I've posted this before, but it's been quite a few years. This is my version of Guinness Pie from O'Connor's Restaurant & Bar in Worcester MA. It's usually my go to meal when we visit, but the rest of their menu is equally good.
The ingredients:
Chuck Roast diced into bite-sized pieces
Baby Bella Mushrooms
Carrots
Celery
Onion
Garlic
Potatoes
Guinness!
I coated the meat in a flour mixture containing S&P and Bovine Bold. Out to the Goldens', set up indirect with the Lodge Dutch oven with EVOO. Meat is browned in two separate batches, then removed and set aside -
Next up: cook the onion and celery, until both were tender and the onion translucent -
Followed by the garlic and mushrooms -
After 8 to 10 minutes -
Then add the carrots and potatoes which have been pre-cooked for a bit in the microwave to ensure they'll be tender -
Add the browned beef back in -
And finally two bottles of Guinness -
Let it simmer uncovered for about 30-40 minutes, allowing it to reduce a bit. I added a bit of cornstarch slurry to help thicken it -
I transferred it to my cast iron casserole, covered it with pie dough pieced together (store bought) and gave it a bit of an egg wash. Back out onto the Goldens' it goes around 400F until the crust browns. Doesn't look like much at first but of course it gets better -
Browning after about 40 minutes -
To properly crisp up the crust and complete the browning it went into the oven for the last 8 minutes. That looks a lot better -
Let it cool for 10 minutes or so, then we'll cut into it and see how we did -
Plated pics -
I'll have to admit - this was outstanding. The beef was tender, the veggies were perfectly cooked, the resultant Guinness gravy was heavenly. You could argue it's simply a beef stew cooked in Guinness with a pie crust, but the final product always seems to be more than that.
I don't know why I haven't made this in well over a year, perhaps even two but it's a great winter meal and will be back in my rotation over the next few months.
The only thing missing would be to pour a proper Black & Tan, which I struggle with. Besides I was out of Guinness and Bass Ale.
As always, thanks for reading through to the end of this post and following along with tonight's dinner. Give it a try yourself. Somewhere I have a recipe written down but it's not really needed. Veggies and quantities are up to you, the only required ingredients are the Beef, the Mushrooms and the Guinness.
Regards,
-lunchman
The ingredients:
Chuck Roast diced into bite-sized pieces
Baby Bella Mushrooms
Carrots
Celery
Onion
Garlic
Potatoes
Guinness!
I coated the meat in a flour mixture containing S&P and Bovine Bold. Out to the Goldens', set up indirect with the Lodge Dutch oven with EVOO. Meat is browned in two separate batches, then removed and set aside -
Next up: cook the onion and celery, until both were tender and the onion translucent -
Followed by the garlic and mushrooms -
After 8 to 10 minutes -
Then add the carrots and potatoes which have been pre-cooked for a bit in the microwave to ensure they'll be tender -
Add the browned beef back in -
And finally two bottles of Guinness -
Let it simmer uncovered for about 30-40 minutes, allowing it to reduce a bit. I added a bit of cornstarch slurry to help thicken it -
I transferred it to my cast iron casserole, covered it with pie dough pieced together (store bought) and gave it a bit of an egg wash. Back out onto the Goldens' it goes around 400F until the crust browns. Doesn't look like much at first but of course it gets better -
Browning after about 40 minutes -
To properly crisp up the crust and complete the browning it went into the oven for the last 8 minutes. That looks a lot better -
Let it cool for 10 minutes or so, then we'll cut into it and see how we did -
Plated pics -
I'll have to admit - this was outstanding. The beef was tender, the veggies were perfectly cooked, the resultant Guinness gravy was heavenly. You could argue it's simply a beef stew cooked in Guinness with a pie crust, but the final product always seems to be more than that.
I don't know why I haven't made this in well over a year, perhaps even two but it's a great winter meal and will be back in my rotation over the next few months.
The only thing missing would be to pour a proper Black & Tan, which I struggle with. Besides I was out of Guinness and Bass Ale.
As always, thanks for reading through to the end of this post and following along with tonight's dinner. Give it a try yourself. Somewhere I have a recipe written down but it's not really needed. Veggies and quantities are up to you, the only required ingredients are the Beef, the Mushrooms and the Guinness.
Regards,
-lunchman
