Frank's Recipes! Pub Beef Pie

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Pub Beef Pie

These traditional pies help the stout go down!

1 lb lean beef
1-1/4 cup Guinness
2 onions, chopped (at least 1-1/2 cups worth)
2 tablespoon oil
1 cup beef stock
1/2 teaspoon white pepper
Salt to taste

Crust:
2 cups flour
1 teaspoon salt
2/3 cup butter, at room temperature
5 tablespoon ice water
1 egg, beaten

Cut the beef into bite-sized pieces and marinate overnight in Guinness. Chop onions and saute in oil to golden brown. Strain the beef (reserving the Guinness) and add. Saute until browned on all sides, then add the saved marinating stout. Simmer for 30-45 minutes or until tender. Add spices and enough beef stock to make a good gravy. For the crust, sift flour and 1 teaspoon salt, cut in butter, add ice water and work it 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 F oven for 10-15 minutes or until browned.

Variation:
Steak and Kidney Pie If you want the best of two cultures, follow the above recipe but add 3/4 lb of veal or lamb kidneys, trimmed and cut into bite-sized pieces to the beef , and add 1-2 teaspoon of Worcestershire sauce to the spices. When tender, add 1 cup sliced mushrooms and cook for another 10 minutes.
Increase the amount of crust for 4 pies.