Beef and Stout Pie


JWU College of Culinary Arts

Minimum internal temperature 180°F - 200°F

10 servings

Serving Size
14 ounces

Recipe ID

US standard
Beef chuck, cut into1-inch pieces
5 pounds
Flour, all-purpose
As needed, about 1 cup
Salt, kosher
To taste
Black pepper, freshly ground
To taste
Vegetable oil
As needed
Onion, peeled, cut macédoine
1 large
Carrots, peeled, cut oblique, ½ inch
3 medium
Garlic cloves, peeled, chopped
3 each
Tomato paste
1 ½ tablespoons
Brown stock
1 quart
Guinness or other Irish stout
1, 12-ounce bottle
Worcestershire sauce
1 tablespoon
Green peppercorns, brined, drained, coarsely chopped
2 teaspoons
Thyme sprigs, fresh
2 each
Baking potatoes, peeled, cut into large chunks
4 pounds
Egg yolks
6 each
Salt, kosher
To taste
Black pepper, ground
To taste
  1. Gather all the ingredients and equipment.
  2. Dry the beef, season with salt and pepper, dredge in flour, shaking off excess. Brown in batches in a braising pan, remove and reserve.
  3. Add onion, carrots, garlic and cook, scraping up any brown bits from bottom of pot; stir frequently, until onion is softened, about 5 minutes.
  4. Add tomato paste and cook, stirring 1 minute.
  5. Stir in beef with any juices accumulated in bowl. Add the brown stock, stout, Worcestershire sauce, peppercorns, thyme and bring to a simmer. Cook until beef is very tender and sauce is thickened, about 1½ hours.
  6. Discard thyme and cool stew completely, uncovered, about 30 minutes. Lay out in a shallow pan and place in the refrigerator or freezer as needed.
  7. Duchesse Potato Topping: Start potatoes in cold, salted water and simmer until completely tender. Drain well, return to pan and evaporate any clinging moisture. Pass the potatoes through a food mill and back into the warm pan. Add the yolks and season with salt, pepper and nutmeg. Blend well. If mixture seems dry, more yolks or a small amount of butter may be added but keep the texture ‘pipe-able’.
  8. To assemble, place the stew in a well-greased casserole. Pipe duchesse mixture decoratively over the stew.
  9. Bake in a preheated 400°F (204°C) oven for 25 minutes or until a brown color and internal temperature of 165°F (74°C) has been achieved.