It’s almost St. Patrick’s Day, so it’s the perfect time to try this nod to the Emerald Isle and one of its most beloved exports, Guinness beer.
According to the Guinness beer website, the popular brew can trace its origins back to the 1700s in Celbridge, County Kildare, Ireland.
That’s a long time.
Luckily, this savory pie won’t take you nearly as long to develop. I first found the recipe on one of my favorite food blogs, Closet Cooking. I don’t think I altered it at all (gasp!) because it’s mouthwatering just as it is. My only words of advice: be hungry, save room, use real Guinness beer.
Steak and Guinness Pie
4 slices bacon, sliced into pieces
1 lb beef, cut into bite-size pieces
1 onion, sliced
2 celery stalks, sliced
2 carrots, cut into bite-size pieces
4 oz mushrooms, quartered
2 garlic cloves, chopped
1 can Guinness beer
1 cup beef stock
1 Tbs Worcestershire sauce
1 Tbs thyme, chopped
1 Tbs rosemary, chopped
1 bay leaf
2 prepared piecrusts
1 cup cheddar cheese, grated
1 Tbs water
Cook the bacon and set aside, leaving the grease in the pan.
Add the beef and brown on all sides. Set aside.
Add the onions, carrots, celery and mushrooms and cook until the vegetables are tender, about 10 to 15 minutes.
Add the garlic and cook for another minute.
Add the Guinness and deglaze the pan.
Add the stock, bacon, beef, Worcestershire sauce, thyme, rosemary and bay leaf and bring to a boil.
Reduce the heat and simmer until the beef is tender, about 2 to 3 hours.
Place the first piecrust into the bottom of a pie plate and pour the beef stew in.
Sprinkle the cheese over the beef stew and cover with the top piecrust.
Mix the egg and water and brush it onto the top of the piecrust.
Bake in a preheated oven at 350°F until golden brown on top, about 30 to 40 minutes.
Nutritional Information: Calories per Serving: 566, Calories from Fat: 279, Fat: 31 g, Cholesterol: 129 mg, Sodium: 919 mg, Carbohydrates: 28 g, Fiber: 2 g, Sugars: 4 g, Protein: 36 g.
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