I have mentioned before that we are suckers for pot pies around here. With me having time this weekend and about to embark on three weeks of work travel and college visits that overlap St. Patrick’s Day and well beyond, I had to do my honorary cooking with beer in advance of the holiday. This recipe caught my husbands eye, mainly because it was pot pie, but also because of the chocolate. I made a few edits before I even got started and I’ve made another below.
Skip the chocolate. Such words never uttered in this house; I’ll modify. Eat the chocolate while you cook and don’t put it in the stew.
Ultimately these are really good and one of the advantages is you don’t need an expensive cut of meat. With the amount of time to make the stew the meat literally falls apart.
I also had time to make dinner for Tuesday, but I’ll leave that for another day.
I started with my prep work. I got all of my ingredients out and then started in on the veggies.
And then moved onto the beef; it’s really important to trim it well. This was about 1¾ lbs. and I trimmed off just under ½ lb.
I also prepped the ingredients for the Green beans with dill; pretty easy, rinse both and chop the dill.
With 5 minutes left on the pot pies, I heated up the pan for the green beans, warmed some olive oil in the pan, and then added the beans seasoning them well with salt and pepper.
I turned them with tongs regularly and after the pot pies were out and resting, I added in the dill.
Time for dinner.
Ok, each of these pot pies fed two people – yes including male teenagers. Depending on your crowd you could make 6 of these in smaller pie pans, you would need an extra sheet of puff pastry.
And for dessert Ina Garten’s lemon bars – perfect (do not alter).
Beef and Guinness Pies (with Chocolate?)
Beef and Lamb, Entrées, Not Shared, Recipes To Try
Prep 45 minutes ∙ Cook 3 hours 45 minutes ∙ Makes 4 pies ∙ Source Detroit Free Press | March 13, 2016
- 1½ lbs. beef chuck, trimmed cut into 1′ cubes
- ¼ cup all-purpose flour, divided
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 2-3 tbsp. olive oil
- 6 shallots, peeled chopped
- 12-16 oz. cremini mushrooms, quartered
- 2 large carrots, peeled, diced
- 2 cloves garlic, minced
- 1 rib celery, finely chopped
- 2 sprigs of fresh thyme
- 1⅔ cups Guinness Draught or extra stout
- 1-2 cups unsalted beef stock or low-sodium beef broth
- 1½ tbsp. unsalted butter
- 2 tbsp. finely chopped or grated bittersweet chocolate or dark chocolate (optional)
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1 large egg, beaten
- Four 6″ pie tins or 10 oz. ramekins
Pat the beef cubes dry with paper towel. In a large bowl, toss the beef with 2 tablespoons flour, kosher salt and black pepper. In a large pot or Dutch oven, heat 1 tablespoon oil over medium heat.
Working in batches, brown the beef on all sides; transfer to a plate. Repeat, using another tablespoon of oil and remaining beef.
If needed, add another tablespoon oil to the pot. Add the shallots, mushrooms, carrots, garlic, and celery.
Cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in the thyme sprigs.
Return the beef to the pot.
Bring to a boil, reduce the heat and simmer, stirring occasionally, until beef is tender, about 1½ to 2 hours.
Once the beef is done, strain the cooking liquid into a large glass measuring cup. You should have 2-3 cups. Return the beef and vegetables to the pot, discarding the thyme.
In a saucepan melt the butter. Stir in the remaining 2 tablespoons flour to form a smooth paste. Whisk in ½ cup cooking liquid over medium heat.
Gradually whisk in the rest of the strained cooking liquid and simmer until slightly thickened, about 4 to 5 minutes. If using, add the chocolate and stir to melt.
If the sauce is too thick add more stock or Guinness. Pour the sauce over the beef and vegetables and set aside to cool.
Preheat the oven to 350 degrees.
On a lightly floured work surface, roll out one sheet of the thawed puff pastry into about a 14″ square. Cut to two circles large enough to fit in the bottom and up the sides of the pie tin or ramekin, about 8-inches. Cut out two circles that will fit the top. Repeat with the remaining puff pastry sheet. Evenly spoon the beef mixture into the pastry-lined pie tins or ramekins using about 1¼ cups each.
Cut 2 diagonal slits in the top center. Brush the pastry with the egg. Place the pies directly on the lower oven rack. Bake until the pastry is puffed and golden brown, 45 minutes. Remove from oven. Let rest a few minutes. Serve directly in the pie tin or invert onto a plate.
Tested by Susan Selasky for the Free Press Test Kitchen.
The chocolate adds nothing and takes away from the pepper – SKIP IT!
Cookies, Desserts, Recipes To Try
Cook 30-35 minutes ∙ Makes 9x13x2 inch pan ∙ Difficulty Easy ∙ Source Ina Garten | Food Network
For the crust:
- 1/2 pound unsalted butter , room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 tsp kosher salt
For the filling:
- 6 eggs, extra-large, at room temperature
- 3 cups granulated sugar
- 2 Tbsp. lemon zest, grated, from ~3 lemons
- 1 cup lemon juice, freshly squeezed
- 1 cup flour
- Confectioners’ sugar, for dusting
Preparation: Heat the oven to 350 degrees F.
To make crust: Cream the butter and sugar in a bowl of an electric mixer fitted with the paddle attachment until light and creamy.
Add in flour and salt and mix on low until just combined. Gather into a ball and flatten the dough with floured hands (or cover and press with plastic wrap) and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides.
Chill for at least 30 minutes. Bake crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.To make filling: In a bowl, whisk the eggs, sugar, lemon zest, lemon juice, and flour.
Pour mixture over crust and bake for about 30 to 35 minutes or until the filling is set. Let cool to room temperature.
Dust with confectioner sugar and cut to squares to preferred size.