This pie is so full of flavor and so hearty to eat, you probably would get a couple of meals out of it. I had a couple of cans of Guinness and really enjoyed making this pie. Mostly I had lots of reasons to partake in a glass or two. This recipe only calls for a cup of Guinness. I sure didn’t want the rest of the can to go to waste, so I had to pour it into a glass and enjoy it. I also had to drink something while I was eating my pie. I had to made sure they tasted well together. It is a dirty job, but someone has to do it.
You could if you wanted to make individual pies for everyone, but I love to just delve out a bit on plates and serve it with a salad. This is what I call real comfort food. It is hearty on a cold day and lets face it, this winter has been bitterly cold almost everywhere.
Lets enjoy this while we wait for spring, shall we?
I think you could also freeze this. I would make a double batch of the meat and freeze it. Thaw it a day before you want to make this pie. I wouldn’t prepare the crust until you are ready to bake it. You could have this on your table in 30-40 minutes of you prepare ahead of time. This is great for those times when we have so much to do and want to put a hearty dinner on the table.
Beef and Guinness Pot Pie
Ingredients:
2 pounds boneless beef chuck cut into 1 inch pieces
2 tablespoons all purpose flour
2 tablespoons Montreal Steak Seasoning
2 tablespoons vegetable oil
1 large onions coarsely chopped
1 cup beef broth
1 cup Guinness Beer
1 tablespoon Worcestershire sauce
2 cups Bisquick mix
1 cup milk
Directions:
Preheat oven to 350 degrees.
Bat beef dry. In a large zip-lock bag add four and Montreal Seasoning. Put Add beef cubes and roll around in zip lock bag until the beef is evenly coated.
Heat oil in a 12 inch cast iron skillet. In 2-3 batches brown meat until browned on all sides, about 5 minutes per batch.
Add onion and allow to cook until translucent about 5 minutes. Add water and scrape any browned bits that collected on the bottom of the skillet. Cook for an additional 5 minutes until onions are soft. Add beef back to the skillet and add broth, beer Worcestershire, and bring to a simmer. Cover and transfer to the oven. Braise until beef is very tender about 1 hour. In a medium bowl combine Bisquick and milk, pour evenly over beef mixture. Bake uncovered an additional 30-40 minutes or until golden brown.
Serve hot.