Steak & Liver Stout Pie
Prep Time
Serves
Cooking Mode
1 lb cubed beef liver (1-in./2.5-cm cubes)
1 tsp salt, divided
½ tsp pepper
1.5 kg cubed stewing beef (1-in./2.5-cm cubes)
45 mL olive oil, divided
1 large onion, finely chopped
1 each carrot and celery stalk, chopped
3 cloves garlic, minced
1 tbsp finely chopped fresh thyme
2 tsp finely chopped fresh rosemary
2 tbsp all-purpose flour
2 tbsp tomato paste
2 cups stout beer, such as Guinness
1½ cups reduced sodium beef broth
1 cup frozen peas
1 sheet frozen puff pastry, thawed according to package directions
1 egg, beaten
1 lb cubed beef liver (1-in./2.5-cm cubes)
1 tsp salt, divided
½ tsp pepper
1.5 kg cubed stewing beef (1-in./2.5-cm cubes)
45 mL olive oil, divided
1 large onion, finely chopped
1 each carrot and celery stalk, chopped
3 cloves garlic, minced
1 tbsp finely chopped fresh thyme
2 tsp finely chopped fresh rosemary
2 tbsp all-purpose flour
2 tbsp tomato paste
2 cups stout beer, such as Guinness
1½ cups reduced sodium beef broth
1 cup frozen peas
1 sheet frozen puff pastry, thawed according to package directions
1 egg, beaten
Directions
1Season liver with ¼ tsp (1 mL) salt. Season stewing beef with remaining salt and pepper. Heat 1 tbsp (15 mL) oil in small Dutch oven (2.5 L) set over medium-high heat. Cook liver 4 to 5 min. until browned. Transfer to plate. Cool completely, cover and refrigerate until needed.
2Meanwhile, heat remaining oil in same Dutch oven. Brown stewing beef in batches, 8 to 10 min. per batch. Transfer to plate. Reduce heat to medium. Add onion, carrots, celery, garlic, thyme and rosemary to Dutch oven; cook 5 min. until softened. Sprinkle on flour; cook, stirring, 2 min. Stir in tomato paste; cook 1 min.
3Slowly stir in beer and broth; bring to a boil. Return stew beef to Dutch oven. Reduce heat to medium-low. Simmer, partially covered, stirring occasionally, 1½ to 2 hr., or until beef is tender and sauce is thickened. Stir in peas and liver (and any accumulated juices).
4Meanwhile, preheat oven to 400˚F (200˚C). Drape puff pastry over Dutch oven (sides of pastry will overhang). Beat egg with 1 tbsp (15 mL) water; brush over pastry. Cut three steam vents on top. Bake 25 to 30 min. until pastry is golden brown and filling is bubbling.
Tips
1
Pie filling can be prepared one day in advance. Liver can be substituted with mushrooms. Lighten up the filling by replacing up to 1 lb (500 g) stewing beef with quartered cremini mushrooms.
Disclaimer
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Personal Note
Personal Note
