Description
A delicious traditional beef and mushroom pie. The Irish stout gives the dish a very rich flavor.
Ingredients
- 3 tablespoons olive oil, divided
- 1 pound cubed beef stew meat
- 2 slices bacon, chopped
- 1 white onion, chopped
- 1 carrot, sliced
- ⅓ pound crimini mushrooms, sliced
- 1 clove garlic, crushed
- 1 teaspoon white sugar
- 1 ½ tablespoons all-purpose flour
- 1 cup Irish stout beer (such as Guinness®)
- 1 ¼ cups beef stock
- ½ teaspoon ground thyme
- 2 bay leaves
- ½ teaspoon cornstarch, or as needed
- 1 teaspoon water
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat
- and brown the beef stew meat on all sides
- about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil
- and cook the bacon just until it begins to brown; stir in the onion
- carrot
- mushrooms
- garlic
- and sugar. Cook the vegetables until soft and browned
- 10 to 15 more minutes.
- Stir in the flour until smoothly incorporated
- and gradually mix in the Irish stout beer and beef stock. Mix in the thyme
- bay leaves
- and the reserved cooked beef. Cover
- and bring the mixture to a boil; reduce heat to a simmer until the meat is tender
- about 1 hour and 15 minutes; stir occasionally. Remove the cover
- turn the heat up to medium
- and let the stew boil until slightly thickened
- about 15 more minutes. Mix cornstarch with water
- and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle
- and place on top of the filling. Pinch and crimp the edges of the pastry with a fork
- sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
- Bake in the preheated oven until the crust is browned
- 30 to 40 minutes.
Prep Time: 25 mins
Cook Time: 2 hrs 35 mins
Total Time: 3 hrs
Servings: 6