You might have noticed that I’ve had a bit of an hiatus from the beer-blogging/drinking/appreciation thing lately. I’m gunna blame GBW14 overindulgence for the most part. Though, I can’t help but notice a robust silver-lining to this cloud of [semi-] disciplined drinking. I still enjoy the odd tipple here and there but having more alcohol-free days than not each week certainly has its benefits. (It doesn’t count if it’s in your food, right?!)
You might have also noticed it’s been rather cold lately, even up here in the Sunshine State. So what better way to stave off the winter blues than with some hearty comfort food – classic beef and stout pie. Enjoy!
What you need:
- 1kg stewing beef, diced
- Salt and pepper
- 2 tablespoons plain flour
- 2 tablespoons olive oil
- 1 onion, peeled and diced
- 1 carrot, peeled and diced
- 4 sticks celery, diced
- 1 teaspoon each of thyme and rosemary
- 1 bay leaf
- 2 cups (500ml) stout
- 1 sheet ready rolled puff pastry
- 1 egg, beaten
What to do:
- Season the beef with salt and pepper and then coat with the flour.
- Heat the olive oil in a large frying pan and cook the meat until well browned.
- Add all the vegetables and herbs and cook for 5 minutes before adding the stout. Bring to the boil and then turn down the heat and allow to simmer for about 1 1/2 hours, stirring occasionally.
- Season to taste with salt and pepper.
To make the pie:
- Preheat oven to 180 degrees Celsius.
- Spoon beef filling into an ovenproof dish (or dishes – I made two smaller pies).
- Cover with the pastry and then brush the top with the beaten egg. If you have extra pastry don’t be afraid to double up the layer – who doesn’t love a bit of extra pastry?
- Place in your preheated oven and bake for 25-30 minutes or until pastry is crisp and golden.
- Serve with mashed potatoes and greens.