Description
A cozy, rich pie filled with tender beef, creamy gravy, and wrapped in a golden, flaky pastry, perfect for warming up on chilly evenings.
Ingredients
Scale
- 2 pounds beef chuck, diced
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup Guinness beer
- 2 cups beef stock
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup frozen peas
- 1 egg yolk (for egg wash)
- 1 sheet puff pastry
Instructions
- Toss the beef chunks in flour, salt, and pepper until coated.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat and sear the beef until browned on all sides, about 3-4 minutes per batch. Set aside.
- In the same skillet, add onion, carrots, celery, and garlic and sauté for about five minutes until softened.
- Stir in tomato paste, thyme, and bay leaves, and let cook for a minute.
- Pour in the Guinness and simmer for two minutes.
- Add beef stock, scraping the skillet to incorporate any browned bits, then return the beef to the skillet.
- Cover and simmer on low heat for about 90 minutes.
- Fold in frozen peas during the last five minutes of cooking.
- Roll out the puff pastry to fit the pie dish.
- Pour the beef mixture into the pie dish, cover with pastry, seal edges, and cut slits in the top.
- Brush pastry with egg yolk and bake at 400°F (200°C) for 25-30 minutes or until golden brown.
- Let cool for 5 minutes before serving.
Notes
For an enhanced experience, consider making the filling a day in advance. The flavors deepen over time.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg