WILMINGTON, NC (WWAY) – Just in time for St. Patrick’s Day, Student Chef Josh Shipman shows us how to whip up a Beef & Guinness Pie.
Beef & Guinness Pie
Yield: 4 main course servings
2# boneless beef chuck, cut into 1” pieces
2 Tbs. All Purpose Flour
1 tsp. salt
½ tsp. black pepper
2 Tbs. Vegetable Oil
1 large Onion, coarsely chopped
2 garlic cloves, chopped
3 Tbs. water
1 ½ Tbs. Tomato Paste
1 cup Beef Broth
1 cup Guinness or other Irish stout
1 Tbs. Worcestershire sauce
2 tsp. drained brined green peppercorns, coarsely chopped
2 fresh thyme sprigs
2 package puff pastry dough
1 large egg, lightly beaten
1 Tbs. water
Special Equipment: 4 (14 ounce) deep bowls or ramekins (4-5” wide) or other similar capacity ovenproof dish
Method of Preparation:
1. Put oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
2. Pat beef dry. Stir together flour, salt and pepper in a shallow dish. Add beef, turning to coat, the shake off excess and transfer to a plate.
3. Heat oil 5-6 quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.
4. Add onion, garlic and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes.
5. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns and thyme and bring to a simmer, then cover and transfer to oven.
6. Braise until beef is very tender and sauce is thickened, about 1 ¼-1 ½ hours.
7. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)
8. Put a shallow baking pan on middle rack of oven and increase oven temperature to 425 degrees Fahrenheit.
9. Divide cooled stew meat among bowls (they won’t be completely full).
10. Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13” square about 1/8” thick. Trim edges and cut dough into quarters.
11. Stir together egg and water and brush a 1” border of egg wash around each square.
12. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere.
13. Brush pastry tops with some of the remaining egg wash and freeze 15 minutes to thoroughly chill dough.
14. Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.
15. Reduce oven temperature to 400 degrees Fahrenheit and bake 5 minutes more to fully cook dough.
16. Serve immediately.
THANKS, HARRIS TEETER FOR DONATING THE INGREDIENTS!