This Hearty Stout Beef Pie combines tender beef, savory bacon, and rich stout beer, all encased in a flaky pastry crust, perfect for a comforting dinner.
Ingredients
2 pounds beef chunks
1/4 cup flour
2 tablespoons lard
4 slices bacon
2 medium onions
8 ounces mushrooms
1 cup stout beer
1 tablespoon parsley
1/2 cup raisins
2 tablespoons brown sugar
1 package pie pastry
Method
Begin by preheating your oven to 325°F (165°C). On a plate, generously coat the beef chunks with flour.
In a large skillet, heat lard over medium heat and add diced bacon, cooking until it's sizzling. Incorporate the floured beef, stirring frequently until both the beef and bacon are nicely browned, which should take about 10 to 15 minutes. Once done, transfer this savory mixture to a large casserole dish.
Using the same skillet, add chopped onions and sliced mushrooms. Sauté them over medium heat until the onions turn golden and the mushrooms soften, which will take around 10 minutes. Once ready, add them to the casserole dish with the beef.
Pour in stout beer and sprinkle chopped parsley, raisins, and brown sugar into the casserole. Ensure the dish is tightly covered with aluminum foil.
Place the casserole into the oven and let it bake, stirring occasionally, until the gravy thickens and the beef becomes tender, which should take roughly 2.5 hours. After this time, raise the oven temperature to 400°F (200°C).
Prepare a 9-inch deep-dish pie plate by lining it with a layer of pie pastry. Bake this crust until it is partially cooked and lightly golden, about 10 minutes.
Fill the partially baked pie crust with the hearty beef mixture. Cover it with the remaining pie pastry, ensuring to seal the edges by pinching them together tightly. Return the pie to the oven and bake until the top is beautifully golden brown, around 10 to 15 minutes.
