Beef and Stout Pie

Beef and Stout Pie

Beef and Stout Pie is rated 5.0 out of 5 by 7.
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Prep Time: 35 minutes
Cook Time: 240 minutes
Servings: 10
This hearty beef stew is slowly simmered on the stovetop, then topped with Stilton pastry and finished in a hot oven.

Ingredients:

  • 7 Tbs. olive oil
  • 1 lb. white button mushrooms, quartered
  • 2 cups frozen pearl onions, thawed
  • Salt and freshly ground pepper, to taste
  • 3 1/2 lb. beef chuck roast, cut into 1-inch cubes
  • 1 cup all-purpose flour
  • 3 garlic cloves, minced
  • 2 Tbs. tomato paste
  • 2 1/2 cups Irish stout
  • 1 cup beef broth
  • 1 lb. carrots, cut into chunks
  • 1 lb. red potatoes, cut into chunks
  • 1 Tbs. finely chopped fresh thyme
  • One 16-inch round Stilton Pastry
  • 1 egg, beaten with 1 tsp. water

Directions:

In a 5 1/2-quart Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms, onions, salt and pepper and cook, stirring occasionally, about 12 minutes. Transfer to a bowl.

Season the beef with salt and pepper. Dredge the beef in the flour, shaking off the excess. In the Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Add one-third of the beef and brown on all sides, about 7 minutes total. Transfer to a separate bowl. Add 1/2 cup water to the pot, stirring to scrape up the browned bits. Pour the liquid into a separate bowl. Repeat the process 2 more times, using 2 Tbs. oil to brown each batch of beef and deglazing the pot with 1/2 cup water after each batch.

Return the pot to medium-high heat. Add the garlic and tomato paste and cook, stirring constantly, for 30 seconds. Add the beef, stout, broth and reserved liquid, stirring to scrape up the browned bits. Add the mushrooms, onions, carrots, potatoes and thyme and bring to a boil. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef and vegetables are tender, about 3 hours.

Preheat an oven to 400°F.

Brush the rim of the pot with water. Lay the pastry round on top, allowing it to droop onto the filling. Trim the dough, leaving a 1-inch overhang, and crimp to seal. Brush the pastry with the egg mixture, then cut 4 slits in the top of the dough. Bake for 30 minutes. Let the potpie rest for 15 minutes before serving. Serves 8 to 10.
Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Fabulous hearty dish It looked a little watery during the preparation, and because I wanted this dish to be on the thicker side, I decided I would keep an eye on it as it cooked and add the beef broth only if necessary. I never had to. It cooked to the perfect consistency without the broth. It looked impressive. Don't skip the crust. This is wonderful hearty dish to serve on a cold evening. I'll definitely be making this again! Half the recipe would indeed make plenty for 4 or 5 people.
Date published: 2015-07-26
Rated 5 out of 5 by from Beef and Stout pie docjessp ( see her review below)walked me thru 1st attempt at this wonderful stew. Today pulled it off all by myself. I did have butcher cube the meat which saved me time. Results were worth the time and effort!
Date published: 2015-01-11
Rated 5 out of 5 by from Worth the effort!! I have made this several times for my family. We just finished remodeling our kitchen, and this was the first dinner request by several family members!!! It is SO worth all the steps, but we have been known to leave the crust off or make the crust into croissants instead of laying on top. Our favorite is as the recipe is written. Thank you for a family classic for Sunday afternoons!
Date published: 2013-11-01
Rated 5 out of 5 by from Easy as Pie I gathered and prepped all my ingredients including trimming off all the fat etc of the meat. Slowed cooked it for several hours. This is the best stew I have ever eaten--and I am not a red meat eater generally! A taste here and there but not one to sit and order a red meat dish. All will enjoy. I also didn't make the pie. Put over noodles. Thinking it would work well over rice too!
Date published: 2012-04-20
Rated 5 out of 5 by from Takes time, but worth it I thought this would be just another beef stew, but it was worth the time. The Stilton crust made all the difference. We use our own dark home brew and loved the flavor. Half the recipe made enough for 4-5 servings. I'd make this for guests any day.
Date published: 2012-03-22
Rated 5 out of 5 by from Great Irish fare This is a great recipe. I don't like Stilton, so I don't use the pastry recipe, but the filling is fantastic. Make this pie; you won't be sorry!
Date published: 2012-03-17
Rated 5 out of 5 by from Great for cold weather! We are up inTahoe, the kids are out skiing. When they get back the fabulous aroma will make a happy memory for years to come. This recipe is fabulous!. Beats my mom's steak pie and we are Brits!
Date published: 2012-01-17
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