I’m cold. It’s cold. There is no end in sight to this frigid weather. There really isn’t anything to do to keep warm. Once you come in from the cold you don’t want to go out again … EVER! Yeah, yeah, I know, it’s winter, but this is a particularly brutal one!
I don’t know about you, but this is the time of year I hibernate. Well, cook and hibernate. And all I want to eat are comforting, warming meals. I was searching through the recipes I’ve collected that I have had every intention of making, looking for something not too complicated, pure comfort food, and packed with flavor. That’s when I came across my foodie friend Amber’s recipe, she’s the wonderful gal behind Bluebonnets & Brownies, for Steak & Guinness Pie.
I must have been mumbling slightly as I scrolled through the recipes. As the words ‘steak and guinness pie’ came out of my mouth there were shouts of joy and a wee bit of begging … please, please make this! And so I did. And she helped. And we ate HALF of it for dinner! And the other half was gone by the morning!
Amber, I am eternally in your debt for this one! I didn’t feel the need to change this much at all. I added a carrot in lieu of a parsnip and used crimini mushrooms instead of porcini.
- 1 1/2 lb. chuck (stew meat), cut into 1/2″ pieces
- 1/2 vidalia or yellow onion, diced finely
- 8-10 crimini mushrooms, diced finely
- 3 carrots, diced finely
- 2 garlic cloves, minced
- salt & pepper to taste
- 2 bay leaves
- 2 T of oil
- 1 12 oz bottle of Guinness
- 1/2 C of beef stock
- Double pie crust
NOTE: Now you know what I’m going to say here … you can make your own, which I couldn’t do today (even if I wanted to) because I don’t have any kitchen tools, gadgets or machinery at my disposal at the moment … or you can use ready made pie crust (which I did). Also, as you can see from my photos, I didn’t chop everything REALLY finely – especially the carrots – but there’s no harm there, except it’s a little chunkier and they take a little longer to soften and begin to brown.
Preheat oven to 400
Heat 1 tablespoon of oil in a large skillet.
When the oil is hot, add the chopped onions and mushrooms. Once they’ve started to brown add salt and pepper to taste. Next add the diced carrots and cook until soft and beginning to lightly brown. Once done, put this vegetable mixture in a bowl on the side.
Heat remaining tablespoon of oil in the same skillet. Add diced stew meat, allowing to brown while stirring often. You may need to do this in two batches. while the meat is browning, add the minced garlic, and again, salt, and pepper to taste.
When the meat is browned, add vegetable mixture back to the skillet, add the stock and Guinness. Bring to a bubble and lower the heat a little and let the liquid cook down, uncovered, for 20-30 minutes until you have just a small amount of gravy with meat.
Place one pie crust in the bottom of a pie dish, add filling, and cover with second pie crust. Cut a few slits in the top of the crust for steam.
NOTE: I used a deep dish pie dish.
Bake for roughly 45-60 minutes until the pie crust is golden brown.