Guinness & Beef Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
CRUST:1/2 cup all-purpose flour1/4 cup whole wheat flour1/4 tsp. salt1/4 cup butter1/4 T. cider vinegarcold water FILLING:1/2 cup all-purpose flour1 tsp. salt1/2 tsp. pepper, divided3/4 pounds lean beef stew meat1 Tbsp. olive oil1 lb. pound potatoes, cubed2 cups carrots, chopped1 cup onions, coarsely chopped! cup rutabaga, cubed1 cup Guiness draught stout3/4 cup beef broth1 tsp. fresh thyme or 1/2 tsp dried thyme
Combine flours and salt. Cut in butter until pieces are the size of peas. Sprinkle vinegar over mix and toss lightly with a fork. Add only enough cold water to form a dough. Roll between two sheets of plastic and store in refrigerator.
1. Preheat oven to 350. Combine flour, 1/2 tsp salt and 1/4 tsp. pepper in food storage bag. Add half of beef and shake to coat. Repeat with remaining beef.
2. Heat oil in large skillet over medium-high heat. Add beef and cook. Cook until browned on both sides, turning once. Do not crowd meat. Place in 2 1/2 - 3 qt. casserole. Add potatoes, carrots, onions, and rutabaga; mix well.
3. In same skillet, add stout, broth, thyme, remaining 1/2 tsp salt and remaining 1/4 tsp. pepper + 1/4 cup of the dredging mix. Cook until thickened. Pour into casserole.
4. Cover; bake 2 1/2 to 3 hours until meat is fork-tender, stirring once. Remove cover. Let stand at room temperature 15 minutes.
5. Turn oven to 425. Place crust over casserole and press edges to seal. Cut slits in crust. Bake 15 to 20 minutes or until crust is golden brwon. Cool slightly before serving.
Serving Size: Makes 8 servings
1. Preheat oven to 350. Combine flour, 1/2 tsp salt and 1/4 tsp. pepper in food storage bag. Add half of beef and shake to coat. Repeat with remaining beef.
2. Heat oil in large skillet over medium-high heat. Add beef and cook. Cook until browned on both sides, turning once. Do not crowd meat. Place in 2 1/2 - 3 qt. casserole. Add potatoes, carrots, onions, and rutabaga; mix well.
3. In same skillet, add stout, broth, thyme, remaining 1/2 tsp salt and remaining 1/4 tsp. pepper + 1/4 cup of the dredging mix. Cook until thickened. Pour into casserole.
4. Cover; bake 2 1/2 to 3 hours until meat is fork-tender, stirring once. Remove cover. Let stand at room temperature 15 minutes.
5. Turn oven to 425. Place crust over casserole and press edges to seal. Cut slits in crust. Bake 15 to 20 minutes or until crust is golden brwon. Cool slightly before serving.
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 352.6
- Total Fat: 18.0 g
- Cholesterol: 45.5 mg
- Sodium: 662.9 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 3.6 g
- Protein: 4.4 g