Beef and Guinness Pie

Beef and Guinness pie is basically a beef and Guinness stew in a pastry shell with a pastry cover on top. The pie is cooked till golden brown and is considered a great treat for chilly fall days. Beef cubes, mustard powder, oil, onions, celery, carrots, Guinness, beef stock, redcurrant jelly, bay leaves, parsley, and thyme are commonly used in the filling.

It's cooked at a low temperature to ensure extremely soft meat. Guinness tastes pervade the beef, and the veggies form a rich sauce. After the pie has been cooked, any remaining gravy is usually poured into a jug and served with the pie.

Ingredients:

• For the Pastry: 7 ounces (200 g) of all-purpose flour; 1 pinch kosher salt; 4 ounces (110 g) unsalted butter, cubed, or an equal mix of butter and lard; 2 to 3 tablespoons cold water

• For the Pie: 1 ounce (25 g) all-purpose flour; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 pounds (907 g) chuck steak, cut into 1-inch cubes; 1 ounce (25 g) unsalted butter; 1 tablespoon vegetable oil; 2 large onions, thinly sliced; 2 large carrots, cut into 1-inch cubes; 2 teaspoons Worcestershire sauce; 2 teaspoons tomato puree; 2 1/8 cups (500 ml) Guinness, or other stout beer; 1/4 cups (300 m) hot beef stock; 2 teaspoons granulated sugar; 2 tablespoons water; 1 large egg, beaten

Instructions:

Make the Pastry

• Gather the ingredients.

• In a large bowl, add the flour, salt, and butter.

• With your fingers or a pastry blender, work the butter into the flour until it is the texture of fine breadcrumbs. Work as quickly as possible to avoid warming the dough.

• Add 2 tablespoons of very cold water, stirring it into the dough using a cold knife until it binds together and can be formed into a ball. If it becomes too dry, add more water 1 teaspoon at a time.

• Wrap the ball of dough in plastic wrap. Chill in the refrigerator for at least 15 minutes, or up to 30 minutes.

Make the Beef and Guinness Pie

• Gather the ingredients.

• In a large bowl, place the flour and season with salt and ground black pepper.

• Add the cubes of meat and toss well in the flour until evenly coated.

• In a large, heavy-based, flameproof casserole dish, heat the butter and oil until the butter has melted. Add the meat to the fat in small batches and brown quickly all over for just a minute, then remove with a slotted spoon and set aside.

• Add the onions and carrots to the pan and fry gently for about 2 minutes.

• Return the meat to the pan, and add the Worcestershire sauce, tomato puree, Guinness, hot beef stock, and sugar. Grind in plenty of black pepper and a little salt, stir well and bring to a boil.

• Cover, reduce to a gentle simmer and cook slowly for about 2 hours until the meat is tender and the sauce has thickened and is glossy.

• Remove from the heat, place into a 2 1/2-pint (1 1/2-liter) deep pie dish, and leave to cool completely.

• Heat the oven to 400 F/200 C/Gas 6. Roll out the pastry to 1/8-inch / 3-millimeter thick. Cut a 3/4-inch / 2-centimeter strip from the rolled-out pastry.

• Brush the rim of the pie dish with water and place the pastry strip around the rim, pressing it down.

• Place the pastry lid over the top and press down to the edge and seal. Trim off any excess pastry and crimp the edges with a fork or between your thumb and forefinger.

• Bake for 30 to 35 minutes until the pastry is crisp and golden.