Steak and Guinness Pie
Beef Stew with Stout
Steak and Guinness Pie
Serves 4
1 pound round steak, cubed
1 tablespoon all-purpose flour
Salt and pepper to taste
1 teaspoon brown sugar
1 tablespoon raisins (optional)
5 medium onions, peeled and chopped
1 1/2 cups (300 ml) Guinness Stout
8 slices bacon, chopped
3 ounces lard fresh parsley, chopped
Double crust pie pastry
Cut the steak into bite-size cubes and roll in the salt and pepper
seasoned flour. Brown the steak cubes in the lard with the bacon over
medium heat in a heavy skillet for 8 to 10 minutes until golden brown.
Please the meat in a casserole dish to cool. In the remaining bacon
and lard drippings saute the onions until golden and add to the meat
when browned.
In a mixing bowl combine raisins and brown sugar with the Guinness.
Let stand for 5 minutes for raisins to plump.
Add the mixture to the casserole dish, cover tightly and simmer over
low heat on in a very moderate oven at 325 degrees F for 2 1/2 hours.
Stir occasionally and add a little more Guinness or water if the rich
brown gravy gets too thick.
Meanwhile, line a deep pie dish with half the prepared pie crust and
pre-bake as directed. Add the Guinness and beef mixture from the
casserole to the baked pie crust. Cover the meat mixture with the
remaining pie crust layer and bake until finished, approximately 10
minutes. Remove pie from the over to cool, slice and serve with potatoes.
Variations: Substitute 3 tablespoons honey for the brown sugar. Either
ingredient takes the bitter bite out of the Guinness. If you do not
care to cook with lard, substitute vegetable oil for browning the meats.
NOTE: Irish bacon is much more like Canadian Bacon in America.
Canadian Bacon is leaner than streaky bacon and either type of bacon
may be utilized in this recipe, but the flavor and sodium level will
vary greatly.
Beef Stew with Stout
Source: Bon Appetit
1/2 pound boneless beef sirloin, cut into 3/4- to 1-inch cubes
1 tablespoon butter
2 large carrots, peeled, sliced
1 cup frozen pearl onions, thawed
2 teaspoons all-purpose flour
2/3 cup canned beef broth
1/3 cup stout or dark ale
Sprinkle beef with salt and pepper. Melt butter in heavy medium
skillet over high heat. Add beef and saute until brown on all sides,
about 5 minutes. Using slotted spoon, transfer beef to bowl. Reduce
heat to medium-low. Add carrots and onions to skillet; toss to coat
with pan juices. Add flour; stir 1 minute. Add broth and stout. Add
beef and any juices collected in bowl. Cover skillet; simmer until
beef and carrots are tender; stirring occasionally, about 15 minutes.
Season with salt and pepper.
2 servings
SOURCE: Our_Recipe_World Digest