Steak and Guinness Pie

Steak and Guinness pie are deliciously fantastic Irish comfort food for your St. Patrick’s Day celebration that combines tender sirloin steak, Guinness Stout, shallots,  sweet carrots, potatoes, button mushrooms, perfectly yet seasoned with only thyme and kosher salt and pepper.

One of the things I love about Irish Cuisine is its down-to-earth qualities consisting of simple ingredients, lightly seasoned yet flavorful, and comforting. Irish food doesn’t beg to be dolled up and tends to have a handsome yet rustic appearance.

 

Steak and Guinness Pie combines two of Ireland’s favorite menu items, delicious beef, and Guinness Stout. Is it a traditional Irish Cuisine? Not exactly, yet it has become favored over the years by the younger Irish and American-Irish generations. Traditionally, Guinness Stout had one purpose only: to be consumed by drinking at the local Irish pub or home with family and friends.

 

 

 

A few unusual fun facts concerning Guinness Stout you may be surprised to hear

• Studies in the past claim that Guinness can be beneficial to your heart. Researchers found that” ‘antioxidant compounds’ in the Guinness are similar to those found in certain fruits and vegetables, and may be responsible for the health benefits due to slowing down the deposit of harmful cholesterol on the artery walls.
• Guinness ran an advertising campaign in the 1920s, which stemmed from market research when people told the company that they felt good after their pint. The slogan was born “Guinness is Good for You.” In Ireland, advertising for an alcoholic beverage that implies improved physical performance or enhanced personal qualities has become illegal.
• The production of Guinness, as with many beers, involves the use of isinglass made from fish. Isinglass is used as a fining agent to settle suspended matter in the vat. The isinglass is retained in the vat floor, but minute quantities might be carried over into the beer.

I can’t believe it’s already March 10th, and we are down to 7 days left in our countdown till the St. Patrick’s Day celebration. Today, I have made yet another fantastic comfort food stemming from Irish Inspiration with simple to follow directions to add to your St. Patrick’s Day menu this 2015.

 

 

 Steak and Guinness Pie

• 1 and 1/2 pounds of sirloin steak, bite-size pieces

• Kosher salt

• Fresh ground pepper

• Two tablespoons of olive oil

• Two tablespoons of unsalted  butter

• Three tablespoons of all-purpose flour

• 12- ounces of Guinness stout

• Two tablespoons of brown sugar

• Two shallots, chopped

• Two medium carrots, peeled and sliced

• Three medium potatoes, peeled and sliced

• 1 pint of button mushrooms, cleaned

• Two cloves of garlic, minced

• One teaspoon of dried thyme

• Two pie crusts, recipe to follow

 

Directions for Steak and Guinness Pie

1. Season sirloin steak that has been cut in bite-sized pieces with kosher salt and pepper to own taste if desired before cooking.

2. Place a large deep skillet over medium heat, add two tablespoons of olive oil, and heat once heated. Add seasoned sirloin steak and cook for about 6-7 minutes. Once done, remove meat and any juices and place them in a large dish to hold meat and juices- reserve till needed.

3. Reduce burner to a slightly lower setting; in the same sizeable deep skillet you cooked sirloin steak add two tablespoons of unsalted butter, once melted add three tablespoons of all-purpose flour, constantly stir butter and flour till it boils and lightly browns to a dark honey color- technically you know this as making a roux. Do not overcook or burn- If you do, start over. Do not use.

4. Once your flour and butter mixture is completely done, add 12 ounces of Guinness Stout and continue to stir until smooth. Once the mixture is smooth, add two tablespoons of brown sugar and continue stirring for about 20-30 seconds before adding chopped shallots, sliced carrots, sliced potatoes, button mushrooms, two cloves of minced garlic, one teaspoon of dried thyme, salt, and pepper to own taste if desired at this time.

5. Simmer on very low for about 35-40 minutes or till vegetables are soft, yet still retaining a bit of them – stir occasionally.

6. Once done, remove from heat and completely cool on a heat-resistant surface.

 

Pie Crust recipe for Steak and Guinness Pie

• 2 and 1/2 cups of all-purpose flour

• One tablespoon of dried thyme

• 1/2 teaspoon of kosher salt

• 1/2 teaspoon of caster sugar

• 1/4 teaspoon of black pepper

• Two sticks of very cold unsalted butter, diced

• Six teaspoons ice water

• One egg, to do an egg wash

• One tablespoon of water to do an egg wash

 

 

Directions

1. In a large food processor, add flour, thyme, kosher salt, castor sugar, and black pepper pulse 1  to 2 seconds, add diced cold butter, and pulse about 20-35 seconds to cut the butter into flour, add ice-cold water slowly while pulsing till dough forms a large ball.

2. Remove from food processor and divide into two equal sections. Roll each section into a ball, wrap tightly with plastic wrap, and place in refrigerator 30 minutes before rolling pie crust out.

3. Preheat oven to 350 degrees

4. Once 30 minutes have passed, remove pie dough and roll out each section to fit a 9-inch deep-dish pie pan. Place on the section in the bottom of the pie pan and mold edges as desired – prick holes in the dough to prevent shrinkage.

5. Using cookie cutters dipped in flour, cut out the top crust making sure you have enough cutouts of crust to go around edges and 1 for a center, as shown above.

6. Add cooled stew mixture entirely to pie pan and arrange mixture evenly in 9-inch deep pie dish before placing a top crust.

7. Arrange the cutouts of pie crust around the edges of Steak & Guinness pie, reserving one for the center.

8. Once done, brush the top of the crust with egg wash and place on a large cookie sheet before placing in a 350-degree oven for 35-40 minutes.

9. If you are unsure how to do an egg wash, crack one egg in the container, lightly beat with one tablespoon of water, and lightly brush on dough.

 

 

 

 

 

 

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2022-2013. This material’s unauthorized use and duplication without express and written permission from this blog’s author or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.

 

 

 

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