Ireland is a nation full of comfort foods, and this recipe is definitely one of their most famous comforts! It fills you up, warms your belly, and is served all around the country since it really is hard to mess up.
- 3 tbsp. butter
- 2 lbs round or chuck steak, 1″ cubes
- 1 tbsp. flour
- salt and pepper
- 8 slices bacon
- 2 large carrots, thickly chopped
- 2 large onions, thickly sliced
- 2 tsp. Worcestershire sauce
- 2 tsp. tomato puree
- 1 tbsp. brown sugar
- 1 tbsp. chopped parsley
- 500 mL Guinness stout
- 450g premade pie pastry/9″ premade pie crust
- 1 egg, beaten
Heat butter in a large pan over medium heat.
In a large bowl, mix flour, salt and pepper. Add steak and toss until evenly coated.
Brown steak and bacon in the pan. Remove to a large, flameproof casserole dish with a slotted spoon. Brown carrots and onions in the same pan with the leftover bacon fat and butter for two minutes. Add to the casserole dish with the meat.
Sprinkle casserole dish with Worcestershire sauce, tomato puree, brown sugar, parsley, salt and pepper. Pour Guinness over entire casserole. Stir well and bring casserole dish to a boil.
Cover dish, reduce to a simmer and cook until the meat is tender and the sauce has thickened; about two hours. Set aside until cooled completely.
Preheat oven to 400°F/200°C. Line one 1.5L pie dish or four 400mL small pie dishes with pastry. Bake pie dishes in oven for a few minutes to prevent pastry from becoming soggy later. Remove from oven and fill with meat filling. Cover pie dish(es) with remaining pastry and brush the top with beaten egg. Bake for 30 minutes until pastry is golden brown. Best when served with equal portions of your favourite potatoes and vegetables.