Gourmet's Beef and Guinness Pies

Ingredients

Cooking Directions

4 (14-oz) deep ovenproof bowls or ramekins or similar capacity ovenproof dishes

Preheat oven to 350°F with rack in middle.

Stir together flour, 1 tsp salt, and 1/2 tsp pepper in a shallow dish. Dredge beef in flour, shaking off excess; transfer to a plate.

Heat oil in a wide 5- to 6-qt ovenproof heavy pot over medium-high heat until just smoking, then brown meat in 3 batches, about 5 minutes per batch, transferring to a bowl.

Add onion, garlic, and water (3 Tbsp) to pot and cook, stirring and scraping up brown bits, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute.

Stir in beef with any juices in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover with lid and put in oven. Braise until beef is very tender, about 11/4 to 11/2 hours.

Discard thyme and cool stew completely, uncovered, about 30 minutes. (Warm stew will melt uncooked pastry top.)

Put a rimmed baking sheet on middle rack of oven and increase oven temperature to 425°F.

Divide cooled stew among bowls.Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin into a 121/2- inch square. Trim edges and cut pastry dough into quarters.

Brush a 1-inch border of egg wash around each square. Invert 1 square over each bowl and drape, pressing sides lightly to adhere. Brush pastry tops with some of remaining egg wash and freeze 15 minutes to thoroughly chill dough.

Bake pies in preheated pan until pastry is puffed and golden brown, about 20 minutes.

Reduce oven temperature to 400°F and bake 5 minutes more to cook pastry through.

Cooks' note : Stew (without pastry) can be made 2 days ahead, cooled completely, and chilled, covered. Bring to room temperature

Recipe courtesy Gourmet Comfort.