Irish Stout and Beef Pot Pie


Irish Stout Pot Pies {The Reluctant Hippie}

For St. Patrick’s Day this year, I wanted to make a Guinness-style beef stew with a soda farl topping. The Hippie Husband convinced me that there are much better stouts on the market than Guinness, so we chose Samuel Smith Oatmeal Stout for the stew. It was just about perfect for this recipe – it brings a little sweetness and a lot of flavor.

The stew was lovely without the topping, as well. You could serve this with Colcannon, then top it off with a Shamrock Shake for Grown-Ups for the greatest St. Patrick’s Day meal EVER.

Irish Stout Beef Stew {The Reluctant Hippie}

Ingredients:

  • 1-2 pounds of beef stew meat
  • 2 T. oil
  • 1 T. flour
  • 1/2 tsp. paprika
  • 1/8 tsp. cayenne pepper
  • 2 onions, chopped
  • 3 carrots, chopped
  • 2 cups irish stout, divided
  • 2 cloves garlic, chopped
  • 2 T. tomato paste
  •  worcestershire sauce
  • Fresh thyme, to taste (a sprig goes a long way)
  • Salt and freshly ground pepper

Method:

  1. Preheat oven to 300°
  2. Season beef with salt and pepper. In a dutch oven, sear beef in a touch of oil over high heat. Sprinkle with paprika, cayenne, and flour as you are cooking.
  3. Add onion and carrot, throw them around the pan a bit.
  4. Remove beef and vegetables. Deglaze pan with 1.5 cups stout. Cook until the liquid thickens to a syrup-like consistency.
  5. Reduce heat. Return beef, onions and carrots to the pan. Dissolve tomato paste in the remaining beer and add to pan. Add garlic, thyme, and worcestershire sauce. Mix well, then cover.
  6. Roast in a 300° oven for 2 hours or until beef is tender.
  7. Toward the end of the stew’s cook time, make 1/2 batch of soda farl dough (halved recipe below). Store in an airtight container until the stew is finished.
  8. Roll out a thin layer of dough (about 1/4 inch – the pictures above used 1/2″ thickness, and that was way too much). Cut into 4 pieces
  9. Remove stew from oven. Increase oven temperature to 400°
  10. Taste and adjust seasoning, adding worcestershire, salt and pepper to taste.
  11. Stir peas into stew.
  12. Ladle the soup into 4 oven-safe bowls. Top with soda farl dough.
  13. Bake in oven until the soda bread is golden brown.

Half Batch of Irish Soda Farl Dough

Ingredients

  • 1 cup flour
  • 1/2 tsp. baking soda, sifted
  • 1/4 tsp. salt
  • 1/2 cup buttermilk

Method

  1. Mix dry ingredients. Make a well in the center and pour in buttermilk.
  2. Quickly mix and lightly knead on a floured surface.
  3. Store in an airtight container until the stew is finished.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s