This classic Irish comfort food transforms tough cuts of beef into meltingly tender morsels through a long, slow braise in dark stout. The Guinness provides a deep, roasted flavor and a velvety texture to the gravy, complemented by the sweetness of raisins and the savory crunch of bacon. Topped with golden, flaky shortcrust pastry, this pie is the ultimate cozy meal for chilly evenings or weekend gatherings. It&# 226;ÂÂs a rustic dish that feels luxurious, offering a robust taste experience that pairs perfectly with mashed potatoes or crusty bread to soak up every drop of the rich sauce.
Steak And Guinness Pie (Irish
Description
This classic Irish comfort food transforms tough cuts of beef into meltingly tender morsels through a long, slow braise in dark stout. The Guinness provides a deep, roasted flavor and a velvety texture to the gravy, complemented by the sweetness of raisins and the savory crunch of bacon. Topped with golden, flaky shortcrust pastry, this pie is the ultimate cozy meal for chilly evenings or weekend gatherings. It&# 226;ÂÂs a rustic dish that feels luxurious, offering a robust taste experience that pairs perfectly with mashed potatoes or crusty bread to soak up every drop of the rich sauce.Ingredients
Directions
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Cut the steak into bite-sized cubes and toss them in seasoned flour until lightly coated.
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Heat lard in a large heavy-based casserole or Dutch oven over medium-high heat.
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Brown the floured steak cubes and chopped bacon slices in batches, removing them to a plate once seared.
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Peel and chop the onions, then fry them in the remaining fat until golden brown.
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Return the meat and bacon to the pot, adding the raisins and brown sugar (or honey).
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Pour in the Guinness, ensuring the meat is mostly submerged; add water if necessary.
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Cover tightly and simmer on low heat or bake in a moderate oven (325-350ðF (177ðC)) for 2 1/2 hours, stirring occasionally.
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Check the gravy consistency; add a splash of Guinness or water if it becomes too thick.
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Transfer the stew to a deep pie dish and let it cool slightly.
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Line the pie dish with half of the shortcrust pastry and blind bake if desired, or simply place the filling in a raw-lined dish.
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Cover with the remaining pastry, sealing the edges well to trap steam.
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Bake the assembled pie at 375ðF (190ðC) for about 20-25 minutes, or until the pastry is golden brown and crisp.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1312.9kcal
- % Daily Value *
- Total Fat 141.6g218%
- Saturated Fat 48.4g242%
- Cholesterol 20.5mg7%
- Sodium 19.4mg1%
- Total Carbohydrate 7.0g3%
- Dietary Fiber 0.2g1%
- Sugars 4.0g
- Protein 7.7g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the shortcrust pastry, use a standard recipe with flour, butter, and cold water. Chill the dough before rolling for best results.
Variation: Substitute the brown sugar with 3 tablespoons of honey for a slightly different sweetness profile.
Storage: This pie keeps well in the refrigerator for up to 3 days. Reheat in a low oven to keep the pastry crisp. It also freezes well before baking the top crust.
Safety: Ensure the beef is fully tender before assembling the pie. If the stew is too wet, boil it uncovered for 10 minutes before adding the pastry.
