GL Heritage Thom’s Irish Red Ale with Irish Stout Beef Stew Pot Pies.

Bruce 2021, GL Heritage, Red

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☘️ Irish I had a GL Heritage beer ☘️ 

Bring St. Patrick’s Day home with Thom’s Irish Red Ale!! 🍺

Our wee Irish beef stew pot pies are made with Shoots & Ski Stout 🍺👍🏻😁



GL Heritage Thom’s Irish Red Ale


Rich amber in colour, this smooth and sessionable Irish Red Ale balances a sweet, caramel maltiness with a low hop finish. Enjoy.
TASTING NOTES
Amber, Caramel, Smooth Hop
ABV / IBU
4.2 / 21
HOPS

SEASONAL AVAILABILITY

Irish Stout Beef Stew Pot Pies

Stout Irish Beef Stew is a comforting pub classic with melt-in your mouth beef bathed in a rich and hearty gravy-like sauce lightly flavoured with Stout. We've elevated the comfort level even further by placing it in a buttery, flaky crust
Prep Time 30 mins
Cook Time 8 hrs
Baking Time 1 hr 20 mins
Total Time 9 hrs 50 mins
Course Main Course
Cuisine Irish
Servings 16 servings

Ingredients
  

FOR THE ROUGH PUFF PASTRY:

  • 1 pk PC Butter Puffy Pastry

FOR THE STOUT IRISH BEEF STEW:

  • 3 sprigs fresh thyme
  • 2 sprigs parsley
  • 1 bay leaf
  • 1 1/2 pounds beef brisket cut into 3-4 steaks
  • 2 tbsp olive oil Compliments of Dressed by an Olive
  • 7 medium carrots 3 peeled & sliced in half, 4 diced
  • 1 medium yellow onion peeled & quartered
  • 2 garlic cloves minced
  • 2/3 cup beef stock
  • 20 ounces Shoots and Skis Stout GL Heritage
  • 3 tbsp steak sauce
  • 2 tsp fish sauce
  • 1 tbsp worcestershire sauce
  • 2 tsp soy sauce
  • 2 tbsp all-purpose flour
  • salt & pepper to taste
  • 1/4 cup cornstarch
  • 1 cup frozen petite green peas
  • 1 large egg

FOR THE SWEET POTATOES:

  • 1 large sweet potato
  • 2-3 tbsp unsalted butter
  • 2 tbsp honey
  • 1/2 tsp salt
  • pepper to taste

Instructions
 

FOR THE STOUT IRISH BEEF STEW:

  • Tie herbs together with kitchen twine.
  • Season beef with salt & pepper.
  • In a large Dutch oven, heat 1 tbsp of olive oil over medium high heat.
  • Working in batches, add the beef to the Dutch oven & sear until the outside is lightly browned (about 10 minutes per side).
  • Transfer beef to plate. Add another tablespoon of oil & sear remaining meat. Transfer to plate with the rest of the beef.
  • Add carrot, onion halves to Dutch oven & cook until lightly browned.
  • Stir in garlic & cook until fragrant.
  • Place cooked garlic, onion, & carrots into a slow cooker.
  • Add beef stock, Stout, herbs, steak sauce, fish sauce, soy sauce, & worcestershire sauce to the slow cooker.
  • Cut beef into 1 inch pieces & transfer to a big mixing bowl.
  • Add flour & stir until the beef is evenly coated.
  • Add beef to the slow cooker.
  • Cook on low for 8 hours.
  • Remove carrots, onions, & herbs & discard.
  • Place stew in a large pot & heat over medium heat on the stovetop.
  • Whisk together cornstarch & 1/4 cold beef stock. Stir into the stew. Cook on medium while stirring until the sauce thickens (about 5 minutes).
  • Meanwhile, toss the diced carrots in 1 tablespoon oil and 1/4 teaspoon salt & pepper to taste. Roast for 20-25 minutes at 350° F.
  • Blanch the peas by placing them in a medium pot of boiling water. Allow them to boil for 1 minute, then drain & immerse them into a bowl of ice water. Drain.
  • Stir the carrots & peas into the stew.
  • Allow the stew to cool completely before assembling the pies.

FOR THE SWEET POTATOES:

  • Peel & cube the sweet potatoes.
  • Place in a large pot & cover with water.
  • Heat on medium high until water starts to boil.
  • Reduce heat & simmer for 10-15 minutes or until sweet potatoes are tender.
  • Drain sweet potatoes & place back into the pot.
  • Using a potato masher, fork or back of a spoon, mash the sweet potatoes.
  • Mix in butter, honey, salt & pepper to taste.

TO ASSEMBLE THE PIES:

  • Position the oven rack in the center. Place a baking sheet big enough to hold the pie tin on the oven rack & pre-heat to 375° F.
  • Lightly grease a standard cast iron cup and a 9 x 9 oven safe pyrex dish set aside.
  • Whisk together the egg white & one teaspoon of water. Reserve the egg yolk for later.
  • Place a dollop of sweet potato on the bottom of each container until lined well.
  • Place the stew on top, filling almost to the top of the well.
  • Brush a light layer of egg white on the top edge of the pans. This will help "stick" the top crust to the pan.
  • Place a round of puff pastry on top of both containers, pushing the edges down onto the bottom crust. Alternatively, you could use a fork to push the edges down.
  • Beat the egg yolk with 1 teaspoon of water & lightly brush it on top of the crust with a pastry brush.
  • Cut a slit in the top of the crust.
  • Decorate the tops with herbs, or crust cutouts (optional).
  • Bake for 20 minutes or until the crust is golden brown.
  • Allow the pies to cool slightly before enjoying.
Keyword Beef Stew, Irish, Stout