My sister came into town last weekend, originally to attend my baby shower. Instead, she got to meet the baby himself! She was much more excited at that prospect. Since it was our first few days home from the hospital, we were still blumbering around a bit clueless. She took charge of the kitchen for us, cooking non-stop from Friday evening until she left early Sunday morning.
One of the three dishes she made for us on Saturday was a beef and stout potpie. She also made shrimp creole, and chicken and sausage gumbo, both of which landed in the freezer to be eaten at a later time. For the potpie, she bought a 4-pack of Guinness, which I am happy to say I will be able to drink in small amounts now (with food, and drinking lots of water afterward).
This is a hearty, stick-to-your ribs kind of meal. The stout gives the stew a subtly tangy flavor, and the cheesy crust is heavenly when eaten with a bite of beef.
Beef and Stout Pie
Adapted from Williams-Sonoma
As seen on williams-sonoma.com
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 (recipe follows)
1 egg, beaten with 1 tsp. water
One of the three dishes she made for us on Saturday was a beef and stout potpie. She also made shrimp creole, and chicken and sausage gumbo, both of which landed in the freezer to be eaten at a later time. For the potpie, she bought a 4-pack of Guinness, which I am happy to say I will be able to drink in small amounts now (with food, and drinking lots of water afterward).
This is a hearty, stick-to-your ribs kind of meal. The stout gives the stew a subtly tangy flavor, and the cheesy crust is heavenly when eaten with a bite of beef.
Beef and Stout Pie
Adapted from Williams-Sonoma
As seen on williams-sonoma.com
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 (recipe follows)
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 strips 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. Bake for 30 minutes. Let the potpie rest for 15 minutes before serving.
Stilton Pastry:
1 pre-made pie crust
4 oz. stilton or other pungent cheese, crumbled (we used gorgonzola)
Unroll pie crust on a lightly floured surface. Sprinkle the cheese over half of the dough, then fold the other half over the cheese. Roll out the dough to a 1/8 inch thickness. Cut into 1” strips.
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 strips 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. Bake for 30 minutes. Let the potpie rest for 15 minutes before serving.
Stilton Pastry:
1 pre-made pie crust
4 oz. stilton or other pungent cheese, crumbled (we used gorgonzola)
Unroll pie crust on a lightly floured surface. Sprinkle the cheese over half of the dough, then fold the other half over the cheese. Roll out the dough to a 1/8 inch thickness. Cut into 1” strips.
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