Categories  

                

Irish, Comfort Food


1/4 cup olive oil
1 1/4 lb. beef chuck, cut into 1" cubes
2 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
1/4 cup flour
2 cups beef stock
2 tsp. mustard powder
1 bay leaf
1 tbsp. unsalted butter
10 oz. mushrooms, quartered
6 oz. blue cheese/gorgonzola, crumbled
1 (10-oz.) package frozen peas

For Pies
1 (14-oz.) package puff pastry
1 egg, lightly beaten

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 1� 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 If making pie, 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. If not making pie allow to simmer 40-60 minutes and serve with mashed potatoes.

Unrated