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Author Topic: Guinness, Beef and Mushroom Pie  (Read 6653 times)
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Central Mass.

« on: November 20, 2010, 07:29:23 PM »

This is a dish that my favorite restaurant, O'Connor's Restaurant & Bar in Worcester, MA serves and I usually wind up ordering when we eat there. Mind you, I'm Italian and my favorite place is an Irish restaurant - go figure.

Guinness, Beef & Mushroom Pie

o 1 onion, finely sliced
o 6-8 oz. Button Mushrooms (Baby Bella used in today's cook)
o 3 cloves of garlic, finely sliced
o 12 oz. bottle Guinness
o 1-2 cups carrots, cut about an inch in length, uniform size
o 1-2 cups celery, cut the same
o 2.5 lbs bottom round roast, cut in cubes about an inch to an inch and a half thick (top round used today)
o Flour
o Salt & Pepper
o Thyme (2-3 tsp or fresh sprigs if available)
o 3 Bay Leaves
o 9" pastry dough round
o EVOO for braising beef and sauteing vegetables
o Egg for egg wash

In a CI Dutch Oven, heated to around 300-350 on the Keg, add a few tablespoons of EVOO. Add the onions and saute until tender and still translucent, around 5 minutes.

Cut the mushrooms in half or quarters, depending on size.

Add in the garlic and mushrooms and saute for another 5 minutes or so until mushrooms are tender.

In the meantime, season some flour for dredging with salt and pepper. Add the cubed beef and set aside. For today's cook I picked up a top round roast that was cheaper than bottom round, so went with that.

Remove the vegetables from the Dutch Oven and set aside in a bowl.

Add the meat to the Dutch Oven, browning it on all sides. You may need to do this in batches. Add EVOO as needed. When each batch of meat is browned, add to the mushrooms and onions in the bowl.

When all the meat is browned, add the mushrooms and onions back to the Dutch Oven and pour in the bottle of Guinness. Add thyme and bay leaves along with celery and carrots. Season with salt and pepper to taste.

Cover Dutch Oven partially and allow to simmer for 1 1/2 to 2 hours. Keep an eye on the liquid, add water if needed and stir occasionally. The sauce should thicken. (For today's cook, since I was using top round, I only needed to simmer the stew for around an hour.)

Remove Dutch Oven from Keg when meat is tender.
Allow to cool (can be placed in refrigerator) and transfer to a shallow casserole dish. I used my Lodge 10" CI skillet and since I was in a hurry today, didn't bother letting the mixture cool.

Bring Keg temp up to 400, indirect. (I added my BGE platesetter, legs up)

Beat the egg for an egg wash.

Cover the beef mixture with the pastry dough, brush with the beaten egg.

Bake until pasty is golden brown, around 30 minutes.

Pics follow.

Most of the Ingredients (beef stock shown, not used) -

Onions, mushrooms and garlic -

Browning the beef -

All in for the simmer -

About a half hour later -

Transferred to the CI Skillet -
(Excuse the excess egg wash, kinda tough to see out on my deck since I block the floodlights from the house)

Done -

Served w/ Mrs. lunchman's excellent mashed potatoes -
(I tried pouring a proper Black & Tan, which O'Connor's says is Smithwick's Ale and Guinness. My technique stinks, so I guess I'll need to keep trying!  Wink  That pour the Guinness over the spoon thing didn't seem to work for me.  )

Closeup -

It was pretty darn good, my wife and I ate half the pie! -

So, there's an Irish meal from an Italian around Thanksgiving. I've got to honestly say this is one of the best meals I've cooked on the Keg!


Edit: revised to add celery and carrots to Dutch Oven
« Last Edit: November 21, 2010, 10:50:08 AM by lunchman » Logged

Bubba Keg, Goldens' Cast Iron Cooker, Weber 18" Kettle
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Posts: 1375

« Reply #1 on: November 20, 2010, 08:03:00 PM »

 Tongue  That's an awesome cook, lunchman.  I will have to try that... soon.  So rich and hearty lookin'
Grandpa JD
BSK Hero of the Month
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Charleston, SC

« Reply #2 on: November 20, 2010, 08:06:38 PM »

Whoooo Awsooome.  You had me at Guinness and Beef, then I read the recipe and saw the pictures.  Recipe board for sure!  Nice job!

"To the stars on the wings of a pig."
Hero Member
Posts: 272

FL Panhandle on the Gulf

« Reply #3 on: November 21, 2010, 07:04:06 AM »

WOW!!!  Shocked  I got a funny feeling Ill be spending some time today picking and ordering a DO bc that just pushed me over the edge. I have to have some of that!

Do or do Not! There is no try!
BSK Hero of the Month; Throwdown Champion
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Zachary, Louisiana

« Reply #4 on: November 21, 2010, 07:05:44 AM »

That looks really good!

Is it burnt??
Keg Hero of the Month - 8X Throwdown Champion
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Winter Springs, FL --- Light It Up

« Reply #5 on: November 21, 2010, 07:57:19 AM »

Looks Delish

On my list for sure

Mods recipe board please

Hunt - Fish - Kegvection Grilling
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Go fast ~ Cook slow... Marietta, GA

« Reply #6 on: November 21, 2010, 08:17:21 AM »

Oh, we'll move this to recipes for sure Shocked

I'll be makin this one for sure during the next cold snap..  Wink


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South East Oklahoma

« Reply #7 on: November 21, 2010, 05:09:56 PM »


That looks great. Will have to try it soon.
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