About this recipe:A rich and savoury pie of beef, bacon and mushrooms slowly cooked in Guinness® and beef stock, then topped with puff pastry and baked to perfection!
3 tablespoons olive oil, divided
450g cubed beef steak or stew meat
2 rashers bacon, chopped
1 onion, chopped
1 carrot, sliced
150g crimini mushrooms, sliced
1 clove garlic, crushed
1 teaspoon caster sugar
1 1/2 tablespoons plain flour
225ml Guinness®, or other stout
300ml beef stock
1/2 teaspoon ground thyme
2 bay leaves
1/2 teaspoon cornflour, or as needed
1 teaspoon water
250g frozen puff pastry, thawed
1 egg, beaten
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Method Prep:25min › Cook:2hr35min › Ready in:3hr
Heat 2 tablespoons olive oil in a large saucepan over medium heat. Brown beef on all sides, about 10 minutes; set aside. Heat remaining 1 tablespoon olive oil and cook bacon just until it begins to brown and crisp up. Stir in onion, carrot, mushrooms, garlic and sugar. Cook vegetables until soft and browned, about 10 more minutes.
Stir in flour until well mixed in. Gradually add stout and beef stock. Stir in thyme, bay leaves and reserved cooked beef. Cover and bring to the boil; reduce heat to a simmer and cook until meet is tender, about 1 hour and 15 minutes. Stir occasionally. Remove cover and turn heat up to medium; let stew simmer until slightly thickened, about 15 more minutes. Mix cornflour with water and stir into stew; simmer for 30 more minutes to blend flavours. Remove from heat; discard bay leaves.
Preheat the oven to 180 C / Gas mark 4.
Spread filling into a 23cm pie tin; roll out pastry and trim into a 25cm circle and place on top of filling. Pinch and crimp edges of pastry with a fork, sealing it to the tin. Cut 2 steam vents into pastry with a sharp knife. Brush the top of pie with beaten egg.
Bake in the preheated oven until crust is browned, 30 to 40 minutes.
Made this for my folks.I cooked the meat for 3 hours, and it made it melt in the mouth.Had lots of compliments.I will definately be making this pie again. p s had no stout so i used Pedigree which worked just aswell. - 29 Jun 2014