I opted to go on the Leprechaun side of things and make a steak and Guinness pie from my assigned blog, Dessert Before Dinner. Dessert Before Dinner is written by Stephanie. Stephanie and I have a lot in common, like living on the east coast, having cat(s) that are cute assholes, liking cheese and making Asian foods, and hating cold weather.
There are a ton of recipes that didn’t fall into the Leprechauns and Bunnies theme that I wanted to make, but alas, I’ll save those for another day. I finally managed to narrow it down to Steak and Guinness Pie and Orange Creamsicle Panna Cotta. The pie very obviously falls under the Leprechaun aspect of the theme and Stephanie even has a Holiday recipe section on her blog. The panna cotta doesn’t cream bunnies or even Easter, but citrus reminds me of spring and I’m desperate for warmer weather. But despite my overwhelming desire to make panna cotta, I decided to save it for another day (coming soon!) and embrace the leprechaun and make Steak and Guinness Pie.
- 2 lb. chuck roast
- 1/4 cup flour
- 1 tsp. salt
- 1 tsp. pepper
- 4-6 tbsp. butter
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 parsnips, diced
- 1 white onion, diced
- 8 oz. mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 bottle Guinness beer
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1 box puff pastry, thawed
- 1 cups sharp cheddar cheese
- 1 egg
1. Cut the chuck roast into bite sized cubes.
2. Heat a Dutch Oven or large heavy-bottomed saucepan with lid over medium-high heat and melt 2 tablespoons of the butter.
3. In a shallow dish, stir together the flour, salt and pepper.
4. Dredge the beef cubes through the flour, shaking off any excess and place into the hot pan. Work in batches to not crowd the pan. Brown on all sides, then transfer to a plate.
5. Repeat with remaining batches of beef, adding more butter as needed.
6. Add another pat of butter to the pan, along with the carrots, celery, parsnips and onions. Stir frequently, cooking until softened, then add in the mushrooms, garlic, rosemary and thyme and cook for 3 more minutes.
7. De-glaze the pan by pouring in the beef broth and scraping up the browned bits from the bottom of the pan with a wooden spoon. Pour in the Guinness and return the beef to the pan. Reduce the heat to medium-low, cover and simmer for 2 hours, or until the beef is fork tender.
8. Add more beef stock if the mixture is too dry. Season to taste with salt and pepper and stir in the cheddar cheese until melted.
9. Once the beef is tender, preheat the oven to 400 degrees.
10. Roll out the thawed puff pastry on a lightly floured surface until it is long enough to cover a 9-inch cast-iron skillet or pie plate with some overhang. Cut a slit into the puff pastry and bake for 8 minutes.
11. Transfer the beef stew into the skillet or pie plate. Top with the other sheet of puff pastry, crimping around the edges as needed.
12. Beat the egg with 2 tbsp. water and brush over the top of the puff pastry. Bake for 40 minutes or until puffed and golden brown. Serve immediately.
My Irish ancestors would frown at me but I’m not a huge fan of dark beers, like Guinness. However, the beer flavor isn’t prevalent in this dish; just serving to make it more savory and delicious. While you’d have to change the name, you could easily use a lighter beer or skip the beer all together and only use beef stock if that was your preference.