Best 2 Steak And Irish Stout Pie Recipes

Indulge in the hearty goodness of a classic Steak and Irish Stout Pie, a delectable dish that combines the rich flavors of tender steak, Guinness stout, and flaky puff pastry. This savory pie is a perfect embodiment of comfort food, offering a warm and satisfying meal for any occasion. With its Guinness-infused gravy, succulent steak filling, and golden-brown crust, this pie is sure to tantalize your taste buds and leave you craving for more.

In this comprehensive article, we'll guide you through the process of creating this culinary masterpiece, providing detailed and easy-to-follow recipes for each component. From the tender steak and flavorful gravy to the perfectly flaky puff pastry, we'll share all the secrets to crafting an exceptional Steak and Irish Stout Pie that will impress your family and friends. Additionally, we'll offer some helpful tips and tricks to ensure your pie turns out perfectly every time. So, get ready to embark on a culinary journey and discover the delightful flavors of this classic dish.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF, MUSHROOM AND GUINNESS® PIE

Beef, Mushroom and Guinness® Pie image

A delicious traditional beef and mushroom pie. The Irish stout gives the dish a very rich flavor.

Provided by Melanie Booth

Categories World Cuisine Recipes European UK and Ireland Irish

Time 3h

Yield 6

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil, divided
1 pound cubed beef stew meat
2 slices bacon, chopped
1 white onion, chopped
1 carrot, sliced
⅓ pound crimini mushrooms, sliced
1 clove garlic, crushed
1 teaspoon white sugar
1 ½ tablespoons all-purpose flour
1 cup Irish stout beer (such as Guinness®)
1 ¼ cups beef stock
½ teaspoon ground thyme
2 bay leaves
½ teaspoon cornstarch, or as needed
1 teaspoon water
1 sheet frozen puff pastry, thawed
1 egg, beaten

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.

Nutrition Facts : Calories 500.1 calories, Carbohydrate 28.6 g, Cholesterol 77.2 mg, Fat 31.7 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 8.2 g, Sodium 258.8 mg, Sugar 3.8 g

GUINNESS PIE

Guinness Pie image

Beef in dark, silky gravy composed of fat and reduced stout, flecked with tender vegetables, covered in pastry: This is a dish that delivers good cheer and contentment in equal measure. We built it out of advice and instruction from the British chefs Jamie Oliver (the stew) and Fergus Henderson (the pastry). Eating it - salty and rich, buttoned with sweetness - will occasion thoughts of a coming walk or a nap on the couch with the dog. You'll want some red wine to drink. It's awesome.

Provided by Sam Sifton

Categories dinner, casseroles, main course

Time 6h

Yield 6 servings

Number Of Ingredients 18

Ingredients

4 tablespoons butter
2 large red onions, chopped
4 cloves garlic, minced
2 carrots, peeled and chopped
2 ribs celery, chopped
10 mushrooms, trimmed and sliced
3 pounds brisket (preferably second-cut) or stew meat, chopped into bite-size pieces
Kosher salt
Freshly ground black pepper
2 tablespoons flour
1 sprig rosemary
About 4 cups (2 cans) Guinness or other stout
1 cup trotter gear (recipe here) or 8 ounces freshly grated Cheddar
1 1/2 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) very cold unsalted butter, diced
1 egg yolk, lightly beaten

Steps:

Preheat the oven to 375 degrees.
In a large, ovenproof pan fitted with a lid, heat 2 tablespoons of the butter over medium-low heat. Add the onions and garlic and cook, stirring frequently, until soft, about 10 minutes.
Add the carrots, celery, mushrooms and remaining 2 tablespoons butter and cook over medium heat, stirring frequently, until the mushrooms are dark in color and the moisture released by them has evaporated, about 15 minutes.
Season the beef pieces all over with salt and pepper. Add the beef, flour and rosemary to the pan and cook over high heat, stirring often, for about 5 minutes.
Add enough Guinness to just cover the beef. Cover the pan and put it in the oven for 1 1/2 hours. Remove from the oven and stir. If using trotter gear, stir it in now. Return to the oven and cook for 1 hour more. If it remains thin, set the pan over medium-low heat, remove the lid and reduce the liquid. Season to taste with salt and pepper. If using Cheddar, fold in about half.
While the stew is cooking, prepare the pastry: sift together the flour, baking powder and salt into a bowl. Using a pastry cutter or your hands, quickly work the butter into the dough until it is the texture of coarse meal. Add ice water, a splash at a time, until a firm dough forms. Wrap the dough in plastic and refrigerate for at least 2 hours.
Place the dough between two sheets of plastic wrap and, using a rolling pin, roll to the thickness of a computer mouse pad. Pour the stew into an 8-inch-square, 2-inch-high Pyrex dish or a deep 9-inch pie pan. If using Cheddar, scatter the remaining cheese across the top. Place the dough on top of the pie and pinch it closed around the edges using the tines of a fork, then slash the center lightly with a knife. Brush with the egg yolk, place on a baking sheet and bake for 45 minutes, or until the pastry is puffy and golden.

Nutrition Facts : @context http, Calories 820, UnsaturatedFat 16 grams, Carbohydrate 42 grams, Fat 42 grams, Fiber 3 grams, Protein 61 grams, SaturatedFat 23 grams, Sodium 1369 milligrams, Sugar 4 grams, TransFat 2 grams

Tips:

Use a good quality steak for the best flavor. Look for a steak that is well-marbled and has a good amount of fat.
Don't overcook the steak. The best way to cook a steak is to cook it over high heat for a short period of time.
Let the steak rest before slicing it. This will allow the juices to redistribute throughout the steak, making it more tender and juicy.
Use a good quality Irish stout for the pie. The stout will add a rich, flavorful depth to the pie.
Don't be afraid to experiment with different vegetables in the pie. You can use carrots, celery, onions, mushrooms, or any other vegetables that you like.
Serve the pie with a dollop of sour cream or mashed potatoes for a delicious and hearty meal.

Conclusion:

Steak and Irish stout pie is a delicious and hearty dish that is perfect for a cold winter night. The combination of tender steak, rich stout, and flavorful vegetables makes this pie a surefire hit with everyone who tries it. So next time you're looking for a new and exciting meal to try, give steak and Irish stout pie a try. You won't be disappointed!