf of the oven and bake for 45 minutes, or until the pastry is puffed and golden.
- Remove and serve immediately.
- Serve with green peas and/or creamy mash potato.
- Although I don’t own a slow cooker, if you do, then the recipe should be easily adaptable to prepare the stew in that instead of the oven.