Steak and Guinness Pie

It was a rainy weekend in London which often spells an afternoon at the museum to me. Amazingly, after all of my years in London, I had never been to the British Museum. The typical Saturday crowds and tour groups were there, but the vastness of this museum filled with antiquities and artifacts handles it well. The main attraction was the Rosetta Stone. The onlookers were about 12 deep so getting a nice front and center view took some time, but it was well worth it. This stone tablet from 196 BC holds the key to understanding Egyptian hieroglyphics. Seeing such history puts so much in perspective. My friends and I had hardly ticked all of the boxes of what we wanted to see, even though we stayed until closing. How fun it might have been to be in the museum all night long with nary a soul except a few mummies. The Science Museum in Boston has sleepovers for kids among the dinosaurs. But we were in London now and needed to make our way back through the mist and rain to the hotel. By the time we got back it was definitely dinner time, and we all agreed that hearty pub food sounded pretty appealing. Off to the Hereford Arms we went and the group of 5 of us soon settled into its well worn banquettes in a cozy corner. Without hesitation 3 of us ordered Steak and Ale Pie. My eyes must have been as big as a pub platter when it arrived. The puff pastry reached for the sky and the mound of mashed potatoes daunted even me, a potato junkie. We sat and talked and ate, and I was never able to clean my plate. That left me dreaming of those leftovers the next day...and the day after, and until I finally made it myself. My puff pastry (how did they get it so high?) was more manageable as well as my sides of veg. While making the stew, I added red wine along with the Guinness Extra Stout to the slow cooking beef. Mushrooms were put in for good measure. I don't think it gets much heartier or easier than this. The rich flavor belies the simplicity of the recipe, so you won't feel like you just cracked an ancient code to make it. The stew part can be made in advance and actually tastes better the next day, just reheat in one of your saucepans before putting it in a casserole and topping with the puff pastry. It can be baked and served in individual casseroles or made in one large one.

Gotta run....I think I have one more serving calling my name in the fridge!

Steak and Guinness Pie

1 1/4 pounds beef chuck, cut into 1 inch cubes
2 tablespoons olive oil
1 large onion, chopped
8 ounces baby bella mushrooms, sliced
5 cloves garlic, peeled and finely chopped
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried herbes de Provence or equivalent mixture of herbs
1 cup (8 ounces) Guinness Extra Stout beer
1 cup dry red wine
15 ounces beef broth
1 tablespoon flour
1 tablespoon butter, softened
salt and pepper to taste
1 sheet puff pastry, thawed if frozen

In a large dutch oven or heavy pot, heat the olive oil over medium high heat. Add the beef and sear until brown on all sides. Add the chopped onion and mushrooms, lower the heat to medium and continue cooking until the onion is translucent and the mushrooms are done. Stir in the garlic and cook about a minute more. Add the tomato paste, bay leaves and herbes de Provence, stirring until well blended. Pour in the beer, wine and beef broth, stirring well. Cover, reduce heat and simmer for an hour. Take off the cover and taste for richness. If it needs more flavor and reducing, simmer for a short while longer uncovered.

In a small bowl, work the flour into the butter to form a ball. Stir the butter/flour mixture well into the simmering stew to thicken. Salt and pepper to taste. At this point you may cool the stew and refrigerate to use later. If serving right away spoon into a casserole or casseroles, and top with a layer of puff pastry. Brush the pastry with milk or beaten egg for added color, and bake in a preheated 400 degree oven until golden brown. Serve with vegetables on the side.

Makes about 6 cups.
Serves 4-6.

Cutting the Puff Pastry:

Lay a sheet of puff pastry on a lightly floured surface. Using the lid from your casserole as a template, cut around the puff pastry dough with a knife. Place on top of the casserole before baking.

Guinness Irish Stew

It is said that on St. Patrick's Day everyone is Irish. I'm not sure who said that, but probably someone who liked a good party and a nice hearty meal. And many times a rich, hearty beef stew is in order. This past weekend we got almost 10 inches of rain with one storm that just wouldn't let up. The weather lately has seemed almost biblical in proportions and so maybe we need a saint to bring us some cheer. After a little jig in the Wellies to shake off the wetness, I made a Guinness Irish Stew yesterday. There are many recipes out there and I ended up using one from Simply Recipes, that adds Guinness and red wine. Now that's a party. I also added some sautéed mushrooms, because I like them in stew. I picked up some Dubliner Irish cheese and bread and had a nice well rounded meal. Don't worry about any green vegetables, you'll probably have plenty of green to fill the day."Leprechauns, castles, good luck and laughter. Lullabies, dreams and love ever after. A thousand welcomes when anyone comes...That's the Irish for You!" Happy St. Patrick's Day!

Guinness Irish Stew
(Adapted from Simply Recipes)

1/4 cup olive oil
1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 inch pieces (not extra-lean)
6 large garlic cloves, minced
6 cups beef stock, or canned beef broth
1 cup of Guinness beer
1 cup of fine red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2 inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2 inch pieces peeled carrots
salt and pepper
2 tablespoons chopped fresh parsley

1. Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

2. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

3. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

Serves 4 to 6.

Diane's notes: I omitted the sugar and added 8 ounces quartered sautéed mushrooms, when I added the other vegetables.

Let's toast......"May your thoughts be as glad as shamrocks, May your heart be as light as a song, May each day bring you bright happy hours that stay with you all the year long." -Irish blessing.

Guinness Irish Stew recipe, click here.