Beef and Guinness Pie

Ingredients for Beef and Guinness Pie

• 900g boneless beef chuck, cut into 1-inch pieces

• 2 cucharadas de harina común

• 1 cucharadita de sal

• 1/2 cucharaditas de pimienta negra

• 2 cucharadas de aceite vegetal

• 1 cebolla grande, picada en trozos grandes

• 2 dientes de ajo, picados

• 45ml de agua

• 1 1/2 cucharadas de pasta de tomate

• 240ml beef broth

• 240ml Guinness or other Irish stout

• 1 cucharada de salsa Worcestershire

• 2 teaspoons drained brined green peppercorns, coarsely chopped

• 2 ramitas de tomillo fresco

• Rough Puff Pastry

• 1 huevo grande, ligeramente batido

• 1 cucharada de agua

• 4 (400g) deep bowls or ramekins (4 to 5 inches wide) or similar-capacity ovenproof dishes

Coloca la rejilla del horno en la posición media y precalienta el horno a 177°C.

Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl.

Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Discard thyme and cool stew completely, uncovered, about 30 minutes. (If stew is warm while assembling pies, it will melt uncooked pastry top.)

Put a shallow baking pan on middle rack of oven and increase oven temperature to 218°C.

Divide cooled stew among bowls (they won't be completely full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about 1/8 inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.

Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.

Reduce oven temperature to 204°C and bake 5 minutes more to fully cook dough.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.