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Steak & Stout Pie

Steak & Stout Pie

Chef Chris Carpenter

People's Pint, www.thepeoplespint.com, Greenfield, MA

Ingredients:

  • 1 pound stew beef
  • 2 Tbsp salt
  • 1 tsp ground black pepper
  • 1 cup all purpose flour
  • ½ cup canola oil
  • 1 cup diced onions
  • 10 garlic cloves, peeled & minced
  • 1 ½ cups oatmeal stout beer
  • 1 ½ cups water or beef stock
  • 1 ½ cup sliced carrots
  • 1 ½ cup sliced parsnips
  • 1 ½ cup diced Yukon gold potato
  • 1 bay leaf
  • 1 package puff pastry
  • 1 egg mixed with 2 Tbsp water for wash

Method:

Toss stew beef with 1 Tbsp of the salt and the pepper, and then toss with flour.  Shake off excess.  In a heavy bottomed pot, heat the oil on medium.  Add the beef, stirring often until nicely browned.  Remove beef and add onions.  Cook and stir the onions for two minutes until they are soft. Add the minced garlic, remaining salt and cook for ten minutes, stirring occasionally.  Add the oatmeal stout beer and reduce for five minutes.  Add water (or stock), remaining vegetables, browned beef, and the bay leaf.  Mix thoroughly. Cover the pan, lower heat and bring to a simmer, stirring occasionally. Simmer until beef is tender: about 3 hours. 

To plate, ladle the hot stew into high sided serving bowls.  Cut puff pastry topping to fit bowl, place it on top of the stew and seal the edges around bowl edge.  Brush the puff pastry with egg wash and cook under broiler until the top is brown for 6-8 minutes.  Serve immediately.Serves 4.

Note: To find where The People’s Pint Oatmeal Stout beer is sold, see www.ThePeoplesPint.com for a list of retail locations.

 

Recommended wine/beer for Steak & Stout Pie:

People’s Pint Oatmeal Stout

Stout Pie is terrific Pub food and what better to match with pub food than beer! Chef Chris Carpenter has made this pie with The People’s Pint Stout, and if it’s in the pie, the choice is easy! This Stout is oatmeal stout, brewed with oats added to the brewing suds. It is a style of Stout that was lost for decades until a revival in the 1970’s brought it back. And thank goodness because it is a treat in the glass, and in the pie!

 

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