Recipe by Sara 76
This recipe is from the Fresh & Tasty Casseroles cookbook. I can't wait to try it, it looks really rich and beefy...good comfort food!
Top Review by *christie
WOW! This was fantastic! We have a wee run of pies and casseroles so this is actually the second pie I have made this week *guilty look* but YUM!!! This is definately a keeper. My husband and I both enjoyed this immensely and our three kids (4, 2 and 1) all ate it up without a grumble (which is relatively unheard of). The only change I made was that I used Montieths Dark Ale as that was what I had on hand....I dont know how much this would alter the recipe but it was still fabulous. Thanks for posting such a great recipe :)
- 3 tablespoons plain flour
- 1 teaspoon English mustard powder
- black pepper
- 1 kg stewing beef, trimmed and cut into cubes
- 4 tablespoons vegetable oil
- 2 onions, sliced
- 2 garlic cloves, finely chopped
- 2 cups Guinness stout
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dark brown sugar
- 1 cup chestnut mushrooms, halved if large
- 2 cups plain flour
- 1⁄2 teaspoon baking powder
- 2 teaspoons fresh thyme, chopped
- black pepper, freshly ground
- 1⁄2 cup suet, shredded
Directions See How It's Made
- Preheat the oven to 160°C.
- Combine the flour, mustard and pepper, then coat the beef in th emixture.
- Heat 2 TB of oil in a heavy based frying pan. Fry a third of the beef for 3-4 minutes until browned. Transfer to an oven proof dish and fry the rest of the beef in 2 more batches.
- Add a tablespoon of oil to the pan, then fry the onions for 5 minutes. Add the garlic and cook for 2 minutes.
- Stir in the Guinness, Worcestershire sauce, bay leaves, thyme and sugar and simmer for 2-3 minutes.
- Pour over the beef, then cover and cook for 2 hours.
- Remove the dish and increase the oven temperature to 190°C
- Fry the mushrooms in the rest of the oil. Stir into the beef, then transfer to a 15x20cm pie dish.
- PASTRY CRUST:.
- Sift together the flour, baking powder and half a tspn of salt, then add the thyme, and pepper to taste.
- Stir in the suet and bind with 10-12 tablespoons of water to forn a soft dough.
- Roll out the dough, dampen the edges of the dish and cover it with the pastry.
- Trim, then make a small slit in the centre.
- Cook for 30-40 minutes, until golden.