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#WFD – Guinness Pepper Beef Pie
Serve with golden brown potato chips and a green salad.
POLOKWANE – Guinness is an Irish dry stout that originated in the brewery of Arthur Guinness and features a burnt flavour that is derived from malted barley and roasted unmalted barley.
What’s for Dinner makes use of Guinness in this delicious beef pie recipe.
Ingredients
- 5ml mustard sauce
- 1kg stewing beef
- 2 onions, roughly chopped
- 30ml olive oil
- 3 tsp Robertsons Freshly Ground Black Pepper (ground)
- 1 x KNORR Country Hot Pot Dry Cook-In-Sauce
- 4 Robertsons Bay Leaves
- 1 bottle guinness beer
- 1 roll puff pastry, defrosted
Method
- Preheat oven to 150C.
- Heat oil in a pot and sauté the onions until soft.
- Add the beef cubes and if necessary brown in batches adding a little extra oil if required.
- Add the mustard, contents of the sachet of KNORR Country Hot Pot Dry Cook-in-Sauce, bay leaves and peppercorns.
- Bring to the boil then transfer to an oven proof casserole dish and place in a preheated oven for about 2 hours or until the beef is tender.
- Remove from the oven and set aside to cool.
- Divide the meat up in ovenproof bowls.
- Cut circles of puff pastry to fit on top, making a slit in the top with a knife to allow steam to escape Brush with a little milk or egg yolk, and bake at 200 C for about 20 minutes or until the pastry is puffy and golden brown.
- Serve with golden brown potato chips and a green salad.
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