Guinness Beef Pot Pie
August 22, 2011 § 1 Comment
As a kid, I pretty much hated chicken pot pie. I was not a fan of gravy, and my only experience with the meal was the frozen Marie Callender’s variety. Lately, however, my distaste for gravy has turned into an obsession (is it normal to dip baby carrots in gravy?) and since the boy has been asking me to make a chicken pot pie for years, I decided to finally try my hand at it.
My chicken pot pie turned out delicious, and I’ll surely write about it next time I make it, but now is not the time. Today, I am talking about beef. While making the chicken pie, I realized the recipe would be very easily adaptable to beef. Additionally, there is an Irish bar in downtown LA, Casey’s, that makes a delicious beef pot pie dish called Guinness pie. Serendipitously, I had one bottle of Guinness left in my fridge… could it be a sign? So, working off of this chicken pot pie recipe and my memory of Casey’s dish, I invited a friend over and whipped up this Guinness Beef Pot Pie. It was flakey, hearty, comforting and delicious. Like stew inside of pie crust.
1 bottle Guinness beer
2 cups beef broth
1 lb. beef stew meat, cut into 1/2-3/4 inch pieces
1 cup potatoes, diced into 3/4 inch pieces
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup frozen peas
2 tbsp diced onion
1 garlic clove
3 tbsp butter
3 tbsp flour
salt & pepper
2 9″ pie crusts
1. Early in the day, fill your crock pot with beef, beer and broth. Set on high (for a shorter cooking time) or low (if you do this at 8AM and won’t be home until dark).
2. After several hours (I left mine on high for about 6 hours), add potatoes, carrots and celery to the crock pot. Let cook for 1-1.5 hours, or until potatoes are easily poked with a fork.
3. Add peas to the crock pot. Preheat oven to 400 degrees. Roll out one pie crust into a greased (or cooking sprayed) 9″ pie dish. Pop it in the oven for about 5 minutes. Take it out and leave it on the counter.
4. Melt 1 tablespoon of butter in a saucepan. Add onions and garlic and saute until aromatic and translucent, about 1-2 minutes. Add remaining butter. When the butter is completely melted, whisk in flour gradually, until completely combined. This will create a lumpy sort of paste. Heat for 1-2 minutes, whisking frequently to keep it from burning.
5. Take 1.5 cups of liquid from the crockpot at whisk it slowly into the flour/butter mixture. The liquid will pop and sizzle at first, so add it very gradually. Once the liquid starts to combine evenly into the pan, it will be easier to add more at one time. When all the liquid is added, reduce heat and stir frequently as the gravy thickens, 3-4 minutes. Add salt and pepper to taste and kill the heat.
6. Using a slotted spoon, move the beef and vegetables from the crock pot into the pre-baked pie crust. Next, pour the gravy into the crust over the beef and vegetables. Cover the pie with the second pie crust and cut 3-4 slits in the top crust to vent. Bake for 25-35 minutes, or until top crust is golden brown. Remove from oven and let cool for 5-10 minutes before serving.