Steak and Guinness Pie

Nothing is as comforting as a good bowl of delicious, hearty stew but waiting 3-4 hours cooking it doesn’t sound like fun and nowadays, not everyone has time for it. So, today we're making Steak and Guinness Pot Pies, but with a time-saving twist: using the pressure cooker! Yes, that’s right! This classic dish will be ready in a fraction of the time without compromising on flavor.

Yield: 4 Pies
Author:
Steak and Guinness Pot Pies (Pressure Cooker Recipe)

Steak and Guinness Pot Pies (Pressure Cooker Recipe)

Prep time: 30 MinCook time: 50 MinTotal time: 1 H & 20 M

Ingredients

Instructions

  1. Season the beef with 1 tsp of salt and freshly cracked pepper.
  2. Next add about 2 tbsp oil to the fry pan / pressure cooker and sear the beef chunks in batches at medium high heat. If using the pressure cooker, sear on the sear/saute function. If the pan starts getting dry, add in another tablespoon of oil. Sear it until it's browned on all sides, then set aside.
  3. Next, in the same pan or pressure cooker, add in the diced onions and bacon and sauté for about 5 minutes. If not using bacon, add a bit more oil if pan is dry to cook the onions. Cook until the onions are translucent and bacon is slightly brown.
  4. Next, add in minced garlic, tomato paste, sugar, and mix well. Season with ½ teaspoon of salt and pepper (be careful as bacon will add additional salt), all purpose flour, combine well. Slowly add the Guinness, beef broth and toss in the thyme and bay leaves. Stir and make sure to scrape up any browned bits from the bottom of the pan.
  5. Then carefully add the beef back into the broth. Give it another stir to combine all the ingredients. Taste for more salt and pepper.
  6. Then transfer the beef stew to the pressure cooker. Close the lid of the pressure cooker and set it on high pressure cook for about 25 minutes.
  7. While stew is cooking, prepare the puff pastry. Preheat the oven to 400°F (200°C) and start to defrost one sheet of frozen puff pastry.
  8. Roll out the puff pastry sheets and cut them into circles slightly larger than the rim of your individual pie dishes. Line the pie tins with the pastry and using your fingers, press the dough into the corners of the pie tin and onto the sides. Set aside.
  9. Once the pressure cooker has finished cooking and released its pressure, carefully open the lid, add in in the mushrooms and carrots, stir to combine and cook on high for 3 minutes, followed by a quick release.
  10. After 3 minutes, open the lid, give it a quick stir and take out the thyme and bay leaves. The beef and vegetables should be fork tender.
  11. Let the beef stew cool down for 10-15 minutes. Once cool, give a taste and season with salt and pepper if necessary.
  12. Spoon the filling into your individual pie dishes, filling them almost to the top. Place the puff pastry circles over the top of each pie tin, pressing down the edges to seal in the filling. Then using your fingers, tuck the dough under and press down.
  13. Then using a fork, make indents on the sides of the pastry to further seal the edges. Make a couple of small slits on the top for steam to escape. Brush the tops of the pastry with beaten egg.
  14. Bake the pies at 400°F (200°C) for about 15-20 minutes or until the pastry is puffed up and golden brown.
  15. Once done, carefully remove pies from the oven and let them cool for 5-10 minutes before serving.

Notes

  1. Choosing the Right Cut of Beef: Overall, beef chuck (either chuck steak or chuck roast), is the most economical choice. However, you can also use beef round, short ribs or if you can find it, beef chin (best cooked with the bone in).
  2. Searing the Beef: To sear the meat, cook about 2 minutes per side to form dark brown patches. Pat dry for better searing. Be careful not to steam your beef by overcrowding the pan. Recommend frying in batches and using your pan over the pressure cooker for this step.
  3. Use Fresh Herbs: Fresh herbs like thyme and rosemary add a nice fragrance and flavor to the stew. Don't be shy about adding them in generously! Thyme and bay leaves are staples but you can also use rosemary, basil or oregano.
  4. Use Other Vegetables: While carrots, potatoes, and onions are the classic choices for a stew, feel free to get creative with your vegetable selection. Turnips, parsnips and zucchini all make delicious additions.
  5. Adding Guinness: Use Guinness Draught, not Guinness Extra Stout, which is too bitter. 
  6. Adding Bacon: Bacon will add additional saltiness, be careful when adding extra salt into the stew. Taste for more seasoning as you cook.