Get ready to embark on a culinary journey that will transport your taste buds straight to the cozy pubs of Britain! These Beef and Stout Pies are not just a meal; they're a hearty embrace of rich, deep flavors that promise to warm your soul and impress even the most discerning food lovers. Imagine tender, melt-in-your-mouth beef slowly braised in a robust stout beer, nestled beneath a golden, flaky puff pastry crust that shatters with each delightful bite. Whether you're looking to wow dinner guests or treat yourself to the ultimate comfort food, this recipe is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs
Cuisine: British
Serves: 4 servings
Ingredients
- 1 lb beef, cubed
- 1 onion, chopped
- 2 carrots, diced
- 2 cups stout beer
- 1 tablespoon flour
- 1 package puff pastry
- Salt and pepper to taste
Instructions
- Pat the beef cubes dry with paper towels and season generously with salt and pepper. This helps develop a rich golden crust when browning.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a splash of oil and brown the beef cubes in batches, ensuring they develop a deep golden-brown color on all sides. Remove and set aside.
- In the same pot, add chopped onions and diced carrots. Sauté until the onions become translucent and slightly caramelized, about 5-6 minutes.
- Sprinkle flour over the vegetables and stir to coat, cooking for an additional 1-2 minutes to remove the raw flour taste.
- Slowly pour in the stout beer, stirring constantly to prevent lumps. Add the browned beef back to the pot and bring the mixture to a gentle simmer.
- Reduce heat to low, cover the pot, and let the beef braise slowly for approximately 1 hour or until the meat becomes tender and the sauce thickens.
- Preheat the oven to 375°F (190°C). Roll out the puff pastry and cut into rounds slightly larger than your pie dishes.
- Divide the beef mixture among individual pie dishes or a large baking dish. Cover each with a puff pastry round, crimping the edges to seal.
- Cut small vents in the pastry top to allow steam to escape. Brush the pastry with an egg wash for a golden, glossy finish.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and deep golden brown.
- Remove from oven and let rest for 10 minutes before serving to allow the filling to set and cool slightly.
Tips
- Pat the beef dry before browning to ensure a perfect golden crust that locks in maximum flavor.
- Brown the meat in batches to avoid overcrowding the pan, which can lead to steaming instead of proper caramelization.
- Choose a full-bodied stout beer for the most intense and rich flavor profile.
- Don't rush the braising process - low and slow is the key to tender, fall-apart beef.
- Make sure to cut vents in the pastry to prevent soggy, uncooked tops.
- Let the pies rest for 10 minutes after baking to allow the filling to set and make serving easier.
- For an extra-luxurious finish, brush the pastry with egg wash for a stunning golden sheen.
- These pies can be prepared ahead of time and refrigerated before the final baking, making them perfect for entertaining.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 85mg
