Connoisseur Javier's Steak & Guinness Pie

I don’t know how to start this recipe other than saying I’m not much of an anglophile. I haven’t watched The Office, I don’t know the names of any British candy, I haven’t read a single Harry Potter book, and I always preferred the Doors over the Beetles. I don’t have anything against the country itself; I’m just put off by those Appalachian Americans who embrace all things English (or Japanese) as an attempt to cast of the shackles of a redneck upbringing.

On the other hand I’ve always been drawn to English meat pie culture. The idea of a delicious and inexpensive meal served in a crust just makes so much sense to me, and while I’ve never had a proper pie myself or done any research into how they actually make them I decided I would give it a shot. Doing a search on varieties I chose the Irish Steak and Guinness pie, gave the recipe a quick gander and improvised the rest. Ever since then I’ve prepared this recipe every year when the weather starts to get cold, especially around new years. I served Steak and Guinness pie the night The Connoisseurs went live a year ago and this year to celebrate our first anniversary I’m sharing my recipe. As for the Pillsbury crust, I do apologize but, after several attempts, I have not been able to replicate the perfect consistency of a store-bought product.

 

-         4 pounds of beef, personally I use chuck

-         Salt, pepper, garlic and allspice to taste.

-         3 large potatoes

-         1 can of Guinness Draught

-         2 packs of Pillsbury pie crusts (not the sweet type)

-         One onion

-         About a quarter cup of diced chives (handful)

 

1)      Cube the beef, onions and potatoes into quarter inch pieces. Spice to taste.

2)      Using a dab of oil brown the meat and potatoes.

3)      Add the onions and sauté a little bit further.

4)      Lower the heat and add a can of Guinness to the pan. Do this little by little, stirring all the while.

5)      Stew it on low heat for at least half an hour. At this point the meat should be tender and the potatoes should be falling apart. If not, then give it another ten or twenty minutes as needed.

6)      Stir the mixture with a little bit of force, that will mash the potatoes a bit and release all their starch thickening your stew considerably.

7)      When done cooking stir in the chives.

8)      Spoon equal portions into two crust lined pie dishes. Cover them with another crust and cut slits along the top.

9)      Bake uncovered at 350 degrees Fahrenheit for 40 minutes. At this point the crust should be golden but not dry.

10)  Allow to cool for half an hour before serving and cut into eighths.

11)  Serve to your guests with ample amounts of beer.