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
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.
