This is a super easy dish that can be made as a hot pot or topped with puff pastry to make a pie. The caramelized onion topping adds an extra layer of richness and sweetness which really compliments the Guinness. If you don’t have a slow cooker then just leave it to simmer very low for about 40 minutes. But make sure it doesn’t dry out. You can top it with more Guinness if you think it’s evaporating too quickly. Slow & low is the key. Remember if its a pie you are making it will be going in the oven anyway for about 40 minutes to cook the pastry.
Guinness Pie & Hot Pot
Ingredients800 grams of cubed beef (get good quality that is able to slow cook) 3 tblsp Plain flour (you might need more to toss beef in) 1 Can of Guinness (if you have bottled Guinness it’s better) 6 Medium onions (thinly sliced) 600 grams button or chestnut mushrooms (chop into chunks if a bit big) 1 tblsp Tomato paste 3 tblsp Worcestershire sauce 1 mushroom stock cube 2 Cloves garlic crushed 4 tblsp Soft brown sugar (the darker the sugar the richer the caramel) 50gram Butter 1 tblsp Olive oil + a dash for the onions Cup of water 1 Roll of pre-made puff pastry if making a pie 1 tsp Fresh thyme (dry will also do fine) Salt & pepper to season
- Prep & measure out all your ingredients. Turn your slow cooker onto high to get warm. Season & Toss your beef in the flour in small batches so its covered for putting in the pan. 2. Put your pan on a medium heat adding the tablespoon of oil and in small batches seal your beef. Set it aside on a plate. 3. When all the beef is sealed, put some water into the pan and deglaze it. Now add your garlic and stir for about a minute. Add a little water to stop it catching. Then add in the mushrooms, tomato paste, Worcestershire sauce & some Guinness (a splash). Stir everything around so its coated and simmer for a couple of minutes. 4. Add the beef back into the pan, along with the remaining Guinness, seasoning, crumbled stock cube & thyme and let it simmer low for about 10 minutes. Make sure to stir it so the flavour mixes up. 5. Transfer the mixture to your slow cooker and turn it onto low. Leave to simmer for at least 2 hours to tenderize the meat. Just be careful it doesn’t dry out. If leaving on the hob, have it on the lowest heat for about an hour. But check it regularly. Sample the meat and if it’s tender, turn it off. you can warm it up when you want to serve. 6. Taking the same pan over medium heat, pop in the butter and as its melting put a drop of olive oil in. (I do this so the butter doesn’t burn). Now add in your onions and coat in the butter. Cook for about a minute. 7. Sprinkle the sugar onto the onions and cook until sweet and a golden colour. They will be sticky. Turn off and leave to one side. 8. If you’re making a pie, transfer the meat mixture to a pie dish, top with the onion and then the pastry. Bake in a preheated oven at 200C for about 30 minutes until the pastry is golden in colour. 9. If your making as a hot pot, about an hour before serving, transfer half the onion onto the meat mixture in the slow cooker. Then before serving just warm up the remaining onions and place on top of the mixture. 10. Serve with mashed potato or chunks of sourdough bread.