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Cook1 hr 34 mins
From 'The Irish Pub Cookbook' by Margaret M. Johnson. I found the Kerrygold Irish butter at Costco Use Beef Stock for this recipe
- 2 lbs stewing beef, cut into 1/2-inch pieces
- 4 cups Guinness stout
- 1 garlic clove
- 2 bay leaves
- 1 cup homemade beef stock
- 2 stalks celery, sliced
- 2 large carrots, peeled and sliced
- 1 large onion
- salt & fresh ground pepper
- 2 tablespoons fresh flat-leaf parsley, minced
- 1 bouquet garni (containing 3 sprigs fresh parsley, 1 sprig fresh thyme, 8-10 peppercorns, and 1 bay leaf)
- 1 tablespoon cornstarch
- 1⁄2 cup cold water
- 3 -4 large mushrooms, sliced (optional)
- 1 3⁄4 cups all-purpose flour
- 1 pinch salt
- 1⁄3 cup vegetable shortening, such as Crisco
- 1⁄3 cup unsalted kerrygold irish butter, cut into small pieces
- 1⁄3 cup ice water
- 1 egg
- 1 tablespoon water
- In a large container with lid, combine the beef, 2 cups Guinness, garlic (crush with heal of hand or blade of knife) and bay leaves.
- Cover and refrigerate for 24 hours.
- Drain and discard marinade, garlic and bay leaves.
- In a large saucepan over medium heat, bring the marinated beef, remaining 2 cups Guinness, and beef stock, Recipe #488054 or broth to a boil.
- Reduce heat to medium low, cover and simmer for 1 to 1 1/2 hours, or until the meat is tender.
- Skim off any foam that rises to the top.
- Add the celery, carrots, onion, salt, pepper, parsley and bouquet garni and cook for 15 to 20 minutes, or until the vegetables are slightly tender.
- In a small bowl, combine the cornstarch and water, whisk until smooth.
- Stir into the filling, and cook for 2-3 minutes, or until the liquid is thickened.
- Preheat oven to 375 degrees.
- Combine, flour, salt, shortening and butter in a food processor fitted with a metal blade.
- Pulse 4 to 5 times, or until the mixture resembles coarse crumbs.
- Sprinkle in 4 tablespoons of the ice water, pulse 4 to 5 times, and if needed, add the rest of the water and pulse again.
- Form dough into a disk and wrap in plastic wrap and refrigerate for 30 minutes.
- On a floured surface, roll out the dough to a circle 12 inches in diameter.
- Remove the bouquet garni, stir in the mushrooms if using, and transfer the filling to a 10-ince deep-dish pie plate.
- Cover with the pastry, crimp the edges, and cut a few slits in the top to allow steam to escape.
- Brush the top with the egg wash.
- Bake for 30 to 35 minutes, or until the top is golden and the mixture is bubbling.