Drunken Irish Beef Pie with Riva Stout
I just love how this pie got its name. My husband took one look at my haphazard crust and asked, “Is that Drunken Irish Pie?”
I assumed he was referring to the fact that I cooked the meat in Stout, in honor of St. Patrick’s Day. Rather, he was poking fun at my not-so-perfect crust.
It made me laugh and the name stuck! So, I introduce to you, Drunken Gena Irish Beef Pie with Riva Stout. 🙂 The pie does turn out much “better” (not necessarily prettier) if you are drinking beer while you cook!
It’s a delicious beef pot pie, cooked in Riva Stout from Holidaily Brewing Company (or Guinness if you don’t live near Golden, CO) with carrots, onions, celery and mushrooms. Then baked in the oven with a homemade crust (or crust of your choice.)
I like corned beef and cabbage to celebrate St. Patrick’s Day, but wanted to try something different. What better than Ireland’s favorite beer to combine with a rich, meat pie?
Happy cooking and Happy St. Patrick’s Day everyone!!
~ Gena
Drunken Irish Beef Pot Pie with Guinness
Ingredients:
Serves 5-6
- 2 lb. beef chuck
- 1 T olive oil
- 1 med. onion, chopped
- 3 celery stalks, chopped
- 3 carrots, chopped
- 1 T chopped parsley
- 1 t. sea salt
- 1 t. fresh pepper
- 1 12-oz bottle of Guinness Draught beer
- 8 oz button mushrooms, quartered
- 1 T tomato paste
- 1/2 T cornstarch
- 1 pie crust round (I like to make mine from scratch or you can find frozen pie dough in the freezer section of your store.)
Directions:
- Cut beef into 1/2 inch squares.
- In large stock pot, heat olive oil over medium heat.
- Add beef and cook until browned, about 5 min, stirring occasionally.
- Add onions, carrots, celery, salt and pepper. Stir well.
- Add Guinness and stir once again. Cover and turn heat to low. Let simmer for 30 minutes, stirring occasionally.
- Add tomato paste and stir until well incorporated.
- Add mushrooms. Mix well.
- Sprinkle the cornstarch over the top of stew and stir until it begins to thicken, about 1 min. Cover and let simmer, covered, for another 5 min, or until mushrooms are tender.
- Turn heat off and sprinkle in parsley. Mix well.
- Pour into a pie plate and cover with crust.
- Bake at 375 for 20 minutes or until crust is a golden, light brown. Let cool for 2-3 minutes then serve hot.
Enjoy!!