Guinness Steak And Stout Pie Food

STEAK AND GUINNESS PIE - JAMIE OLIVER

Steps:

• Season your beef generously with salt and pepper. Sprinkle with the flour and toss around until all pieces are well coated.
• Heat olive oil, over med.-high heat, in a large casserole type pan and brown the meat. Make sure to not crowd your meat. You may do this in two batches, if necessary.
• Add the onion and cook for 1 more minute. Then add the carrots, potatoes and fresh herbs. Cook for another 4 minutes. Add the Guinness and tomatoes and bring to a boil. Stir and turn down the heat to simmer. Simmer this mixture for about 2 hours or until the meat is very tender. The sauce should be thick and intensely flavored. Season if needed.
• To make pies:.
• Preheat your oven to 375 degrees F.
• Put your meat filling into a large, round baking dish. You could also make individual pies. Any high-sided round ovenproof bowl is fine.
• Roll out the pastry, dusting with flour as you go, until it is about 1/4 inch thick. Cut out a large circle (or individual circles for smaller servings) - about 1/2 inch bigger than the top of your bowl. Brush the rim(s) of the bowl with the beaten egg, then place the pastry circle(s) on top, pushing the excess pastry down the outside of the bowl to secure. Lightly score the top of the pastry in a criss-cross manner and brush with more of the beaten egg.
• Bake in the middle of the preheated oven for about 45 minutes or until golden and bubbling.

STEAK AND GUINNESS PIE

Steps:

• Preheat oven to 400°F.
• In a large dutch oven or heavy pot, heat the vegetable oil over medium high heat.
• Carefully add the beef and sear until it is brown on all sides. Add the chopped onion, mushrooms, and carrots; lower the heat to medium and continue cooking until the onion is translucent and the mushrooms are done.
• Stir in the garlic and cook about a minute more. Add the tomato paste, bay leaves and herbes de Provence, stirring until well blended.
• Pour in the beer, wine, and beef broth, stirring well.
• Cover, reduce heat and simmer for an hour to an hour and a half. The meat should be very tender. Take off the cover and taste for richness. If it needs more flavor and reducing, simmer for a short while longer uncovered.
• In a small bowl, work the flour into the butter to form a ball. Stir the butter/flour mixture well into the simmering stew to thicken. Salt and pepper to taste.
• At this point you may cool the stew and refrigerate to use later. If serving right away spoon into a casserole or casseroles, and top with a layer of puff pastry.
• Cutting the Puff Pastry:.
• Lay a sheet of puff pastry on a lightly floured surface. Using the lid from your casserole as a template, cut around the puff pastry dough with a knife. Place on top of the casserole before baking.
• Brush the pastry with milk or beaten egg for added color, and bake in a preheated 400 degree oven according to package instructions, or until pastry is golden brown. Serve with vegetables on the side (peas, carrots, and mounds of fluffy mashed potatoes).
• Makes about 6 cups (4-6 servings).

HEALTHY STEAK AND GUINNESS PIE

Steps:

• HEAT oil in frying pan and cook chopped carrot,diced onion, sliced mushroom, sliced celery, sage until soft;.
• Transfer to casserole dish.
• Cut beef into 1 - 2 inch pieces.
• COAT beef in flour and add to fry pan; add extra oil if needed; BROWN.
• ADD to casserole dish.
• COMBINE beef stock and guinness; add to casserole dish; salt and pepper to taste.
• Cover and bake for 2 hours on 150 degrees; stir occasionally.
• TRANSFER cooked meat and vegetables to either 1 pie dish or individual ramekin dishes; TOP with puff pastry; brush with egg wash or milk.
• Piece puff pastry with fork and cook for approximately 25 minutes until golden.
• Enjoy!

BEEF POTPIES WITH CHEDDAR-STOUT CRUST

Steps:

• Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.
• Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Photograph by Anna Williams

STEAK AND KIDNEY PIE WITH GUINNESS

Steps:

• In a pressure cooker, brown the beef, kidney and onion in the olive oil. Add the Guinness, boullion, bay leaves, worcestershire, thyme, salt and pepper. Cover and cook for approximately 20 min from the time the cooker starts to whistle.
• Once it's safe to remove cover, do so.
• Dissolve cornstarch in the water and then add mixture to the beef, bringing back to a boil to thicken.
• Preheat oven to 400 degrees.
• Pour beef into a large baking dish and top with puff pastry.
• Bake till golden, approximately 40 minute.

BEEF, MUSHROOM AND GUINNESS® PIE

Steps:

• Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes.
• Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
• Bake in the preheated oven until the crust is browned, 30 to 40 minutes.

STEAK AND IRISH STOUT PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place steak cubes onto a plate and sprinkle with flour.
• Place lard and bacon into a large skillet over medium heat; heat until lard melts and bacon begins to sizzle. Stir floured steak cubes into bacon and hot lard and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes.
• Transfer steak mixture to a large casserole dish.
• Cook and stir onion and mushrooms in the same skillet over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to casserole dish with steak mixture.
• Stir Irish stout beer, parsley, raisins, and brown sugar into steak mixture. Cover dish tightly with aluminum foil.
• Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours.
• Remove casserole dish from oven and increase temperature to 400 degrees F (200 degrees C).
• Line a deep-dish 9-inch pie plate with a pie crust and bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
• Spoon cooked steak filling into the partially-baked pie crust.
• Cover steak filling with second pie crust; pinch the top crust against the bottom crust to seal tightly.
• Bake pie until top crust is golden brown, 10 to 15 minutes.

BEEF, GUINNESS AND STILTON PIE

Steps:

• Put the seasoned flour in a large bowl or bag. Add the beef and coat it well. Heat 1 tablespoon oil in a large pan and cook the beef in 2 batches for 3-4 minutes until browned all over.
• Transfer it to a casserole dish. Preheat the oven to or 160°C (150 fan) Add the onion and garlic and another tablespoon of the oil to the pan and cook them for 5 minutes until softened.
• Pour in the Guinness and stock. Bring to the boil and add the sugar, salt, Worcestershire sauce, dried herbs and bay leaf. Stir well and then pour over the meat.
• Cover and cook in the oven for two hours. Add the button mushrooms for the last 30 minutes of cooking. Remove from the oven and leave to cool.
• Preheat the oven to 200°C (180 fan) Roll out the pastry on a lightly-floured surface to at least 5cm (2in) larger than the top of a pudding or pie dish. Cut out a circle, and then score it. Spoon the meat mixture into the bowl and add pieces of Stilton. Wet around the top of the dish, place a collar of pastry around, made from trimmings, and then put on the lid. Seal the edges well; tuck the excess pastry under the rim.
• Glaze with beaten egg. Place on a baking sheet, below the centre of the oven, and bake for 45-50 minutes, until the pastry is golden.

STEAK AND GUINNESS PIE

Steps:

• First things first: Chop your onions and carrots if you use any. Try not to cry too much, there's loads of them out there! Then in a large bowl mix 25gr of flour with salt and black pepper. Rinse the beef goulash and drain, then add it to the seasoned flour and have fun tossing it around until every chunk of meat is coated.
• Heat some oil in a pressure cooker and fry the meat for a few minutes until browned. Place the meat back into the 'flour bowl' while you fry the onions/carrots in the same pot for a few minutes.
• When everything is nicely browned (except for the carrots, naturally) tip the meat back into the pot, as well as all the other ingredients for the filling (beer, stock, worcester sauce, tomato puree, sugar).
• Once you've stirred it all together and admired the brown colour, feel free to taste, then put the lid on and cook according to the instructions for you pressure pot. (For me this means heat it up until it starts to whistle, turn the heat down to low, leave it like this for about 30 minutes and then turn the heat off until the pressure subsides (the whistling stops) and it's safe to open.) Be careful!
• While the stew cooks, add flour, salt and fat (whichever you choose) in a bowl and attack it with a cutlery knife or fork. Wildly mash and chop it until it starts to come together, then knead it very briefly so that you end up with a ball of pastry and place it, wrapped up in a plastic bag, into your fridge until the stew is ready.
• As you open the pot, admire the colour once more, have a taste and heat it up to bubble madly until the beer/stock/sauce is reduced to a thick, shiny, dark brown coating on the meat. This probably takes another half hour/up to one hour (depending on how you define 'madly bubbling').
• Once it's reduced to a very sorry state for beer, have another taste (you'll find that you won't need to season anymore AT ALL because it's massively tasty!) AND a) eat it now as a stew with yorkshire puddings and/or mash and/or peas or everything together OR b) leave to cool down and fill into a pie dish (20cm), then pre-heat your oven to 200°C. Once it's reached its temperature, roll out your dough to 3mm and cover the top of your stew. Brush with beaten egg and pierce with a fork several times to allow any steam to get out.
• Bake for around 30 minutes until the crust is browned and starts to show signs of flaking. Admire your work once more as you take it out of the oven and be a proud chef while you burn your tongue as you can't wait any longer to eat it...

BEEF AND GUINNESS PIE

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.
• Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)
• Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.
• Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.
• Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.
• Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough.