This recipe isn’t as easy as some I’ve written about but it sounds delish and it might be worth the time, and with an added plus, it uses BEER!
INGREDIENTS
¼ cup olive oil
1¼ lb. beef chuck, cut into 1″ cubes
3 cloves garlic, finely chopped
2 large yellow onions, sliced
2 ribs celery, thickly sliced
2 small carrots, thickly sliced
2 tbsp. minced rosemary
1 (12-oz.) bottle stout beer
¼ cup flour
2 cups beef stock
2 tsp. mustard powder
1 bay leaf
1 tbsp. unsalted butter
10 oz. mushrooms, quartered
6 oz. English Stilton, crumbled
1 (10-oz.) package frozen peas
1 (14-oz.) package puff pastry
1 egg, lightly beaten
INSTRUCTIONS
1. Heat oil in an 8-qt. saucepan over medium-high heat. Season beef with salt and pepper, and cook until browned, 10–12 minutes; transfer to a bowl. Add garlic, onions, celery, carrots, and rosemary to pan; cook until soft, 10–12 minutes. Add beer; cook until almost dry, 18–20 minutes. Add flour; cook, stirring, until smooth. Return beef to pan along with stock, mustard, and bay leaf; bring to a simmer over medium-low heat. Cook, covered partially, until beef is barely tender, about 1½ hours; set aside. Heat butter in a 10″ skillet over high heat. Add mushrooms; cook, stirring, until browned all over, about 8 minutes; stir into beef mixture along with cheese and peas.
2. Heat oven to 375°. Divide beef mixture among four 6″ pie tins (12 oz. each). Roll pastry into a 14″ square; cut out four 6″ circles. Brush tin edges with egg; place 1 circle over each; press to seal. Cut slits into pastry; brush with egg. Bake until browned, about 40 minutes.
MAKES 4 INDIVIDUAL PIES