Steak and Guinness Pie

1. 1

   Step 1

   • a.Sear the Beef
   • b.Pat the beef cubes completely dry with paper towels. Season generously with 1 tsp of salt and 0.5 tsp of black pepper.
   • c.Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
   • d.Working in two batches to avoid overcrowding, sear the beef on all sides until a deep brown crust forms, about 5-7 minutes per batch.
   • e.Remove the seared beef with a slotted spoon and set aside in a bowl.
2. 2

   Step 2

   • a.Build the Gravy Base
   • b.Reduce heat to medium. Add the chopped onion, carrots, and celery to the same pot. Sauté for 8-10 minutes, stirring occasionally, until softened and lightly browned.
   • c.Add the sliced mushrooms and cook for another 5-7 minutes until they release their liquid and start to brown.
   • d.Stir in the minced garlic and cook for 1 minute more until fragrant.
   • e.Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook off the raw taste. Stir in the tomato paste and cook for another minute.
3. 3

   Step 3

   • a.Deglaze and Simmer
   • b.Pour in the Guinness stout, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pot.
   • c.Bring to a simmer and cook for 2-3 minutes, allowing the beer to reduce slightly.
   • d.Stir in the beef broth, Worcestershire sauce, brown sugar, dried thyme, dried rosemary, bay leaves, and the remaining 0.5 tsp salt and 0.25 tsp pepper.
   • e.Return the seared beef and any accumulated juices to the pot. Stir to combine.
4. 4

   Step 4

   • a.Slow Cook the Filling
   • b.Bring the stew to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 1.5 to 2 hours.
   • c.Stir occasionally to prevent sticking. The stew is ready when the beef is fork-tender and the gravy has thickened.
   • d.Remove the pot from the heat. Discard the bay leaves. Taste and adjust seasoning if necessary.
   • e.IMPORTANT: Let the filling cool for at least 30 minutes. This prevents the hot steam from making the pastry soggy.
5. 5

   Step 5

   • a.Assemble and Bake the Pie
   • b.Preheat your oven to 400°F (200°C).
   • c.Transfer the cooled filling into a 9-inch deep-dish pie plate or a similar-sized baking dish.
   • d.Gently unroll the thawed puff pastry sheet and lay it over the dish. Trim any excess pastry, leaving about a 1-inch overhang.
   • e.Tuck the overhang under and crimp the edges with a fork to seal. Brush the top evenly with the prepared egg wash.
   • f.Cut 3-4 small slits in the center of the pastry to allow steam to escape during baking.
6. 6

   Step 6

   • a.Bake and Rest
   • b.Place the pie on a baking sheet to catch any potential drips.
   • c.Bake for 20-25 minutes, or until the pastry is deeply golden brown, puffed, and the filling is bubbling at the edges.
   • d.Remove the pie from the oven and let it rest for at least 10 minutes before slicing. This allows the gravy to set slightly, making it easier to serve.

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