Monday

guinness is good for you


in need of a winter stew that takes just about as much effort as drinking a guinness itself?  step right up.  a cure for all those busy winter days is a trusty crock pot.  we probably only bust it out 4-5 times a winter, but when we do we always enjoy the ease and wonderful result.  and when any dish has the words guinness, beef and puff pastry in the ingredients, you know your in for a good one.  enjoy this irish inspired winter treat.

Beef & Guinness Pie

2 lbs boneless beef chuck, fat trimmed & cut into 1-inch cubes
2 tbs flour
olive oil (for browning beef)
2 tbs tomato paste
2 tbs dijon mustard
4 cloves garlic, smashed
3 carrots, peeled & chopped
2 onions, chopped
4 stalks celery, chopped
3 parsnips, peeled & chopped
8 fingerling potatoes, chopped
1 beef bullion cube
3 sprigs fresh thyme
6 leaves sage, chopped
20 oz stout, 2 bottles or 1 1/2 cans Guinness
1-2 tbs cornstarch (optional)
2 sheets puff pastry
1 large egg + 1 tbs water

Combine beef and flour in a large ziploc bag and shake to coat. Heat oil in a large frying pan. Shake excess flour from meat and cook beef until nicely browned on all edges. Add tomato paste, mustard and garlic and cook for 2-3 minutes and set aside. Combine all vegetables, beef bullion, herbs and reserved meat in a crock pot. Cover with beer and a little water if needed. Cook on low for 6-8 hours. If broth has not reached desired thickness, take about 1/2 cup broth and whisk with 1 tbs cornstarch. Stir into crock pot and let thicken, repeat if necessary. Season to taste with salt and pepper.
Preheat oven to 400 degrees F. Spoon stew into ovenproof bowls and top with squares of puff pastry, pressing down to seal. Brush with egg wash and bake 14-18 minutes, until pastry is puffed and golden.

2 comments:

Mrs Ergül said...

What a coincidence! My colleague just told me about his Guinness Beef Stew!

ed said...
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