Beef and Beer Pie
While we are all putting together menus, buying groceries, or busy making turkey stock, don't forget that you must eat between now and Turkey Day...and preferably not poultry! At least, that is what I am thinking at the moment. We enjoyed this Beef and Beer Pie recently. It was just right on the one cold day that we had last week....one cold day, one fire in the fireplace, one delicious savory pie, also known as comfort food! It was wonderful and cozy.
I found the recipe at All Roads Lead to the Kitchen hosted by Heather. It was just perfect for us!
Beef and Beer Pie
adapted from All Roads Lead to the Kitchen
1/4 cup all-purpose flour
2 - 2 1/2 pounds sirloin, cut into 1-inch cubes
4 Tbsp unsalted butter, divided
2 Tbsp olive oil, divided
1 medium onion, cut in half and thinly sliced
2 large carrots, sliced into 1/4-inch coins
5 small red potatoes, washed, cut in half and quartered
8 ounces crimini or white mushrooms, quartered
1 Tbsp tomato paste
12 ounces dark beer, such as Guinness Stout
2 cups beef stock or beef consomme
2 tsp Worcestershire sauce
Small bunch fresh thyme (12-15 sprigs)
Ground black pepper
1 pie crust (your recipe of choice)
1 egg, beaten
In a large bowl, toss the beef chunks with the flour, salt and pepper, until evenly coated.
In a large Dutch oven over medium-high heat, melt 2 Tablespoons butter and 1 Tablespoon olive oil. When melted and very hot, add one half of the coated beef cubes and allow to brown on all sides, about 8-10 minutes. Remove the browned beef to a plate and set aside. If the bottom of the pots looks dry, add the remaining butter and oil. Repeat the process with the second batch of beef.
Lower the heat to medium. Return the beef, that you set aside, to the pan. Add the onion, carrots, and mushrooms. Cook, stirring often, until they just begin to soften, about 6 minutes. Stir in the tomato paste and allow to cook for another 2 minutes. There should be a base layer (browned bits and caramelized drippings) that has built up on the bottom of the pot. Slowly pour in the beer, using a spoon to stir and scrape the caramelized bits off the bottom of the pot.
Add the beef stock, Worcestershire and bundle of thyme to the pot along with a few twists of fresh pepper. Bring to a boil, then cover and reduce the heat to low, just so its still simmering gently. Let it cook for about 2 hours, until the meat is tender and the liquid has thickened. Remove the pot from the heat.
Remove the bundle of thyme and any stray stems. Scoop the filling into a 9-inch deep dish pie plate or small casserole dish.
Preheat oven: 400° F. Prepare baking sheet by lining with foil. (This will catch drippings and save you from a messy oven!)
Prepare the dough. Roll out the dough to 1/8-inch thickness and the size of the dish or slightly larger. Place the dough over the top of the dish. If you are not using a pie plate, turn the edges under to fit just inside the dish, press to seal. Gently brush the top with the beaten egg mixed with 1 Tablespoon of water.
Set the dish on a baking sheet, that has been lined with foil, and slide into the preheated oven. Bake for 30-35 minutes, or until the crust has browned and the filling is hot. Remove from the oven and allow to sit for 10 minutes before serving.
Note: After pouring the beef mixture into the dish you may continue or cover and refrigerate for up to 24 hours. If you refrigerate the mixture, when you are ready to bake, allow the mixture to return to room temperature before continuing.
Great comfort food and easily adaptable. I love the depth of flavor that a good stout adds to a dish! The vegetables can be adjusted to suit your taste. For example, the original recipe did not call for potatoes but there were some in the pantry begging to be used. So.... Easy and delicious.