Beef and Stout Pie

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Beef and Stout Pie
Beef and Stout Pie PHOTO/Amy Maltzan

In her Seasonal Cooking column in our Fall 13 issue, writer Amy Maltzan tells the lovely and funny story behind the matrimonial politics involved in the annual cooking of this savory pie. Pick up an issue to get the whole deal and then give this recipe a shot. It’s a crowd pleaser, no doubt about it. 

Beef and Stout Pie
Adapted from Jamie at Home by Jamie Oliver

Makes 6 servings

Use your favorite dark beer for this pie; there are some great local options like Butternuts Beer and Ale’s Moo Thunder Stout and Wagner Valley’s Oatmeal Stout.

3 tablespoons olive oil
3 medium red onions, chopped
3 cloves garlic, chopped
2 carrots, peeled and chopped
2 sticks celery, chopped
4 ounces mushrooms, sliced
2 pounds stew beef or brisket, cut into 1 inch cubes
A few sprigs fresh rosemary, leaves picked and chopped
12 ounces stout or other dark beer
2 heaped tablespoons all-purpose flour
5 ounces sharp cheddar cheese, freshly grated
1 pound ready-made all-butter puff pastry
1 large egg, beaten

Preheat the oven to 375ºF.

In a large ovenproof pan, heat olive oil over low heat, then add onions and cook gently until softened, about 10 minutes. Turn heat up to medium; add garlic, carrots, celery, mushrooms, rosemary, beef, and a good pinch of salt and pepper. Cook for 3-4 minutes, then sprinkle flour over mixture and cook for another minute or so.

Add stout and just enough water to cover. Bring to simmer, cover pan with lid and place in oven for 2.5 hours, stirring halfway through. Meat should be very tender and stew should be rich and dark. If the mix has a lot of liquid, place pot over medium-high heat and cook until liquid thickens further. Remove from heat, stir in half the cheese, adjust seasoning as needed and cool slightly.

Dust a clean work surface with flour and roll the pastry out evenly to ¼-inch thickness. Transfer stew into ovenproof casserole dish, sprinkle remaining cheese over, and place pastry over top of dish. Gently slash a crisscross pattern into top with a sharp knife. Brush with egg and bake for 45 minutes, until pastry is puffed and golden.

1 thought on “Beef and Stout Pie”

  1. Pingback: Pork and Apple Hand Pies with Cheddar-Sage Crust | Edible Finger Lakes : Edible Finger Lakes

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