Steve's Beef and Guinness Pie
Rich, meaty goodness! Simple casserole flavoured with Guinness make sure to add sugar as it can be bitter without. Works well in ramekins, so disregard the blind baking part if not needing a pie base.
Plenty of olive oil generously added to pan when frying off,
Fry off onions, celery and carrot in oil and butter until soft, set aside.
Roll beef in seasoned flour and fry off in the hot pan in small batches until browned, set aside as each batch is done.
Deglaze pan with beef stock. Combine meat, tomato paste, sugar, sauce and veg in pan and add Guinness, simmer on low heat for 45 – 60 mins (or crock pot on low for 4 hours.)
Add some cornflour if sauce needs to thicken.
Pie Pans – Blind Baked:
Cut puff pastry about 3 cm wider than the diameter of the pan top. Spray pan with olive oil and place pastry in, trimming to outside edge of pan.
Thoroughly crumple a piece of baking paper to make it pliable and place it onto the pan on the pastry, gently pressing into all corners, fill with dry beans or peas or ceramic beads.
Bake for 12 mins 190C (until edges brown) Remove baking paper and filler and return to the oven for 2-3 mins to bake the base. Set aside until required.
With either blind baked or ramekins, cut puff pastry top to about 1cm wider than the tin/ramekin, fill with meat and add top, fold top over to make a crust, press around edges with the tines of a fork, poke a few holes in top, brush with beaten egg or milk, bake for 10 mins.
1kg Chuck Steak (or other stewing steak) cut into 2cm chunks (smaller for small pies)
1 large Onion diced
2 Carrots, roughly chopped
2 Celery sticks, roughly chopped
2 cloves Garlic (or 2 tsp minced)
150ml Beef stock
1 can Guinness (440ml)
2 TBS Tomato paste (or tomato sauce)
1 TBS Sugar
Salt and pepper
1 TBS Worcestershire sauce
1 bay leaf (remove after cooking)
½ cup plain flour
Spray Olive oil