STEAK AND GUINNESS PIE
Mar. 19th, 2023 12:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
the_cooking_momОчень вкусно. Пирог у меня не получился и я запекла тесто отдельно. Не менее вкусно с пюре, орзо или полентой. Бульон не добавляла. Делала из 1.1 lbs вышло 4 порции. Использовала замороженные грибы, поэтому их не обжаривала.
750 g (1½lbs) Chuck steak
1 Onion finely chopped
3 medium Carrots peeled and finely chopped
5 Garlic cloves crushed
400 g (14oz) Chopped tomatoes
1 Bay leaf
4 sprigs Fresh thyme
600 ml (20fl oz) Guinness
1 cup Beef stock/Beef broth
Salt and pepper to taste
pinch Sugar
500 g (1lb) Mushrooms halved
400 g (14oz) Puff pastry thawed
1 Egg beaten
Instructions
Cut the chuck steak into bite size pieces then pat dry with paper towels. Season generously with salt.
Heat a large pot or Dutch oven over medium-high heat and add a splash of oil. Brown the beef in batches.
Once browned, remove from the pot and set aside. In the same pot, fry the onion, carrot, garlic, bay leaf and thyme for 2 minutes then pour in the tomatoes.
Pour in the Guinness and beef stock then bring to a simmer. Season with salt, pepper and sugar then add the beef back in the pot, along with any of its resting juices.
Cover with a lid and reduce the heat. Allow to simmer for 2-3 hours or until the beef is tender.
While the stew is cooking, fry the mushrooms in a splash of oil until golden brown. Season with salt and pepper.
Add the mushrooms to the stew once the beef is soft. Taste the stew and adjust seasoning if necessary.
Transfer the steak and mushroom stew to an oven-proof casserole or pie dish.
Roll out the thawed puff pastry until ½cm thick. Place on-top of the stew and crimp the edges.
With the tip of a knife make a small air vent in the center of the pastry. Brush with egg wash.
Bake the pie at 180ºC/350ºF for 25 minutes or until the pastry is cooked, golden and puffed.
Remove from the oven and allow to rest for 10 minutes before serving.
750 g (1½lbs) Chuck steak
1 Onion finely chopped
3 medium Carrots peeled and finely chopped
5 Garlic cloves crushed
400 g (14oz) Chopped tomatoes
1 Bay leaf
4 sprigs Fresh thyme
600 ml (20fl oz) Guinness
1 cup Beef stock/Beef broth
Salt and pepper to taste
pinch Sugar
500 g (1lb) Mushrooms halved
400 g (14oz) Puff pastry thawed
1 Egg beaten
Instructions
Cut the chuck steak into bite size pieces then pat dry with paper towels. Season generously with salt.
Heat a large pot or Dutch oven over medium-high heat and add a splash of oil. Brown the beef in batches.
Once browned, remove from the pot and set aside. In the same pot, fry the onion, carrot, garlic, bay leaf and thyme for 2 minutes then pour in the tomatoes.
Pour in the Guinness and beef stock then bring to a simmer. Season with salt, pepper and sugar then add the beef back in the pot, along with any of its resting juices.
Cover with a lid and reduce the heat. Allow to simmer for 2-3 hours or until the beef is tender.
While the stew is cooking, fry the mushrooms in a splash of oil until golden brown. Season with salt and pepper.
Add the mushrooms to the stew once the beef is soft. Taste the stew and adjust seasoning if necessary.
Transfer the steak and mushroom stew to an oven-proof casserole or pie dish.
Roll out the thawed puff pastry until ½cm thick. Place on-top of the stew and crimp the edges.
With the tip of a knife make a small air vent in the center of the pastry. Brush with egg wash.
Bake the pie at 180ºC/350ºF for 25 minutes or until the pastry is cooked, golden and puffed.
Remove from the oven and allow to rest for 10 minutes before serving.
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