Beef and Guinness Pie
Beef and Guinness Pie works well with a deep pie dish as well as shallow. Individual deep dishes look stunning on a plate. As a pot pie they are particularly attractive, great for a special occasion.
800g beef chuck steak, cut into 2cm cubes
2 tablespoons plain flour
¼ cup vegetable oil
1 brown onion, finely chopped
1 celery stalk, finely chopped
1 leek, pale section only, finely chopped
4 garlic cloves, finely chopped
440ml can Guinness stout
2 dried or fresh bay leaves
2 cups beef stock
1 egg yolk
2 teaspoons milk
1 teaspoon finely grated orange rind
2 tablespoons coarsely chopped flat-leaf parsley
Place beef cubes in a large plastic bag with flour and salt and pepper and shake to coat. I find the plastic bag is a lot easier than rolling pieces of beef around in a plate. It does the job without any of the mess.
Brown the beef in several lots in a large pot and transfer to a bowl. Add leek and garlic to the pot and cook a few minutes until slightly softened. Then add remaining ingredients to pot and return beef.
Simmer until beef is tender. This can take 30 minutes or more. Allow to cool completely, then spoon filling into deep plate and top with a puff pastry sheet.