Thursday, March 15, 2007

Steak and Stout Pie

  • Pastry for double-crust 9-inch deep-dish pie
  • 4 slices bacon, coarsely chopped
  • 4 medium onions, coarsely chopped
  • 4 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 4 tablespoons vegetable oil
  • 2 tablespoons golden raisins
  • 1 tablespoon light brown sugar
  • 12-ounce bottle Guinness Stout
  • 3 tablespoons Tabasco Green Pepper Sauce
  • 1/2 cup chopped parsley

Line a 9-inch deep-dish pie plate with half of a prepared pastry. Bake according to package (or recipe) directions. Cool.

Set oven to 350 degrees. Cook bacon and onions in a large, heavy skillet over medium heat for 3 to 4 minutes. Remove from heat and add to Dutch oven or ovenproof casserole.

Combine flour and salt in large bowl. Add meat; toss to coat well. Heat oil in skillet; add beef pieces, a few at a time, and brown on all sides. Remove to Dutch oven.

Place Dutch oven over medium-high heat. Add raisins, sugar, stout and Tabasco sauce and bring to boil. Cover and bake in oven for 1 hour 30 minutes. Stir occasionally and add more stout or water if gravy appears too thick.

Remove beef from oven and increase oven temperature to 425 degrees. Stir parsley into beef mixture; spoon into pastry-lined pie plate. Roll out remaining pastry into circle, forming top crust. Cut slits or shamrock designs to allow steam to escape. Place on pie, flute edges as desired. Place pie on baking sheet and bake until crust is golden, about 14 to 16 minutes. Remove pie from oven and let sit for 15 minutes before cutting. Serves 6 to 8.

We remember this Irish side dish around St. Patrick's Day, but in fact it ís good at any time of the year. In Ireland, it is traditionally associated with Halloween. This is an excellent side dish for the Steak and Stout Pie or for ham. The recipe is from "Irish Cooking,'' published in Ireland in 1991.

Thanks to The Daily Times

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