Beef and Guinness Pie from Best of Bridge Sunday Suppers
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Ingredients
- Vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup sliced mushrooms 250 mL
- 2 lbs stewing beef, cut into chunks 1 kg
- 2 tbsp all-purpose flour 30 mL
- 1 tbsp finely chopped fresh rosemary 15 mL
- 1 tsp dry mustard 5 mL
- 2 bay leaves
- 1 to 2 cans (each 15 oz/440 mL) Guinness or a similar dark stout
- Basic Butter Pie Pastry (page 160)
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 375°F (190°C).
- In a large ovenproof skillet or Dutch oven, heat a drizzle of oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic, carrots, celery and mushrooms; sauté for about 5 minutes, until mushrooms start to soften. Add beef and cook, stirring, for 4 to 5 minutes to get a bit of color on the meat. Stir in flour, rosemary, mustard and bay leaves. Pour in enough Guinness to just cover the beef and bring to a boil. Cover, place in the oven and cook for 2 ½ hours or until beef is very tender.
- On a lightly floured surface, roll out pastry so that it’s slightly larger than your baking dish (a 9-inch/23 cm square shallow baking dish will work, or a deep-dish pie plate — anything that will comfortably house the stew without leaving too much room at the top once filled).
- Remove stew from oven, leaving oven on, discard bay leaves and transfer stew to baking dish. If there is a lot of excess liquid in the stew, leave it behind in the pan, as you don’t want your pie to be too soupy. Place pastry on top and pinch the edges against the side of the dish to seal, trimming the pastry as necessary.
- Brush the top with egg and cut a few slits with a knife. Bake for about 45 minutes or until crust is golden and filling is bubbling.
- Serves 6.
Notes
- My spouse and I often laugh about how competitive we are. But I laugh more.
The Best of Bridge https://www.bestofbridge.com/
