Steak and Guinness Pie

1. 1
   prep · ~15 min

   Season and sear the beef.

   1.Pat the beef cubes dry with paper towels. Season with salt and freshly ground black pepper.

   2.Heat 1 tbsp oil in a Dutch oven over medium-high heat until shimmering.

   3.Sear beef in batches, about 2-3 minutes per side until deep brown. Do not crowd the pot.

   4.Remove seared beef to a plate and set aside.

   TIPDon't skip drying the beef — wet meat steams instead of sears. A deep brown crust is where the stew's flavor starts.
2. 2
   saute · ~10 min

   Cook the vegetables.

   1.Add remaining 1 tbsp oil to the same pot. Reduce heat to medium.

   2.Add diced onion, carrot, and celery. Cook until softened, about 5-7 minutes.

   3.Add minced garlic and cook 1 minute until fragrant.

   4.Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out the raw flour taste.

   TIPScrape the browned bits from the bottom of the pot while the vegetables cook. That fond is pure flavor.
3. 3
   simmer · ~120 min

   Deglaze and braise the stew.

   1.Pour in the Guinness stout slowly while stirring to deglaze the pot.

   2.Add water, tomato paste, bay leaves, dried thyme, and Worcestershire sauce. Stir to combine.

   3.Return the seared beef and any accumulated juices to the pot.

   4.Bring to a gentle simmer, then cover and reduce heat to low.

   5.Cook for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender.

   TIPKeep the lid slightly ajar for the last 30 minutes if the gravy looks too thin — this concentrates the flavors beautifully.
4. 4
   prep · ~10 min

   Finish the filling and preheat oven.

   1.Remove bay leaves from the stew and discard.

   2.Stir in frozen peas. Taste and adjust seasoning with salt and pepper.

   3.Transfer the stew filling into a 9-inch deep pie dish and let cool to room temperature.

   4.Preheat oven to 400°F (200°C).

   TIPCooling the filling before adding pastry prevents it from melting the butter layers in the puff pastry — the key to a flaky top.
5. 5
   assemble · ~5 min

   Top the pie with puff pastry.

   1.On a lightly floured surface, roll the puff pastry sheet to fit the pie dish with a 1-inch overhang.

   2.Lay the pastry over the cooled filling. Trim edges to a 1-inch border.

   3.Crimp the edges with a fork or pinch between thumb and forefinger to seal.

   4.Cut 2-3 small slits in the center of the pastry to let steam escape.

   5.Brush the top evenly with beaten egg wash.

   TIPDon't stretch the pastry — lay it gently and let it rest before crimping, or it will shrink in the oven.
6. 6
   bake · ~30 min

   Bake until golden and bubbling.

   1.Place the pie on a baking sheet to catch any drips.

   2.Bake at 400°F for 25-30 minutes until the pastry is puffed and deep golden brown.

   3.The filling should be bubbling through the steam vents.

   TIPIf the pastry browns too quickly, tent loosely with foil for the last 10 minutes.
7. 7
   rest · ~10 min

   Rest and serve.

   Let the pie rest for 10 minutes before slicing. Spoon onto plates or shallow bowls, making sure each portion gets plenty of the rich gravy.

   TIPResting lets the gravy set slightly — slice too soon and the filling will flood the plate.

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