STEAK & GUINNESS PIE W/ IRISH SODA BREAD CRUST
makes 4 individual pies
- 1 1/2 lbs. beef cubes
- 1/2 c. flour
- 1 tsp. salt
- 1/4 tsp. black pepper
- 3 Tbsp. veggie oil
- 3 slices of bacon, diced
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. Tomato paste
- 1 c. Guinness
- 1 c. beef stock
- 3 sprigs of thyme, leaves only
- 1 c. mushrooms, rough chop
- 1 1/2 c. cabbage, chopped into bite size pieces
- 3 carrots, cut into coins 1/4 inch thick
- 4 scallions, diced
Preheat oven to 350 degrees F.
Put the flour, salt & pepper in a small bowl. Dredge the beef cubes into the flour, shaking off the excess. Heat the oil in a medium pot. Add the bacon to the oil & brown. Remove the bacon & set aside.
Add the beef cubes in 3 batches & brown. Be careful not to crowd the meat. Remove each batch & set aside as the brown. Once all the beef is browned add the tomato worcestershire sauce & tomato paste stirring to incorporate into the oil. Next add the Guinness & stock stirring & scraping the pot to break up all the bits on the bottom.
Add the veggies, cover the pot & turn off the heat.
In the meantime make the soda bread for the top.
IRISH SODA BREAD
- 5 c. flour
- 1 c. sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 1/2 tsp. salt
- 1/2 c. butter, room temperature
- 2 1/2 c. raisins
- 3 Tbsp. caraway seeds
- 2 1/2 c. buttermilk
- 1 large egg
Whisk together flour, sugar, baking powder, baking soda & salt in a large bowl. Add the butter to the flour mixture & with your fingers mix them together to form crumbs.
Add the raisins & caraway seeds, stirring to incorporate.
Whisk together buttermilk & egg then add them to the flour. Stir everything to form dough. It will be very sticky.
(To make bread form into a large round loaf & cut an X into the top of the bread. Bake for 1 hr. 15 minutes or until it’s a deep golden brown)
( recipe for bread was published in Bon Appetit Oct. 2002 belonging to Patricia Bediosion)
ASSEMBLE THE PIE
Divide the stew into 4 oven proof bowl. Get enough dough to cover the top of the bowls & form a disc smoothing it out to the edges. Once the bowl is cover, cut a cross in the top & set them on a cookie sheet.
Bake for 30-40 minutes or until the tops are deep golden & the stew bubbles.
*DIVA’S NOTE* You can make this into one dish. Put all the stew in a casserole dish & drop disc of dough on top like you would if making a cobbler.
ALSO: If your only making 4 individual pies, you’ll have plenty of dough left over to make a nice loaf of bread. Just follow the instruction above.