What’s Cooking: Stout Stew and Stilton Crust

(2 pm. – promoted by ek hornbeck)

Most people when they think of St. Patrick’s Day food think of corned beef, cabbage and potatoes. Being an bit of an adventurous cook and not overly fond of the cabbage part of the traditional cuisine, I found a recipe that had the beef and potatoes but also, the addition of an Irish Stout. A bit more work and planning, it is a hearty stew for any chilly day, looks pretty and goes well with a hearty Irish Stout. The stew is simmered slowly on the top of the stove and finished with the Stilton Crust in a hot oven.

Ingredients:

   * 7 Tbs. olive oil

   * 1 lb. white button mushrooms, quartered

   * 2 cups frozen pearl onions, thawed

   * Salt and freshly ground pepper, to taste

   * 3 1/2 lb. beef chuck roast, cut into 1-inch cubes

   * 1 cup all-purpose flour

   * 3 garlic cloves, minced

   * 2 Tbs. tomato paste

   * 2 1/2 cups Irish stout

   * 1 cup beef broth

   * 1 lb. carrots, cut into chunks

   * 1 lb. red potatoes, cut into chunks

   * 1 Tbs. finely chopped fresh thyme

   * One 16-inch round Stilton pastry (recipe below)

   * 1 egg, beaten with 1 tsp. water

Directions:

In a 5 1/2-quart Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Add the mushrooms, onions, salt and pepper and cook, stirring occasionally, about 12 minutes. Transfer to a bowl.

Season the beef with salt and pepper. Dredge the beef in the flour, shaking off the excess. In the Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Add one-third of the beef and brown on all sides, about 7 minutes total. Transfer to a separate bowl. Add 1/2 cup water to the pot, stirring to scrape up the browned bits. Pour the liquid into a separate bowl. Repeat the process 2 more times, using 2 Tbs. oil to brown each batch of beef and deglazing the pot with 1/2 cup water after each batch.

Return the pot to medium-high heat. Add the garlic and tomato paste and cook, stirring constantly, for 30 seconds. Add the beef, stout, broth and reserved liquid, stirring to scrape up the browned bits. Add the mushrooms, onions, carrots, potatoes and thyme and bring to a boil. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef and vegetables are tender, about 3 hours.

Preheat an oven to 400°F.

Stilton Pastry

Ingredients:

   * 2 1/2 cups all-purpose flour

   * 2 tsp. salt

   * 1 Tbs. sugar

   * 16 Tbs. (2 sticks/250g) cold unsalted butter, cut into 1/2-inch pieces

   * 1/3 to 1/2 cup ice water

   * 4 oz. Stilton cheese, crumbled

Directions:

In a food processor, combine the flour, salt and sugar and pulse until blended, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 1/3 cup of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 Tbs. at a time, pulsing twice after each addition. Turn the dough out onto a lightly floured work surface and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour.

Remove the dough from the refrigerator and let stand for 5 minutes. Sprinkle the top of the dough lightly with flour, place on a lightly floured sheet of parchment paper and roll out into a 12-by-16-inch rectangle. Sprinkle the cheese over half of the dough, then fold the other half over the cheese. Roll out the dough into a 16 1/2-inch square. Using a paring knife, trim the dough into a 16-inch round.

Refrigerate the dough until firm, about 10 minutes, then lay the dough on top of the beef and stout pie and bake as directed in that recipe. Makes enough dough for a 16-inch round.

Brush the rim of the pot with water. Lay the pastry round on top, allowing it to droop onto the filling. Trim the dough, leaving a 1-inch overhang, and crimp to seal. Brush the pastry with the egg mixture, then cut 4 slits in the top of the dough. Bake for 30 minutes. Let the potpie rest for 15 minutes before serving. Serves 8 to 10.