Ahhh, crispness is in the air and football is on TV. I’m a really happy girl and this season, I’m hoping to do a few things. Among them, is make these adorable mini Beef and Guinness Pies! OMG, so cute and actually pretty easy. Just make sure you have a few individual ramekins (for a great party individual serving) or just make a big one. Which ever you prefer. Not cold enough for you yet…ok, so hold on to this until the winter months really kick in. What to pair it with – Guinness of course. I’ve also been known to have a semi-sweet merlot because the flavors just pop….
Beef and Guinness Pie
- 3 T. Olive Oil
- 1 1/2 lb. Beef Stew meat, cut into 1/2″ cubes
- 1 T. Coarse Salt
- 1/2 t. Pepper
- 1/4 C. Flour
- 1 large Onion, diced
- 8 oz. small Mushrooms, quartered
- 1/2 T. fresh Rosemary, chopped
- 1 Garlic Clove, minced
- 1 1/2 T. Tomato Paste
- 6 oz. Guinness
- 2 C. Beef Broth
- 2 small Russet Potatoes, peeled and cut into 1/4″ cubes
- 1 recipe Pie Crust
- 1 egg
- 2 T. Milk
Heat the olive oil on high in a stock pot or preferably a cast iron pot. In a bowl, toss the beef with the flour, salt, and pepper until thoroughly coated. Add the beef to the hot oil and brown on all sides. Do this in two additions, so as to not overcrowd the pan. When the beef is browned, remove from the pan.
Add the onion and mushrooms to the pan(adding a little more oil, if necessary) and saute for 4-5 minutes, stirring frequently. When the mushrooms and onions begin to brown, add the rosemary and continue to saute for a few more minutes, or until a deep brown color is achieved.
Add the garlic and saute for 30 seconds more.
Add the tomato paste and mix it into the vegetables, cooking for another 30 seconds.
Place the beef back in the pot and mix in to the vegetables. Add the Guinness to the pot and stirring and scraping the sides as it reduces to loosen browned bits and deglaze the pot. Add the beef broth, and bring the liquid to a simmer. Place a lid on the pot and reduce the heat to medium/low.
Continue to lightly simmer for 1 1/2 hours, stirring occasionally. After 1 hour of simmering, add the potatoes to the filling. Re-cover the pan and continue cooking. When the meat is tender, remove the lid and allow to simmer for another 20 minutes, or until the sauce has thickened slightly.
Roll out 2/3 of the pie crust dough to cover a 9″ pie dish. Pat the dough down into the dish and fill with the hot beef filling. Roll out the remaining dough into a circle large enough to cover the top of the pie. Place on top of the filling and seal the edges of dough around the dish. Beat together the egg and milk and brush over the top of the pie.
Bake in a oven preheated to 350 degrees for 30-40 minutes, until the crust is golden brown and filling is bubbling. Serve immediately.