This hearty pub pie is made with beef tenderloin, enhanced with Guinness stout and thickened with sharp white cheddar cheese. The vegetables included are optional and can be varied based on seasonal availability: for example, I use frozen peas instead of beans in the winter/spring months. Just take the amount of cooking time each vegetable will need and add to the stew at the appropriate time. The topping is prepared puff pastry. Based on a recipe by my British hero, Jamie Oliver.
3 medium red onions, chopped
3 cloves garlic, peeled and finely chopped
3-4 Carrots, peeled and sliced
4 oz Mushrooms
2.5 lb beef tenderloin cubed
2 sprigs fresh rosemary finely chopped
1 bottle Guinness Stout, 11.2 fl ounces
3-4 Red Potatoes, cubed
1 lb Green Beans
1/2 lb sharp white cheddar cheese (I use Cabot’s Vermont)
Puff pastry to top, with a beaten egg to brush on
Preheat oven to 300 F
In a large ovenproof baking casserole pan cook the onions with a little olive oil until transparent over low heat on the stove top. Don’t brown, just slowly cook. Add garlic, butter, carrots, mushrooms, beef and cook over high heat for a few minutes. Then add the Guinness, flour, and enough water to almost cover with a dash of salt and pepper.
Place lid on the pan and put into the oven for about 2 hours. Stir the stew and add potatoes, return to oven for another hour or two. The stew should be rich, dark and thick. If it is too thin, either return to oven uncovered for another hour or reduce over high heat on the stove top.
Remove from heat and add the beans and cheese, allow to cool slightly. (Can be refrigerated overnight or frozen at this point, provided you cool the stew quickly.)
Place stew into pie dish and cover with puff pastry, brush with egg and bake at 345 for 30 minutes or so, until filling is bubbly and topping is golden brown and puffed.