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:
covered percent of daily need
