2 tbsp. butter
1 onion, diced
2 cloves garlic, minced
1 carrot or 6 baby carrots, chopped
1 rib celery, chopped
1 1/2 lb. brisket, chuck roast, or other stew meat, cubed
sprig of rosemary, stripped and roughly chopped
1 tbsp. flour
salt and pepper, to taste
1 pint stout (e.g., Sam Smith’s Imperial Stout)
1 packet gelatin
1 cup water

  • in oven-proof pan, heat butter and saute onion and garlic until tender, about 10 minutes
  • add carrots and celery, and saute 10 minutes
  • toss beef with flour, season with salt and pepper, and add to pot with rosemary
  • increase heat and cook for 5 minutes, stirring often
  • add stout to just cover the meat
  • cover and bake at 375°F for 1 1/2 hours
  • sprinkle gelatin over water and rest 5 minutes
  • remove meat from the oven, pour in gelatin mixture, and stir
  • cover, return to oven, and bake 1 additional hour

2 pie crusts
egg
2 tbsp. water

  • beat egg and water to make an egg wash
  • prepare pie crust, line pie dish with one crust, and brush with egg wash
  • fill pie with filling, top with second crust, and brush with egg wash
  • cut holes to allow steam to vent and bake at 400°F for 30 minutes, until crust is golden
  • note, makes 1 9” pie or 4 6” individual pies

source: adapted from https://cooking.nytimes.com/recipes/1012397-guinness-pie