Beef & Guinness Pie

Happy St. Patrick’s

The highest PUFF PASTRY of my life, LOL!

Beef & Guinness Pie via E (2 servings)

  • 1.5 lbs. boneless beef chuck, cut into 1″ cubes
  • 2 T. all purpose flour
  • 1 t. salt
  • 1/2 t. black pepper
  • 2-3 T. canola oil
  • 1/2 onion, chopped
  • 2 garlic cloves, chopped
  • 3 T. water
  • 1 T. double concentrate tomato paste
  • 1 c. Guinness
  • 1 c. beef broth
  • 1 T. worcestershire
  • 1 t. dried thyme
  • puff pastry

– – –

  1. Preheat oven to 350F. Combine flour, salt, and black pepper in a plate. Very lightly, but thoroughly, coat the cubes of chuck– being sure to shake off any excess flour.
  2. Heat canola oil to almost a smoke, and brown the cubes of chuck in 2-3 batches. Set the browned chuck in a separate bowl on the side.
  3. Add onion, garlic, and water to the same browning pan. Saute for about 5 minutes. Stir in the tomato paste and cook for another minute.
  4. To the pan, add back the beef and its juices, then the broth, Guinness, worcestershire, and thyme. Bring to a simmer.
  5. Braise in the stew in the oven for at least 1.5 hours.
  6. After the beef has tenderized and the stew has thickened, transfer the stew into ramekins. Brush the edge of a 5″x5″ puff pastry with an egg wash to help adhere the pastry to the ramekin. Also, lightly brush the top of the pastry with the egg wash.
  7. Bake the pie at 450F for 20 minutes. Serve with mashed potatoes! 
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