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2 red cocottes with Guinness pies with puff pastry and St. Patrick's Day design.

Irish Steak and Guinness Pie

Carne Diem Culinary
These Irish Steak and Guinness Pies are one of our favorite St. Patrick's Day recipes. Juicy pieces of steak are stewed with tender root vegetables, mushrooms and a Guinness stout gravy and baked under a buttery and flaky puff pastry crust.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Refrigerate 4 hours
Total Time 7 hours
Course Main Course
Cuisine European, Irish
Servings 6
Calories 535 kcal

Equipment

  • 1 Dutch Oven or pot
  • 2 mixing bowls
  • 2 Pie pans or 6 cocottes/ramekins

Ingredients
  

  • 2 Pounds Cubed Stew Meat
  • 22 Ounces Guinness Stout or other stout 2 bottles
  • 1 Cup Beef Broth
  • 1 Carrot diced
  • 1 Parsnip diced
  • 1 Celery Stalk diced
  • 1 Red Onion diced
  • 1 White Onion diced
  • 4 cloves Garlic minced
  • 1.5 teaspoon Fresh Thyme Leaves
  • 1 teaspoon Fresh Rosemary leaves removed and chopped
  • 3 Tablespoon Flour
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon Black Pepper
  • 1 Tablespoon Worcestershire Sauce
  • 1 teaspoon Mustard Powder
  • 3 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • ½ Cup Shredded Irish Cheddar
  • 4 ounces Button mushrooms or porcini mushrooms
  • 1 Sheet Puff Pastry

Egg Wash

  • 1 Egg beaten
  • 1 Tablespoon Milk

Instructions
 

Prepping your ingredients

  • Prep your veggies by dicing the onion, carrots, celery, and parsnip. Mince the garlic. Remove the thyme leaves and rosemary leaves from their stems and coarsely chop.
  • Add the carrots, onions, celery, parsnip and garlic to a medium sized bowl and mix with the tablespoon of olive oil.
  • In a medium bowl, preferably with a lid, combine the flour, paprika, salt and pepper and mix to combine.
  • Cube your steak into about ½-inch cubes. Add the cubed steak to the bowl with the flour and mix to combine.

Prepare the filling

  • Heat a Dutch oven or heavy bottomed pot over medium heat. Add the butter and heat until melted and foamy. Add the cubed steak and brown, about 2-4 minutes per side. If needed, work in batches. Remove the meat from the Dutch oven and move to a bowl or plate.
  • Add the diced veggies to the pot and cook until softened, stirring frequently.
  • Deglaze the pan with the Guinness stout, making sure to scrape up all of the baked-on bits from the bottom of the pan. Add in the Worcestershire sauce, mustard powder, thyme, and rosemary and bring to a boil, then reduce to a simmer.
  • Simmer for 5 minutes then add the browned steak back to the pot along with the shredded Irish cheddar, mushrooms, and beef broth.
  • Bring back to a simmer and simmer the stew, uncovered, for about 2 hours or until the sauce has thickened and the beef is tender. Stir frequently.
  • Remove the pot from the heat and allow to cool. Cover and refrigerate 4 hours or overnight.

Bake the Irish Steak and Guinness Stew

  • Cut the puff pastry into circles slightly bigger than the pie pan or cocottes that you are using. Place over the pie pans and crimp the edges to seal. Cut a few small slits to allow the Guinness meat pies to vent during cooking.
  • Beat 1 egg and 1 tablespoon of milk in a small bowl. Brush the egg wash on the tops of the Guinness pies.
  • Bake the Steak and Guinness Pies at 400 degrees for about 30-35 minutes, or until the puff pastry is golden brown.
  • Serve while warm.

Nutrition

Calories: 535kcalCarbohydrates: 35gProtein: 39gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 94mgSodium: 569mgPotassium: 786mgFiber: 3gSugar: 4gVitamin A: 1723IUVitamin C: 9mgCalcium: 66mgIron: 5mg
Keyword beef, beer, carrots, celery, Guinness, Meat pie, Onion, parsnip, Pie, Staub, steak, stout sauce
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