Why is it called Guinness pie?

In Ireland, Guinness Stout is commonly added along with bacon and onions , and the result is commonly referred to as a Steak and Guinness Pie (or Guinness Pie for short).

What does Guinness do to meat?

Guinness Stout or Extra Stout produces a dark, rich, flavorful sauce for your marinade that is also an effective meat tenderizer . Use this recipe for any steak, but we like the Rib-Eye, especially if this cut is on sale. If you are cooking for two, choose a nice big thick steak that you can slice and share.

How do you keep the bottom of a meat pie from getting soggy?

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it . Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.

Which is the best steak for pies?

Like a classic beef stew recipe, the best beef for steak pie is beef chuck , aka “stew beef.” This affordable cut of meat can sometimes be a little less tender, making it the best option for the slow roasting required for this savory steak pie.

What is Guinness made out of?

Guinness is created using four key ingredients – roasted barley, malted barley, hops, yeast and water making Guinness dairy-free.

What does beef and Guinness stew taste like?

There's no greater comfort food than a hearty stew. And Irish Beef and Guinness Stew might be the king of them all! Guinness gives the sauce an incredible rich, deep flavour , and the beef is fall-apart tender.

Why is it no longer called Crack Pie?

Name change Some food writers and others have criticized naming foods including Crack Pie after addictive substances as insensitive and offensive. In May 2019, Devra First of the Boston Globe criticized the name in a column for making light of addiction by alluding to the addictiveness of crack cocaine .

Why isn't it called Crack Pie anymore?

“Our mission, after all, is to spread joy and inspire celebration. The name Crack Pie falls short of this mission,” Tosi wrote in a note to her team. She wrote that the old name was “getting in the way of letting the gooey, buttery slice bring happiness — my only goal in creating the thing in the first place.”

Steak & Guinness Puff Pastry Pie Recipe on Food52 (2024)

Slow Cooker

by: cdilaura

December10,2012

4.3

3 Ratings

Steak & Guinness Puff Pastry Pie Recipe on Food52 (1)

Author Notes

Last year I was in the mood for a real St. Patrick's celebration -- one with frothy Guinness pints and a plate full of bubbly, slow-cooked savory pie. After a few cookbook searches I came upon one by Jamie Oliver that promises "damn fine comfort food for a cold evening." He encourages using store-bought puff pastry dough and focusing your energy on developing the flavors that are in the pie -- enough said. Armed with this simplified approach and a starting point for a recipe, I channeled my inner Irish-woman {I did go to Notre Dame, after all} and came up with this rich, soul-warming pie plate of goodness. —cdilaura

What You'll Need

Ingredients

1 large vidalia or sweet onion, diced
2 cloves garlic, finely chopped
2 medium carrots, chopped
2 celery stalks, chopped
¹/₂ fennel bulb, chopped
6 cremini mushrooms, quartered
2 tablespoonsbutter
2 poundsstewing beef, cut into cubes
2 sprigsfresh thyme, leaves removed
2 sprigsfresh rosemary, leaves removed and chopped
salt and pepper
1 pintGuinness
2 tablespoonsflour
1 cupGouda or other favorite melting cheese, shredded
1 poundstore-bought Dufour puff pastry dough
1 egg, beaten
¹/₂ cupfrozen or fresh peas

Directions

Preheat oven to 375 degrees F. In a large dutch oven on the stove, heat olive oil on low heat. Add the onions until they become translucent and lightly caramelized.
Turn the heat to high and add the rest of the vegetables (except peas) with the butter. Cook for two minutes until fragrant, then add the beef, herbs, salt and pepper. Sear beef for 3-4 minutes, then pour in the Guinness, flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the preheated over for 1.5 hours.
Give the stew a stir and let cook for another hour, until tender and thick. If stew is still liquidy after an hour, continue cooking until reduced.
Remove from heat, stir in half the cheese, taste and season as needed. Let cool slightly.
Cut 1/3 of the pastry from the block, leaving a larger piece with the remaining 2/3. With a floured surface, roll both pieces out evenly using a floured rolling pin to the thickness of a silver dollar.
Butter a pie dish, then line with the larger sheet, leaving the edges hanging over the side. Pour the stew into your lined dish, add the peas, then sprinkle over the remaining cheese. Brush the edges of the pastry with a little beaten egg.
Cut the other rolled piece of pastry to fit the top of the pie dish and crisscross lightly with a sharp knife, being careful not to cut all the way through. Place it over the top of the pie and fold the overhanging pastry onto the pastry top, rolling to make the edges.
Brush the top with beaten egg, then bake the pie on the lowest oven rack for 45 minutes, until pastry is cooked and golden.

Tags:

Pie
Stew
Pastry
Beef
Vegetable
Pea
Steak
Slow Cooker
Fall
Winter
Entree

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aargersi
Rebecca Hawes

Recipe by: cdilaura

8ateateight.com

Some people were born with a silver spoon in their mouth, mine was wooden. With an Italian heritage on one side and a Lebanese heritage on the other, good food was never hard to find. I grew up with Sunday dinners at Grandma’s, big pots of sauce simmering away on the stove all day and hand cut pasta drying on the rack in the basem*nt. The perfume of lemon, garlic, garden grown herbs and other fresh ingredients always scented our family kitchens. So it is no surprise that my love for fresh, hand-prepared food is something I now love to share with new and old friends. Because of that, I put on my apron, sharpened my knives and started a blog and NYC supper club called 8.ate@eight to continue spreading the good food love.

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2 Reviews

Rebecca H. March 17, 2013

Delicious!!!!! I made some substitutions that worked great - used beef spare ribs, seared them first, drained off the fat and then cooked veggies. A guest who rarely eats more than a sparrow and swears she doesn't like peas went back for seconds and threatened to go for thrids. Success.

aargersi December 11, 2012

That is one beautiful pie