Beef Potpies With Cheddar-Stout Crust

Beef Potpies With Cheddar-Stout Crust is a main course that serves 6. One serving contains 784 calories, 43g of protein, and 47g of fat. For $2.59 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of egg, salt, stout beer, and a handful of other ingredients are all it takes to make this recipe so flavorful. 119 people have tried and liked this recipe. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 3 hours and 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is amazing. Try Beef Potpies With Cheddar-Stout Crust, Ground Beef Not-potpies With Caraway-salt Crust, and Braised Short Rib, Stout, and Potato Potpies for similar recipes.

Servings: 6

Preparation duration: 60 minutes

Cooking duration: 135 minutes

 

Ingredients:

2 1/4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces

1 pound carrots, cut into 1-inch pieces

2 stalks celery, cut into 1-inch pieces

3/4 cup grated Irish cheddar cheese (about 3 ounces)

1 large egg, lightly beaten

1/4 cup all-purpose flour

1 3/4 cups all-purpose flour, plus more for dusting

Kosher salt and freshly ground pepper

3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch pieces

3/4 teaspoon fine salt

1/3 cup stout beer

6 to 7 tablespoons stout beer

1 stick cold unsalted butter, cut into 1/2-inch pieces

3 tablespoons unsalted butter

Equipment:

food processor

plastic wrap

dutch oven

bowl

oven

pot

baking sheet

ramekin

Cooking instruction summary:

Watch how to make this recipe. Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight. Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour. Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving. Photograph by Anna Williams

 

Step by step:


1. Watch how to make this recipe.

2. Make the dough: Pulse the flour and fine salt in a food processor to combine.

3. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter.

4. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.

5. Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat.

6. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes.

7. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 30 minutes.

8. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour.

9. Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet.

10. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape.

11. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin.

12. Brush with the beaten egg.

13. Bake until the crust is crisp and golden brown, 35 to 40 minutes.

14. Let rest about 10 minutes before serving. Photograph by Anna Williams


Nutrition Information:

Quickview
782k Calories
43g Protein
46g Total Fat
46g Carbs
35% Health Score
Limit These
Calories
782k
39%

Fat
46g
72%

  Saturated Fat
25g
158%

Carbohydrates
46g
16%

  Sugar
5g
6%

Cholesterol
218mg
73%

Sodium
797mg
35%

Get Enough Of These
Protein
43g
87%

Vitamin A
14285IU
286%

Zinc
13mg
93%

Vitamin B12
4µg
81%

Selenium
54µg
78%

Vitamin B3
10mg
54%

Phosphorus
506mg
51%

Vitamin B6
0.91mg
46%

Iron
6mg
38%

Vitamin K
39µg
38%

Vitamin B2
0.62mg
36%

Vitamin B1
0.53mg
35%

Folate
136µg
34%

Manganese
0.64mg
32%

Potassium
997mg
29%

Calcium
205mg
21%

Magnesium
69mg
18%

Vitamin B5
1mg
17%

Fiber
4g
17%

Copper
0.27mg
14%

Vitamin E
2mg
13%

Vitamin C
10mg
12%

Vitamin D
0.81µg
5%

covered percent of daily need
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