St. Paddy's Day | PUB-STYLE GUINNESS BEEF PIE | How To Feed a Loon

Guinness stout

🥗Healthier: non-alcoholic stout

💰Cheaper: dark beer

Non-alcoholic stout provides similar flavor without alcohol.

beef chuck

🥗Healthier: lean ground beef

💰Cheaper: stew meat

Stew meat can be more affordable and still tender when cooked.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry

Phyllo dough is lighter and can be made from scratch at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Rehydrate 2 ounces of dried porcini mushrooms by pouring 2 cups of hot water over them in a bowl.

Let the mushrooms soak for 15-20 minutes until softened, then drain and chop them roughly.

Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.

Add 2 chopped onions and 1.5 cups of chopped carrots to the pot and cook for about 8 minutes until soft and translucent.

Add the rehydrated mushrooms to the pot and stir.

Sprinkle 4 tablespoons of all-purpose flour over the vegetables and cook for a few minutes to remove the raw flour taste.

Season 2-3 pounds of brisket with salt and black pepper, then brown in the pot with the vegetables.

Transfer the browned meat to a plate.

Add 1.5 cups of beef broth to the pot along with 2 bouillon cubes, stirring to dissolve the cubes.

Add the chopped beef back into the pot along with the liquid from the porcini mushrooms, 1 tablespoon of balsamic vinegar, and a bouquet of thyme and bay leaves.

Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Cover the pot and slow cook in a preheated oven at 325°F for 3 hours until the meat is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens