Saveur

Photo: Christopher Hirsheimer

SERVES 6 – 8

This is a hearty Irish variation on steak and kidney pie, made with the island's most famous beer.

3 tbsp. tomato paste
3 1⁄2 cups beef stock
4 lbs. beef chuck, cut into 1" cubes
1 1⁄2 lbs. white mushrooms, cleaned and quartered
1 large yellow onion, peeled and sliced
6 cloves garlic, peeled and chopped
2 tbsp. fresh thyme leaves, chopped
2 cups Guinness stout
1 1⁄2 cups flour
Salt and freshly ground black pepper
1 egg
1 lb. frozen puff pastry, thawed

1. Preheat oven to 325°. Put tomato paste into a large bowl, add stock, and stir until paste dissolves. Add beef, mushrooms, onions, garlic, thyme, and stout and stir well. Sprinkle flour over beef mixture, season to taste with salt and pepper, and stir well. Transfer to a deep 10 1/2" × 12 1/2" baking dish set on a large baking sheet. Cover dish with foil. Bake, stirring occasionally, until meat is very tender, 3 1/2–4 hours.

2. Beat egg and 1 tsp. water together in a small bowl and set aside. Roll puff pastry out on a lightly floured surface to a 1/4" thickness, 2" wider than baking dish. Remove baking dish from oven and uncover. Drape pastry over dish and brush with egg wash. Return baking dish to oven and bake until pastry is puffed and deep golden brown, about 40 minutes. Garnish with spearmint sprigs, if you like.

This article was first published in Saveur in Issue #65