Rustic Comfort: Beef and Stout Pie with Irish Stout

Embrace the essence of hearty, traditional fare with Rustic Comfort, a pairing that marries the robust flavors of a Beef and Stout Pie with the rich, complex notes of an Irish Stout. This dish is a testament to the depth and warmth that can be achieved when combining tender, slow-cooked beef with the caramel and coffee undertones of a stout beer. Encased in a flaky, buttery pastry, this pie is a celebration of comforting flavors and textures, making it an ideal choice for chilly evenings or gatherings with loved ones. Paired with a glass of Irish Stout, each bite and sip takes you on a journey through the lush landscapes and storied pubs of Ireland.

Ingredients:

For the Beef and Stout Pie:

2 pounds beef chuck, cut into 1-inch cubes

Salt and freshly ground black pepper

2 tablespoons all-purpose flour

4 tablespoons olive oil, divided

1 large onion, chopped

2 cloves garlic, minced

2 carrots, peeled and diced

2 stalks celery, diced

12 ounces Irish Stout (plus more for serving)

2 cups beef broth

1 tablespoon tomato paste

1 teaspoon fresh thyme leaves

1 bay leaf

1 sheet puff pastry, thawed

1 egg, beaten (for egg wash)

 

Instructions:

Prepare the Beef Filling:

Brown the Beef:

Season the beef cubes with salt and pepper, then toss with flour to coat. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, ensuring each piece is caramelized. Set aside.

Sauté Vegetables:

In the same pot, add the remaining olive oil, onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.

Cook the Filling:

Return the beef to the pot. Stir in the Irish Stout, beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours, or until the beef is tender. Remove the bay leaf and adjust seasoning as needed. Let the filling cool slightly.

Assemble and Bake the Pie:

Preheat Oven:

Preheat your oven to 375°F (190°C).

Assemble the Pie:

Pour the beef and stout filling into a deep pie dish or cast-iron skillet. Roll out the puff pastry to cover the top of the dish, trimming any excess. Crimp the edges to seal, then cut a few slits in the top to allow steam to escape. Brush the pastry with the beaten egg.

Bake:

Bake for 25-30 minutes, or until the pastry is puffed and golden brown.

For the Irish Stout Pairing:

Select a full-bodied Irish Stout that complements the pie, with notes of coffee, chocolate, and caramel that echo the richness of the filling. Serve the stout at a slightly chilled temperature to enhance its flavors and provide a refreshing contrast to the warm, savory pie.

 

Serving:

Serve slices of the Beef and Stout Pie with a glass of Irish Stout on the side. The combination of the savory pie and the depth of the stout creates a harmonious dining experience, enveloping you in the warmth and comfort of traditional Irish cuisine.

 

Rustic Comfort: Beef and Stout Pie with Irish Stout is more than just a meal; it's a culinary embrace, offering a blend of robust flavors that celebrate the simplicity and richness of rustic cooking. This pairing is perfect for those seeking to savor the comforting, indulgent side of craft beer pairings.