Steak and Guinness Pie

STEAK AND GUINNESS PIE

If you're looking for something to serve this St. Patrick's Day, look no further than my Steak and Guinness Pie. It's simple, delicious, and very traditional – using a bottle of everyone's favorite Irish beer – Guinness.

Serves 6 to 8

¼	cup all-purpose flour
	Kosher salt and freshly ground black pepper
1½	pounds beef chuck, cut into ½-inch cubes and patted dry
2	tablespoons olive oil
1	large yellow onion, peeled and chopped
2	medium carrots, peeled and chopped
2	medium parsnips, peeled and chopped
4	stalks celery, chopped
4	cloves garlic, peeled and minced
1	handful fresh herbs, such as thyme, rosemary and bay
1	12-ounce bottle Guinness, or other stout beer
1	pound new potatoes, scrubbed and cut in half
1	15-ounce can diced tomatoes in juice
2	cups homemade beef stock, or low-sodium canned beef broth
1	sheet (½ of a 17.3-ounce package) frozen puff pastry, thawed
1	large egg, lightly beaten with 1 tablespoon water

1. Season the flour with salt and pepper. Dredge half of the beef in the seasoned flour, coating lightly on all sides. In a large stockpot, heat 1 tablespoon of the oil until hot, but not smoking. Add the dredged beef and sear, turning occasionally, until well browned on all sides. Remove the beef and set aside. Repeat this step with the remaining beef.

2. Reduce the heat to medium and add the onions, carrots, parsnips, celery, garlic, and herbs to the pot. Cook, stirring often, until the onions are translucent, 5 to 8 minutes. Pour in the Guinness and deglaze the pan, scraping up any bits that are stuck to the bottom. Add the potatoes, tomatoes, stock, and beef. Simmer, stirring occasionally, until the beef is tender, 1 to 1½ hours. If needed, add water to keep the vegetables covered. Season to taste.
   
   
3. Preheat the oven to 425ºF. Pour the stew into a 2-quart baking dish and top with the sheet of puff pastry. Brush the puff pastry with the egg wash mixture and bake in the preheated oven until golden brown, 9 to 12 minutes. Remove and cool slightly before serving.