It was a dark and stormy night…
Oh wait, it wasn’t stormy.
Let me try again.
It was a dark and…chilly? Dark and autumnal? Dark and, oh, well never mind.
It was a dark Friday night in the fall (or winter, or spring, or summer).
I was hungry. The leaves were turning colors and the air was crisp. It was the perfect night to snuggle on the couch and watch a movie. It was the perfect night to stay home instead of fighting the crowds at football games or restaurants.
It was the perfect night for Steak and Guinness Pie.
Steak and Guinness Pie
4 slices bacon
1 lb beef, cut into bite-sized pieces
1 onion, sliced
2 stalks celery, sliced
2 carrots, cut into bite-sized pieces
4 oz mushrooms, quartered
2 cloves garlic, 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 pie crusts
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 and 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 2-3 hours. Place the first pie crust 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 pie crust. Mix the egg and water and brush it onto the top of the pie crust. Bake in a preheated 350° F oven until golden brown on top, about 30 to 40 minutes.
Nutritional Information: Calories Per Serving: 752, Total Fat: 44 g, Cholesterol: 146 mg, Sodium: 1337 mg, Carbohydrates: 35 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 44 g
View this recipe to print or add items to My Shopping List.