Lunch: Beef and Guinness Pies

These beef-and-vegetable pot pies are made with a secret ingredient (shh—it's chocolate!) for a comforting St. Paddy's Day meal.

Ingredients

1 1/2 lb. beef chuck or stew meat trimmed and cut into 1" pieces
5 tbsp. flour
kosher salt
Black pepper
3 tbsp. olive oil
6 shallots, chopped
4 large portobello mushrooms (about 14 oz.), cut into 1" pieces
2 large carrots, cut into 1/4" pieces
2 cloves garlic, smashed
1 celery stalk, finely chopped
1 Sprig Fresh Thyme
1 14.9 oz. can Guinness
4 c. low-sodium beef broth
1 1/2 tbsp. unsalted butter
1 oz. bittersweet chocolate, finely chopped
2 sheets frozen puff pastry 9from a 17.3 oz. package), thawed
1 large egg, beaten

Instructions

In a large bowl, toss the beef with 2 tablespoons flour and 1/2 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large pot or Dutch oven over medium heat. In two batches, brown the beef on all sides, about 5 minutes total (add 1 tablespoon oil for the second batch); transfer to a plate.
Add the remaining 1 tablespoon oil to the pot. Add the shallots, mushrooms, carrots, garlic, celery and thyme and cook, stirring occasionally, until beginning to soften, about 5 minutes.
Return the beef to the pot with the Guinness and beef broth (make sure beef and vegetables are covered completely, adding additional water if necessary). Simmer gently, stirring occasionally, until beef is tender, 1 1/2 to 2 hours.
Once the beef is done, strain the cooking liquid into a large measuring cup (you should still have 3 to 4 cups). Return the beef and vegetables to the pot, discarding the thyme. Melt the butter with 1/2 cup cooking liquid in a medium saucepan over medium heat. Stir in the remaining 3 tablespoons flour to form a smooth paste. Gradually whisk in the rest of the strained cooking liquid and simmer until slightly thickened, 4 to 5 minutes. Add the chocolate and stir to melt. Pour the sauce over the beef and vegetables and let cool.
Arrange one rack on the bottom of the oven and heat to 350 degrees F. Working with one sheet at a time, on a lightly floured surface, roll out the pastry into a 14" square and cut out two 8" circles and two 6" circles. Fit the 8" cutouts into the bottom and up the sides of two 6" pie plates. Repeat with the remaining sheet. Divide the beef mixture among the pie plates (about 1 1/2 cups per plate). use the 6" cutouts to cover each pie, pinching the edges to seal.
Lightly brush the pastry with the egg, then use a sharp knife to cut 2 diagonal slits in the top of each piece of pastry. Place the pies on a rimmed baking sheet and bake on the lowest rack until the pastry is puffed and golden brown, 45 minutes.

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