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Guinness Beef Stew Pot Pies
Toss cubed beef with salt and pepper and set aside. Preheat oven to 325 degrees F (163 degrees C), and place the oven rack one slot above the bottom. Heat olive oil in large heavy bottomed pan or dutch over over medium-high heat until shimmering. Add chopped onions and sauté until browned, about 10 minutes. Add minced garlic and tomato paste and continue to cook 5 more minutes until mixture. . .
Prep Time: 00:45
Cook Time: 03:00
4 lbs boneless beef chuck roast, fat removed, cut into bite sized pieces
3 tbsp olive oil
2 onions, diced
1 tbsp tomato paste
2 garlic gloves, minced
1/4 cup all-purpose flour
3 cups chicken stock
12 oz guinness draught beer
1 tbsp dark brown sugar
1 tsp fresh thyme, minced
1 1/2 lbs gold potatoes, peeled and cubed
1 lb carrots, peeled and sliced into rounds
2 tbsp fresh parsley, chopped
2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
2 tsp sugar
1 stick butter
3/4 c buttermilk
1 large egg
1Toss cubed beef with salt and pepper and set aside.
2Preheat oven to 325 degrees F (163 degrees C), and place the oven rack one slot above the bottom.
3Heat olive oil in large heavy bottomed pan or dutch over over medium-high heat until shimmering. Add chopped onions and sauté until browned, about 10 minutes.
4Add minced garlic and tomato paste and continue to cook 5 more minutes until mixture turns rust colored.
5Add 1/4 cup flour and continue to cook for 1 minute before whisking in the 3 cups of chicken stock. Scrape up any brown bits from the bottom of the pan.
6Add half of the bottle of Guinness, the thyme, and brown sugar. Stir to combine and bring to a simmer. Simmer for 3 minutes.
7Add the cubed beef and bring back up to a simmer. Once simmering, transfer the pot to the oven, uncovered. Bake for 1.5 hours, stirring once after 45 minutes.
8Meanwhile, prepare the carrots and potatoes.
9When the 1.5 hours have elapsed, add the carrots and potatoes and return to the oven for an additional 1 hour.
10After 1 hour, remove from over and stir in the remaining half of the bottle of Guinness, along with the chopped parsley. Serve now, or to make into pot pies, following these last steps.
11Increase oven temperature to 350 degrees F (176 degrees C).
12Line a rimmed baking sheet with foil. Ladle soup into individual crocks and place on lined baking sheet.
13To make the biscuit topping, combine the flour, baking soda, salt, and sugar in a large bowl. Cut butter into flour mixture with a pastry cutter or use your fingers until mixture has a course crumb-like texture.
14Whisk together the egg and butter milk in a separate bowl and add to dry ingredients. Stir until just combined.
15Top filled stew crocks with biscuit dough and return to oven. Bake for 20 minutes, or until biscuit topping is crisp and golden brown. Let rest for 15 - 20 minutes before serving.
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