This was originally from Jamie Oliver, but I found guiness a bit strong for us. I used a dark Dos Equis. Any dark beer will do.
1 rib of celery
3 potatoes (sometimes I use a mix of sweet potatoes and white)
3 large cloves of garlic, minced (don't use the stuff in the jar)
1 sprig of rosemary, oregano, thyme, minced.
1 pound of beef cubes, lean
6 baby portabella mushrooms
4 TBS unsalted butter (real butter, don't use margarine)
1 beer, dark (one 8 oz bottle will do, I found that too much liquid made for a watery stew.)If you find it dry after cooking for an hour, just add in more beer.
Salt, Pepper to taste
2 TBS flour
1 cup cheddar cheese(I used a sharp cheddar)
Beef Broth (enough to just cover the stew, not too much)
2 sheets of puff pastry
1 egg beaten with a little water
Cook all ingredients in a pot that will go into the oven.
Melt butter in pot, cook sliced onions. Let onions cook until clear,add garlic after onions go translucent. Do not cook on too high a heat, you will burn the garlic.
Add carrots, celery,potatoes (that you have cut into same size chunks.)
beef, salt and pepper, flour and 8 oz. of dark beer. Stir and add beef broth.
Place pot in oven with cover for 2 hours at 350 degrees.
While stew is cooking prepare crust:
A sheet of puff pastry rolled out to cover the bottom of a pie plate.
I do not cut around the edges, in Mr. Oliver's recipe, he just folds it around the top cover pastry.
Place pastry in fridge, (roll out top when stew is done.)
When 2 hours of simmering is up, uncover and check for thickness of stew.
If you find that it is still a bit runny, you can always add cornstarch
in cold water to thicken. (about 1 TBS in 1/3 cup of water)
Put back into oven uncovered for about 15 minutes.
When stew is ready, grate 1/2 cup of cheese and mix into the stew.
Pour stew into pie plate that you refridgerated earlier and roll out the
top.(he scores the top of his cover pastry,and it makes a very beautiful
Before you cover the pie, grate another 1/2 cup of cheese
and put on top of stew.
Use an egg wash on bottom of pie crust lip to seal the top.
Place already scored top crust on pie and roll the bottom pastry around the top, sealing as you go.
Cut a few slits on top crust to let steam out. Use rest of egg
wash on top pastry for color.
Bake at 350 for 40 minutes.(or until the top crust is golden brown)
You may want to place a cookie sheet on the bottom rack in case it bubbles over.
I love to make this in the fall, and often throw some root vegetables
in with the carrots and potatoes. This recipe is a great October meal and makes the kitchen smell heavenly with autumn aromas!
Have the rest of the beer with the lucky person that gets to eat pie with you!
I'm making a pumpkin cake for dessert with cream cheese frosting.
My husband had a very stressful week at work and I wanna spoil him today.