One of our favorite meals at my house is called Beef & Guinness Pie. The key ingredients, beef & Guinness beer are never considered a bad thing around here.
The key to this dish is letting the beef marinade for 24 hours before you cook.
2 pounds stew beef, cut into 1/2" chunks
2 cans Guinness stout
1 clove garlic (or more, we love garlic here)
2 bay leaves
Combine all this in a bowl and give it a good stir. Refrigerate until you are ready to cook the next day.
2 cans Guinness stout
1 cup beef stock or broth
2 large carrots, peeled & diced
1 large onion, sliced
1.5 cups frozen peas
Salt & fresh ground pepper to taste
1 bouquet garni (a cheesecloth bag containing 3 sprigs fresh parsley, 1 sprig fresh thyme, 8-10 peppercorns and 1 bay leaf)
Wondra Gravy Flour
Pillsbury All-Ready Pie Crust
1 egg mixed with 1 tablespoon of water
On cooking day, drain the marinade and put the beef into a stockpot. Add the 2 cans of Guinness, and the beef broth. Over medium heat, bring this mixture to a boil. Skim any foam off the top. Reduce the heat to medium-low, cover and simmer for 1-1.5 hours. Add the carrots, onion, salt, pepper and bouquet garni and cook for 15-20 minutes, until the carrots are slightly tender. Add the peas and continue to cook for another 5 minutes. Sprinkle in the Wondra Gravy Flour, cooking & stirring until the liquid is thickened.
The book has you making a pastry crust, but I don't have time for that. That's where the miracle product of a Pillsbury All-Ready Pie Crust comes in very handy. Let it warm up in your kitchen for about 10-15 minutes before using it.
Meanwhile, you want to preheat your oven to 375°F. Remove the bouquet garni from your stockpot and transfer the filling into a 10" deep dish pie plate, spooning some of the liquid into the pie dish. Reserve the rest for later. Cover the pie plate with the pastry, cutting a few slits in the top to allow steam to escape. This is where I like to use my little decorative cutters. I cut a few vents out of the pastry, and then attach the cut-outs to the pastry with a dab of your egg wash.
Bake for 30-35 minutes, or until it is a beautiful golden brown. I always put a cookie sheet in the rack below the pie dish, because it sometimes wants to bubble over. While this is baking, run the cooking liquid through a strainer, into a saucepan. Put it on medium-high heat, adding a bit more gravy flour, bring to a boil, stirring until thickened.
I love to serve this over homemade Yukon Gold mashed potatoes, drizzling this with the gravy.
Hope you enjoy this as much as our family does!