What could make beef stew better? How about dark, creamy Guinness™ and a flaky pie crust!
This is a deliciously rich and robust stew served up in individual pot pies. One of the great things about this dish (besides its flavor) is that most of it can be made well in advance, even a couple of days out. Make the stew in advance and then when you’re ready to eat, simply divide it up into the ramekins, slap a pie crust over the top, bake, and enjoy! It’s that simple – and it’s that delicious.
My family and I lived in England for almost 7 years. It’s where I graduated from high school and then studied music for a couple of years. Needless to say, after 7 years I had plenty of exposure to British food. We invited my family over to our home for these Beef and Guinness™ Pot Pies and after the first bite the response was unanimous: “This is definitely a taste of Britain!” Those were some of the best years of our lives and it was wonderful to take a walk down memory lane.
Give these British pot pies a go and you’ll be hooked!
In a Dutch oven or heavy stock pot, fry the bacon over medium-high heat until done. Transfer to a plate and set aside. If needed, add some oil to the pan.
Sprinkle the beef with 1/2-teaspoon salt and 1/2-teaspoon black pepper and toss with 3 tablespoons all-purpose flour to coat. Working in batches, generously brown the ground beef on all sides.
Be careful not to overcrowd the pot or the beef will steam instead of brown. Transfer the meat to the bacon and set aside.
Add a little butter to the pot and fry the onions until soft and translucent, 5-7 minutes.
Add the celery, carrots and garlic and fry for a couple of minutes.
Add the Guinness™ and bring to a rapid boil for a minute.
Add all remaining ingredients (except for the egg), including the cooked beef and bacon, bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Uncover and simmer for another 30 minutes.
Your Beef and Guinness™ Stew is ready!
Ladle the stew into individual ovenproof ramekins.
Unroll the pastry dough and cut out circles about 1/2 inch or more, larger in circumference than the ramekins.
Lay the pastry crusts on top of each ramekin, gently pressing the dough around the sides.
Brush the pastry crusts with egg wash and use a sharp knife to cut two small slits on the top of each pie.
In an oven preheated to 400ºF, bake the pot pies for 10-12 minutes or until golden.
Serve immediately and enjoy!
For more great stews, visit Kimberly’s food blog The Daring Gourmet!