Irish Meat and Guinness Pie

• Meat

  • 2 lbs Beef chuck, boneless

• Produce

  • 2 Garlic cloves
  • 1 Onion, large
  • 2 Thyme, Fresh sprigs

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1 cup Beef broth
  • 1 1/2 tbsp Tomato paste

• Condiments

  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/2 tsp Black pepper
  • 2 tsp Peppercorns, cracked very coarse
  • 1 Puff pastry dough
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 1 cup Guinness

• Liquids

  • 4 tbsp Water

Found on internationalcuisine.com

Description

Ingredients

• 2 pounds boneless beef chuck, cut into 1-inch pieces
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 large onion, coarsely chopped
• 2 garlic cloves, chopped
• 3 tablespoons water
• 1½ tablespoons tomato paste
• 1 cup beef broth
• 1 cup Guinness
• 1 tablespoon Worcestershire sauce
• 2 teaspoons cracked peppercorns, very coarse
• 2 fresh thyme sprigs
• puff pastry dough
• 1 large egg, lightly beaten
• 1 tablespoon water
• Special equipment: 4 ramekins (4 to 5 inches wide) or ovenproof dishes

Directions

• Put oven rack in middle position and preheat oven to 350°F.
• Pat beef dry. Stir together flour, salt, and pepper in a shallow dish. Add beef, turning to coat, then shake off excess and transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat, turning occasionally,about 5 minutes, then transfer to a bowl.
• Add onion, garlic, and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1½ hours. Discard thyme and cool stew completely, uncovered, about 30 minutes.
• Put a shallow baking pan on middle rack of oven and increase oven temperature to 425°F.
• Divide cooled stew among bowls (about ¾s full). Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch square, about ⅛ inch thick. Trim edges and cut dough into quarters. Stir together egg and water and brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to help adhere. Brush pastry tops with some of remaining egg wash for a beautiful golden top.
• Bake pies in preheated shallow baking pan until pastry is puffed and golden brown, about 20 minutes.