Beef and Guinness Pie

1. 1
   prep

   Preheat oven and season the beef.

   Preheat your oven to 325°F (160°C). Pat the beef cubes dry with paper towels, then season all over with salt and pepper.

   TIPDrying the beef well helps achieve a deep brown sear, which builds the base of the stew's flavor.
2. 2
   fry · ~10 min

   Brown the beef in batches.

   1.Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat until shimmering.

   2.Add half the beef in a single layer, leaving space between pieces. Sear for 3-4 minutes until deeply browned on all sides.

   3.Transfer browned beef to a plate, add the remaining oil, and brown the second batch.

   TIPDon't crowd the pot. Crowding steams the meat instead of searing it.
3. 3
   saute · ~8 min

   Sauté the vegetables.

   1.Lower the heat to medium. Add the diced onion, carrot, and celery to the same pot.

   2.Cook, stirring occasionally, until the onion is softened and translucent, about 5 to 7 minutes.

   3.Add the minced garlic and cook for 1 more minute until fragrant.

   TIPThe vegetables will pick up the browned bits from the pot, adding deep flavor to the stew.
4. 4
   saute · ~3 min

   Stir in flour and tomato paste.

   Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Add the tomato paste and thyme, and stir for another 30 seconds.

5. 5
   simmer · ~5 min

   Add liquids and braise.

   1.Pour in the Guinness stout and water, scraping the bottom of the pot to release any stuck-on bits.

   2.Add the Worcestershire sauce, bay leaves, and the browned beef along with any juices from the plate.

   3.Bring the mixture to a gentle simmer, then cover the Dutch oven with a tight-fitting lid.
6. 6
   bake · ~105 min

   Transfer to the oven for slow cooking.

   Place the covered Dutch oven in the preheated oven. Cook for 1 hour and 45 minutes, or until the beef is fork-tender and nearly falling apart.

   TIPCheck after 90 minutes. The beef is ready when it yields easily to a fork.
7. 7
   mix · ~5 min

   Finish the filling.

   1.Remove the Dutch oven from the oven. Take out the bay leaves and discard them.

   2.Stir in the frozen peas until they turn bright green and are heated through.

   3.Taste the stew and adjust seasoning with a pinch of salt and pepper if needed.

   4.Let the filling cool slightly while you prepare the pastry.

   TIPThe filling should be thick and rich. If it looks too thin, simmer it on the stovetop for a few minutes to reduce.
8. 8
   prep · ~5 min

   Roll out and top the pie.

   Increase the oven temperature to 400°F (200°C). Pour the beef and Guinness filling into a 9-inch pie dish. Lay the puff pastry sheet over the top, pressing the edges to seal. Trim any excess pastry and crimp the edges with a fork. Cut a small slit in the center to let steam escape.

   TIPIf the puff pastry is too soft, chill it in the fridge for 5 minutes before placing it on the pie.
9. 9
   bake · ~35 min

   Bake until golden and bubbling.

   Brush the top of the pastry with the beaten egg. Place the pie dish on a baking sheet to catch any drips. Bake for 30 to 35 minutes, or until the pastry is puffed, deeply golden brown, and the filling is bubbling at the edges.

   TIPLet the pie rest for 10 minutes after baking. This allows the filling to set slightly and makes slicing much cleaner.
10. 10
    serve

    Serve hot.

    Spoon generous portions onto plates and serve immediately.

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