The long slow cooking of this filling creates not just perfectly tender beef, it also allows the flavor of the Guinness to permeate the meat and the vegetables and produce a thick, luscious sauce.
For the Pastry:
- 7 oz all-purpose flour
- pinch of salt
- 4 oz butter, cubed
- 2-3 Tbsp cold water
For the Pie:
- 1 oz all-purpose flour
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 lbs chuck steak, 1 inch cubes
- 1 oz butter
- 1 tsp vegetable oil
- 2 large onions, sliced thin
- 2 carrots, large diced
- 2 tsp Worcestershire sauce
- 2 tsp tomato puree
- 2 1/8 c. Dry Stout
- 1 1/4 c. beef stock
- 2 tsp white sugar
- 2 tsp water
- 1 egg, beaten for egg wash
For the pastry:
- In a large bowl, add the flour, salt, and butter.
- With your fingers or a pastry blender, work the butter into the flour until it is the texture of fine breadcrumbs. Work as quickly as possible to avoid warming the dough.
- Add 2 tablespoons of very cold water, stirring it into the dough using a cold knife until it binds together and can be formed into a ball. If it becomes too dry, add more water 1 teaspoon at a time.
- Wrap the ball of dough in plastic wrap. Chill in the refrigerator for at least 15 minutes, or up to 30 minutes.
For the pie:
- In a large bowl, place the flour and it season with salt and ground black pepper. Add the cubes of meat and toss well in the flour until evenly coated.
- In a large saucepan, heat the butter and oil until the butter has melted. Add the meat to the fat in small batches and brown quickly all over for just a minute, then remove with a slotted spoon and set aside.
- Add the onions and carrots to the pan and fry gently for about 2 minutes.
- Return the meat to the pan, and add the Worcestershire sauce, tomato puree, Guinness, hot beef stock, and sugar. Grind in plenty of black pepper and a little salt, stir well and bring to the boil.
- Cover and reduce to a gentle Cook slowly for about 2 hours until the meat is tender and the sauce has thickened and is glossy.
- Remove from the heat, place into a 1 1/2-liter deep pie dish and leave to cool completely.
- Make the pastry while the filling is cooling; or prepare store-bought pie pastry.
- Heat the oven to 400 F. Roll out the pastry to 1/8-inch thick and about 1 inch larger than the pie dish in diameter. Fill pie crust with cooled filling.
- Place a pie funnel (or balled up foil) in the center of the filling; it will support the pastry and stop it from sinking into the filling and becoming soggy.
- Place the rolled-out pastry over the top and press down to the edge and seal. Trim off any excess pastry and crimp the edges with a fork or between your thumb and forefinger.
- Brush the top with the beaten egg and make a hole in the center to reveal the pie funnel. You can also decorate the top of the pie with pastry trimmings as you like.
- Bake for 30 to 35 minutes until the pastry is crisp and golden. Enjoy!