Beef and Stout Pot Pie with Flaky Crust

Happy 2013! Wow. Did I just say that? 2013?

Time has zoomed by lately. It feels like we went from picking tomatoes to shoveling snow. But It is quite alright. Because while Jeff is enjoying his new snow blower, I am already spending countless hours perusing the pages of the copious amounts of seed catalogs I get. (Hey. Everyone has their porn.)

Jeff & I were just talking that it seems like last year got away from us. Even though we spent a few days back in January of 2012 saying we wont let this year get away from us. We did. And FYI we just had a talk about not letting 2013 get away from us. We expect you to hold us to that declaration. Or at least not buckle so quickly when we offer you free beer to ix-nay on the eclaration-day.

We have a lot of ideas for the blog o’ food and beer this year and we hope to accomplish at least one of them. Till then however, here is an oldie but a goodie. The perfect feel good food for the blustery winter days of January and one of our go-to’s every snowstorm. (She writes as she notices it will be 56° tomorrow…)

Beef and Stout Pot Pie with Flaky Crust

Beef & Stout Pot pie

As with all our recipes, you need to pick the beer that is right for you. Don’t go with too sweet of a stout for this or you might end up ordering in pizza. A simple dry or Irish stout or even a smokey stout or porter will do nicely in this dish. Whatever you pick, make sure you like it before you add it to your dish.

Ingredients

2 pounds beef chuck, cut into 1 inch pieces
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, chopped
2 carrots peeled and chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 bottle stout beer
2 cup beef broth
1 tablespoon Worcestershire sauce
2 springs of fresh thyme (or 1 t)
1 bay leaf
2 tablespoons tomato paste
2/3 cup peas
2 cups chopped crimini mushrooms
Package of frozen puff pastry, thawed
1 egg, beaten
1 tablespoon water

What to do

Preheat oven to 325°

Mix flour, salt and pepper together in a dish. Dredge the beef, making sure all sides are coated with flour then transfer to a colander. Shake off excess flour.

Heat oil in a large heavy bottom dutch oven and brown meat in 3-4 batches, turning occasionally, until nicely browned. Remove meat to a bowl and set aside.

Add onion, carrot, celery, garlic, pot and cook until onion is soft, about 5 minutes. Add a splash of the beer to deglaze, scraping the cooked on bits off the bottom of the pot. Stir beef back in the pot, add the broth, rest of the beer, Worcestershire sauce, tomato paste, bay and thyme. Bring to a simmer, then cover and transfer to oven. Bake until beef is tender and sauce is thickened ~ about 1 1/4 hours. When done, remove from oven and uncover. Add in peas and mushrooms and allow to cool.

Increase oven to 400°.

Put stew into individual baking dishes and top with the puff pastry. Slice some vents in the dough. Stir together the egg and water and brush over the top of the pastry.

Bake the pot pie until pastry is puffed and golden brown, about 20 – 30 minutes.

Serves 4

Now because I know many of you are going to ask (OK maybe one of you), “Just WHERE did you get those ADORABLE piggy crocks?”

I bought them for Jeff for Christmas one year from a little shop in the Lakeview neighborhood of Chicago (where I used to live.) However you can find them HERE as well, and mighty cheaper too.

Cooked up by Jeff & Heather

One Comment

  1. 1
    January 10

    The pig bowls! That was my first thought, so thanks for the link. The pie looks fabulous, and easy, too–no making crust! I hate making crust. I suck at it. The puff pastry is perfect and I’m going to make these. Hopefully in pig bowls because I neeeed them!

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