Entree: Australia – Sydney & New South Wales – Beef and Guinness Pie (Slow-braised beef in stout with rich gravy, baked under a golden pastry crust)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs 10 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 1 tsp (5 g) coarse salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour, plus extra for dusting
- 1 large yellow onion, chopped, approx. 8 oz (225 g)
- 2 medium carrots, diced, approx. 6 oz (170 g)
- 2 stalks celery, diced, approx. 3 oz (85 g)
- 3 cloves garlic, minced, approx. 9 g
- 2 tbsp (30 ml) tomato paste
- 12 fl oz (355 ml) Guinness stout
- 1 1/2 cups (360 ml) beef stock
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tsp (2 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 tbsp (15 ml) red wine vinegar
- 1 sheet shortcrust pastry, approx. 9 x 12 in (23 x 30 cm, 250 g)
- 1 large egg, beaten (for egg wash) (about 50 g)
- 1 tbsp (15 ml) milk (for egg wash)
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

1. Pat beef dry and season with 1 tsp (5 g) salt and 1/2 tsp (1.5 g) pepper. Toss beef with 1/4 cup (30 g) flour to lightly coat.
2. Heat 3 tbsp (45 ml) vegetable oil in a heavy, ovenproof pot over medium-high heat. Brown beef in batches until well seared, transfer to a plate.
3. Reduce heat to medium, add 2 tbsp (28 g) butter. Sauté onion, carrot, and celery until softened, about 6–8 minutes. Add garlic and tomato paste and cook 1–2 minutes more.
4. Sprinkle remaining 1/4 cup (30 g) flour over the vegetables and stir 1 minute to cook the raw flour. Deglaze with 12 fl oz (355 ml) Guinness, scraping browned bits from the bottom.
5. Return beef to the pot. Add 1 1/2 cups (360 ml) beef stock, 2 tbsp (30 ml) Worcestershire sauce, 2 tsp (2 g) thyme, 2 bay leaves, and 1 tbsp (15 ml) red wine vinegar. Bring to a simmer, then cover and braise gently on low for 1 1/2 to 2 hours until beef is very tender and sauce is thickened.
6. Preheat oven to 400°F (200°C). Remove bay leaves and taste; adjust seasoning with salt and pepper if needed. If sauce is too thin, simmer uncovered until reduced to a thick gravy.
7. Transfer beef mixture into a 9-inch (23 cm) pie dish. Roll pastry to fit if needed and place over filling, trimming and crimping edges. Cut a few vents in the top.
8. Whisk 1 large egg with 1 tbsp (15 ml) milk and brush over pastry. Bake in preheated oven until pastry is deep golden, about 25–30 minutes.
9. Let rest 10 minutes before serving. Garnish with chopped parsley if desired.