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Author Notes: In this dish, a basic beef stew meets Harpoon's smooth, rich, small-batch Island Creek Oyster Stout for a flavorful and satisfying meal. Island Creek is an oyster farming and distribution company out of Massachusetts. Typically, stouts make a great pairing when eating oysters. In this case, Harpoon's brewers put the oysters right into the beer during the brewing process, although the impact to the taste of the beer is minimal. The stout has hints of roasted barley along with a slight mineral brininess from the oysters, both of which add great flavor to the chuck steak we braised in it.
Food52 Review: Delicious -- a solid recipe for a hearty meat and stout pie. The flavor of the stout came through deliciously, and a note to cooks: when sourcing your beer, I bet it would be absolutely fine to use a plain stout instead of the Harpoon Island Creek Oyster Stout the recipe calls for, but it was delicious! —Food52
- 2 potatoes, peeled and diced
- 4 carrots, peeled and diced
- 2 pounds boneless beef chuck steaks, cut into 1 inch pieces
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 6 cippolini onions, peeled and roughly chopped
- 2 garlic cloves, roughly chopped
- 1 1/2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup Harpoon Island Creek Oyster Stout
- 1 tablespoon worcestershire sauce
- 3 sprigs fresh thyme
- 2 sheets frozen puff pastry dough
- 1 egg, beaten
- 1 tablespoon water
- Boil potatoes and carrots together until tender. Drain, reserving 1/4 cup of the water, and place in refrigerator to cool.
- Preheat oven to 350.
- Place chunks of beef along with flour, salt and pepper in a large zip-type bag; toss to coat.
- Heat oil in a large ovenproof pot over high heat, then working in batches, brown meat on all sides, about 4 minutes per batch; set aside.
- onion, garlic and 1/4 cup reserved vegetable water to the pot and cook, scraping the brown bits from the bottom of the pot, and stirring often until onion is softened.
- Add tomato paste and cook for one minute.
- Return beef to pot along with broth, stout, Worcestershire, and thyme.
- Bring to a low boil, then cover and transfer to oven. Braise for 1 1/2 hours.
- Remove from oven and stir in the cooled carrots and potatoes.
- Allow stew to cool uncovered for 1/2 hour before topping with puff pastry (otherwise the pastry will melt).
- In the meantime, thaw the puff pastry dough and raise oven temperature to 425.
- When ready to assemble pot pies, cut circles in the dough 1/2-inch wider in diameter than the bowls you plan to use.
- Fill these individual oven-proof bowls with the stew then top with the pastry dough, pressing dough onto the rim of the bowl to help it adhere
- Beat together the egg and tablespoon of water and brush the top of the pastry dough with this egg wash.
- Place pot pies on a baking sheet and bake until pastry is puffed and golden, about 20 minutes.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Beer