recipe

These traditional pies help the stout go down!

Stew:
1 lb. lean beef
1-1/4 cup of Guinness
2 onions chopped (at least 1-1/2 cups worth)
2 Tbsp. oil
1 cup beef stock
1/2 tsp. white pepper
Salt to taste

Crust:
2 cups flour
1 tsp. salt
2/3 cup butter, at room temperature (so that it's soft)
5 Tbsp. ice water
1 egg, beaten

Cut the beef into bite-sized pieces and marinate in Guinness overnight. Chop onions and saute them in oil until golden brown. Strain the beef (keeping the Guinness) and add it to the pan. Saute until browned on all sides, then add the marinating stout. Simmer for 30-45 minutes or until the beef is tender. Add spices and enough beef stock to make a good gravy. Hmmmmm... beef and gravy (sorry I just couldn't hold back). For the crust, sift flour and 1 Tbsp salt together, cut in the butter, add ice water, and work it in lightly together. Roll out. Line three 5-inch pie forms with crust, fill with beef stew, cover with crust and seal. Brush tops with beaten egg. Bake in a 400 degree Farenheit oven for 10-15 minutes or until brown. When completed sit back with a cold one and enjoy. Goes well with stout beers, roasted potatoes, and a side of spinach, although any assortment of vegetables would be appropriate. Try and stay away from sweet tasting ones. They take away from the essense of the stout and make it taste more bitter than it really is. Another variation to this is having the stew in a small baking dish and placing a pastry crust on top. If you've been to Scruffy Murphy's you'll know what I mean. Which reminds me, if anyone out there knows the owners of Sruffy Murphy's would you please tell them to re-hire their old cook. The new cook took the steak and guinness pie off the menu. What a pitty. It was really good too. Anyway, try this recipe and tell me what you think. And please, enjoy it, I know I will.