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Irish Beef and Stout Pie
A hearty and flavorful pie featuring tender chunks of beef slow-cooked in rich Irish stout, encased in a flaky pastry crust. This dish is a comforting staple, perfect for a cold evening.
đ§ Ingredienser
- 1 kg Beef chuck(cut into 2-inch cubes)
- 50 g All-purpose flour
- 2 tbsp Olive oil
- 2 large Onions(chopped)
- 2 medium Carrots(chopped)
- 2 medium Celery stalks(chopped)
- 4 minced Garlic cloves
- 500 ml Irish stout
- 250 ml Beef broth
- 2 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 3 Fresh thyme sprigs
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 1 sheet Puff pastry(thawed)
- 1 beaten Egg(for egg wash)
đšâđł Instruktioner
- 1
Preheat oven to 160°C (320°F).
đĄ Proffstips: Ensure oven is fully preheated before placing the pie. - 2
Toss beef cubes with flour, salt, and pepper.
â±ïž 5 minutes - 3
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown beef in batches, then set aside.
â±ïž 10 minutes - 4
Add onions, carrots, and celery to the pot. Cook until softened, about 8-10 minutes.
â±ïž 10 minutesđĄ Proffstips: Scrape up any browned bits from the bottom of the pot. - 5
Stir in garlic and tomato paste, cook for 1 minute until fragrant.
â±ïž 1 minute - 6
Pour in stout and beef broth, scraping the bottom of the pot. Add Worcestershire sauce, thyme, and bay leaf. Bring to a simmer.
â±ïž 5 minutes - 7
Return beef to the pot. Cover and transfer to the preheated oven. Cook for 2.5 to 3 hours, or until beef is very tender.
â±ïž 3 hoursđĄ Proffstips: Check liquid levels occasionally and add a splash more broth if needed. - 8
Remove bay leaf and thyme sprigs. Season to taste with salt and pepper. Let the filling cool slightly.
â±ïž 10 minutes - 9
Increase oven temperature to 200°C (400°F).
đĄ Proffstips: This higher temperature is for crisping the pastry. - 10
Pour the filling into a pie dish. Drape the puff pastry over the top, trimming and crimping the edges. Cut a few vents in the pastry.
â±ïž 10 minutes - 11
Brush the pastry with egg wash. Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
â±ïž 25 minutes
đĄ Proffstips
- âFor a thicker filling, you can mix a tablespoon of cornstarch with a little cold water and stir it into the simmering stew before assembling the pie.
- âEnsure the beef filling is not too hot when you add the pastry, otherwise it can make the pastry soggy.
- âLeftovers can be refrigerated and reheated in the oven for best results.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add diced potatoes or parsnips to the stew during the last hour of cooking.
- Use a shortcrust pastry for the base and top if preferred.