It was St. Patty’s day and I was craving something Irish. What’s more Irish than Guinness right?
This takes a while to make and a while to cook and a microsecond to eat. All well worth it. Serve with some taters and some pints.
Time: 5 hours start to finish
Feeds: 6-8
| Mise en Place | |||
|---|---|---|---|
| STAPLES | VEGGIES | ||
| 1 bay leaf | 8 oz | cremini mushrooms, sliced | |
| 271 grams | ap flour | 2 cloves | garlic, minced |
| canola oil | 1 large | onion, large dice | |
| pepper | 2 ribs | celery, sliced | |
| 1 tbs | kosher salt | 3 medium | carrots, cut into coins |
| 2 tbs | ap flour | MEAT | |
| 2 cups | beef broth | 1 egg | lightly beaten |
| 1 pint | guiness | 3 lb | chuck roast, cut into 3/4 inch cubes |
| 91 grams | water | ||
| 1 stalk rosemary leaves | chopped | ||
| 177 grams | butter, cut into 1/4 inch dice | ||
| Equipment | |
|---|---|
| 1 | oven, 325 |
| 1 | dutch oven, medium high |
| mixing bowls | |
| 1 | food processor |
| 1 | casserole or pie pan |
| Directions | |
|---|---|
| Step | Action |
| 1 | season beef with salt and pepper |
| 2 | bring enough canola oil to cover bottom of dutch oven to temp |
| 3 | brown beef a couple of minutes per side, in batches |
| 4 | evac some of the oil so you have about 2 tbs left |
| 5 | lower heat to medium low, add onions and cook till just getting soft, 5-7 minutes |
| 6 | add celery and carrots, cook another 5-7 minutes |
| 7 | add mushrooms, cook till mushrooms have released their liquid and look cooked |
| 8 | add garlic and cook 1 minute |
| 9 | dust with 2 tbs flour and cook 1 minute |
| 10 | add guiness and broth, bring to boil |
| 11 | add rosemary, cover, and place in oven. cook for 3 hours |
| 12 | while beef is cooking make pie dough, in food processor with dough blade, spin flour and salt together |
| 13 | add butter and pulse 10 times |
| 14 | add water and pulse till dough just starts to come together |
| 15 | turn onto a floured cutting board and shape into ball |
| 16 | wrap in plastic wrap and let sit in fridge at least 2 hours |
| 17 | evac beef from oven, raise temp to 375 |
| 18 | place beef over high heat, and reduce sauce to desired thickness |
| 18 | ladle beef into pie pan |
| 19 | on floured surface, roll out dough to 1/4 inch thickness |
| 20 | place dough over pie pan, trim, and score top of dough |
| 21 | brush dough with egg wash |
| 22 | place in oven and cook until dough is golden brown, about 35-45 minutes |
| 23 | evac, and let cool on counter for 15 minutes |
| 24 | slice and eat! |