Its beer and beef again. As the temperature starts falling we start craving for beef stew. It is not the first time we made dark beer beef stew but it is certainly the first time we turned it into a pie. The buttery flaky puff pastry with rich and tender beef is great for those fall/winter nights!
If you are too lazy to make this pie you could simply have them as beef stew with bread. You can find the old recipe here. These are really easy to prepare. Really you only need plenty of time to get everything cooking. We cooked the meat for almost 2hrs and they were so soft and tender and the sauce was so rich and sweet because of the beer. It is also totally fine to use store bought puff pastry! They taste great and not everyone has the time to make puff pastry from scratch.
The Husband and I do not really celebrate thanksgiving but I suppose this would be a great thanks giving dish. We could not really fit all the meat into this pie dish. We froze the left over and would have them with bread on days when we do not feel like cooking.
Recipe adapted from Jamie Oliver.
Serves 5-8 people
1 knob of butter
2 medium onions, chopped
4 carrots, chopped
5 sticks celery, trimmed and chopped
1 kg of stewing beef, chopped into cubes
a few sprigs fresh rosemary, leaves picked and chopped
440 ml Guinness
300ml beef stock
1/4 head of cabbage, chopped
2 tbs (heaps) plain flour
150 g Cheddar cheese, freshly grated
200 g ready-made all-butter puff pastry
Egg, for egg wash
In a large pot on medium high heat add olive oil, butter, chopped onion, carrots and celery. Fry gently till vegetables softens, a couple of minutes.
Then add the beef, rosemary, a pinch of salt, and a piece of pepper. Stir fry everything for 2-3mins then pour the Guinness, cabbage, flour and enough stock to cover all the ingredients. Turn up the heat and bring to a boil then reduce heat to low and let it simmer away for about 1-2hrs. Keep the lid ajar. The sauce should thicken when almost done, based on the softness of the meat. If it is still watery, remove lid of the pot and let it simmer till sauce thickens.
Preheat the oven to 190ºC/375ºF.
Lightly flour the work surface and roll the pastry to the thickness of a coin. Trim enough pasty to cover the base of the dish. Then place pastry into the pie dish and pour the stew into your dish. Even it out before sprinkling over the remaining cheese.
Place another pastry over the top of the pie dish and criss-cross it lightly with a sharp knife. Gently fold in the edges of the pastry. Brush the top with beaten egg, then bake the pie directly on the bottom of the oven for 20 minutes, until the pastry is cooked, puffed and golden.