Irish Steak and Gunness Stout Pie

May 19, 2010 Posted by Site Owner

Just in time for St. Patrick's Day comes this delightfully authentic meat pie. I picked this recipe because you can make it the fast way with frozen pie crust, or the slower way, by using your own. crust recipe. Like the Irish, I was in a rush to get to the nearest pub to celebrate the day, so we are going with the frozen kind.

Contrary to belief, the Irish do NOT drink green beer. They enjoy a dark, warm stout. But as long as you have a drink of some kind in their honor on Friday, March 17th, I'm sure it won't matter. May the luck of the Irish be upon you and may you be in Heaven at least a day before the devil know's yer dead! Happy St Paddy's Day!

 

Ingredients

  • 2 pound round steak- cubed (or use lamb!)
  • 4 TBSP all-purpose flour
  • salt and pepper
  • 1 TBSP brown sugar
  • 3 TBSP raisins
  • 4 MEDIUM onions- peel and chop
  • 1 1/2 cup Guinness Stout ( 4 bottles should do. That is 1 for the recipe, and 3 "back-ups" for the chef)
  • 8 slices of bacon- chop or cut into 1" pieces
  • 3 TBSP vegetable oil
  • fresh parsley- chopped
  • double pie pastry crust- fresh or frozen

 

Instructions

Mix the flour, salt and pepper to taste. Cut the meat into bite-size portions and roll in the flour mixture. Put the bacon into a heavy fry pan or a dutch oven and cook over medium heat until the grease has accumulated enough in the pan to add the beef. Cook the beef on medium heat until browned on all sides. Remove meat from the pan, reserving the grease. Set the meat aside to cool.

Put the raisins in a glass measuring cup and add the brown sugar, then the stout. Let stand for 5 minutes so that the raisins plump up. Open a beer for yourself as well.

Cook the onions in the leftover drippings and the 3 TBSP oil. Stir until they turn golden. Mix together with the meat. Add the raisin mixture and stir well. Put in a casserole dish or dutch oven with a tight fitting lid and cook at 325 F for 2 1/2 hours. Stir occasionally, adding more beer if the rich brown gravy gets too thick (and if you have any beer left!)

When done, take out of oven and remove the lid. Heat oven to 400F. Line a pie plate with pie crust. Prick with a floured fork and cook for 8 minutes or until browned. Remove from oven. Pour the meat mixture into the cooked pie shell. Place another pie crust on top and pinch the edges together all around. Use a fork to pierce the top for steam holes.

Bake again at 400F, for 10 minutes. Remove and let cool for 10 minutes before cutting. This MUST be served with mashed potatoes and your favorite vegetable on the side. Enjoy!

 


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