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Thursday, March 16, 2006

Beef and Guinness Pie

Beef and Guinness Pie
Serves 6

1 lb lean stew meat, cut into cubes
flour, salt and pepper for dredging meat (also used Cavender’s Greek Seasoning)
2 T vegetable oil
1 can Guinness Stout (the alcohol cooks out, leaving just the flavor-yum!)
3-4 large carrots, cut up
1 medium onion, cut up
1 T corn starch for thickening stew, pre-mixed into 2 Tbsp. cold water
1 pkg Pepperidge Farm frozen pastry dough (2 sheets)

Dredge stew meat in flour and sauté in hot skillet until meat turns brown on all sides. Place browned meat in crock pot or Dutch oven and cover with Guinness. Let cook, the time depending on setting of crock pot or oven...usually at least 4 hours or so (if using an oven, set at 250). An hour before serving, thaw dough and add vegetables to crock pot. Thicken stew with cornstarch mixture. Place 1 layer of dough into a sprayed 9x13 casserole dish and bake at 350 for 10 minutes or until golden, puffy and flaky. Pour (ladle) stew mixture onto baked pastry and cover with second layer of dough. Place in a 350 oven until top layer of dough becomes a puffy flaky pastry.

Sandy’s recipe and Notes: Doubled the meat and carrots, cooked in slow cooker on Low for 6 hours. Didn’t need the cornstarch.

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