In Honor of St. Patricks Day! Steak and Guinness Pie 2 Tbsp. olive oil 1 1/2 Tbsp. unsalted butter 3 red onions, thinly sliced (about 3 cups) 3 sprigs fresh rosemary, finely chopped- or 1T of dried rosemary 3 sprigs fresh thyme, leaves picked 3 bay leaves 2 1/2 lb. NSP Tri-Tip Roast or Savory Sirloin Steaks- cut into 1/2-inch cubes 1 lb. mushrooms, cleaned and cut into bite-size pieces 2 Tbsp. tomato puree Kosher salt and freshly ground pepper 1 cup beef stock, hot, more if needed 1 (11.2-oz.) bottle Guinness 3 Tbsp. all-purpose flour, plus more for flouring work surface 3 Tbsp. cornstarch 3 Tbsp. water Refrigerated Pie Crust (2) 1 egg, lightly beaten Place a large Dutch oven over a medium heat. Add olive oil and butter and heat until butter melts, about 1 minute. Stir in onions, rosemary, thyme and bay leaves. Cook 20 minutes or until onions are very soft and begin to caramelize, stirring occasionally. Add the chuck, mushrooms and tomato puree with a good pinch of salt and pepper. Add stock, Guinness and flour and stir to combine. Liquid should just come up to the level of the beef. If needed, add more beef stock. Bring mixture to a boil, then reduce heat, cover with a lid and simmer 1 hour, 20 minutes, or until sauce has thickened and meat is tender. In a small bowl, stir together cornstarch and water and pour into beef mixture. Bring to a boil, then reduce heat and simmer 3 minutes. Remove from heat and allow to cool. Made be made up to 2 days ahead and refrigerated. When ready to bake, bring filling to room temperature. Preheat oven to 350 degrees. Have six 5-inch pie pans and two rimmed baking sheets ready. Prepare refrigerated pastry dough as directed on the package. Cut six 7-inch circles from pastry and carefully lower each circle into a pie pan. Press along the bottom and up the sides. Divide filling between pans. Brush edges of pastry with beaten egg. From the second pieces of pastry dough- Cut six 6-inch circles from pastry and carefully lower each circle onto the filling. Crimp edges. Cut slits in top pastry and brush top with remaining egg. Put pans on baking sheet and bake pies 40 minutes or until pastry is golden. Remove from oven and allow to cool 10 minutes before serving.
Posted on: Mon, 17 Mar 2014 13:44:31 +0000
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