I first had this in Dublin,but it was spoilt for me by the chef cooking the pastry on top as a pie which went a little soggy,I now always cook the pastry lids separately keeps them crisp and beautiful.
I start by sweating off some onions and chopped carrots for 5 mins in a little olive oil and a good knob of butter,then i add finely chopped parsley leaves and black pepper,then add the stewing beef and colour slightly and add can of guinness and about half a pint of veal stock season,add two bay leaves and bring to a boil cover with a lid and put in the oven for 4 hours at 160'.......Finish off making some square lids from ready made puff pastry decorate how you wish and serve with peas,A real treat
Lovely! My hubby was just asking me about cooking with dark beer. He will love this.
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