Monthly Archives: January 2015

Steak and Guinness Pie

Happy New Year.  Today’s post is brought to you by the letter “beer” and the number “pie”.  Yes, I know I have another post on this, but hey.. slight variation in recipe.

Since it’s the holiday season, sometimes you have to take a food break.  This is one of those times.  This is more of a cold weather dish and now that I’ve moved to Florida, there aren’t many cold days.  It’s good enough that who needs the cold weather?  This recipe makes two pies.  I make one then freeze the other for later consumption.  If you choose to freeze one, make sure you thaw it thoroughly.  Nobody likes pie with a frozen middle.

2lb stew beef
1 sm onion, diced
1 tsp chopped garlic
1 stick butter
2 large red potatoes, cleaned, skin on, cut into bite sized pieces1 cu chopped carrot
1 tsp capers
corn starch
1 40oz bottle guinness
Pie shells
1 tsp chopped thyme
1 package mushrooms
1 cu red cooking wine
1/2 cu worcestershire sauce
salt and pepper

In a medium sized dutch oven, melt the butter and add the garlic, capers, and onion.  Sautee until the onions are clear.  Add the meat and sautee until just browned.  Add the cooking wine and worcestershire sauce.  Add the potato, carrot, thyme, and beer and bring to a low boil.  Cook for about 20 minutes and add the mushrooms.  Continue to cook until the mushrooms have reduced.  Add water and corn starch in a small bowl and mix thoroughly.  Add the corn starch mixture until the liquid in the stew becomes the consistency of runny gavy.

In a pie pan, put the bottom pie pastry down making sure there are no breaks in the dough.  Dish approximately half the contents of the pot to the pie pan and cover with the other piece of pie pastry.  Make sure you cut vent holes, then bake at 400 degrees until the top of the pie has browned.  Allow the pie to cool, and enjoy.