This is the perfect recipe for a Brave Movie Night or for a cold winters day. It’s one of those stews that stick to your ribs and keeps you warm for hours. I know our king of the castle approves of this recipe, and I hope King Fergus would to.
Added bonus, you can use the leftovers to make scrumptious meat pies and freeze them for a later day. I might have to pop some in the oven once I’m finished writing my Brave Movie Night post. Hope you enjoy this recipe as much as we did!
King Fergus's Beef Stew
2 tablespoons olive oil
1 1/2 lb top sirloin, cubed
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons flour
1 1/2 lb petite gold potatoes, cubed
3 large carrots, peeled and diced into 1 inch pieces
1/2 large yellow onion, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
3 cups beef broth
11.2 fluid ounce bottle Guinness Extra Stout
Coarse salt and ground black pepper to taste
In a dutch oven, heat olive oil over medium high heat. Toss beef together with salt, pepper, and flour to coat in a large metal bowl. Add to the pot and cook until all sides of the chunks are browned (about 7 minutes). After beef is done browning, add potatoes, carrots, onion, garlic and tomato paste to dutch oven. Stir to coat. Add beef broth and Guinness to the pot and stir to combine.
Bring to boil, the lower heat to simmer and cook for 3-4 hours.
I use a 5 quart slow cooker
If you have leftovers, you can use them to make yummy meat pies! They freeze great too, keep them for your next Brave movie night or when ever you want something easy and warm to eat.
Scottish Meat Pie
Ingredients6-8 cups leftover King Fergus’s Beef Stew 2 packages refrigerated pie crusts, 4 crusts total – I used my friends homemade recipe 1 egg wash 2-3 Tbsp flour to thicken sauce
Preheat over to 400°F. Lightly spray a regular muffin pan with cooking spray and set aside. Unroll pie crust dough. cut 8 (4-inch) circles and 8 (3-inch) circles out of pie crust. If you want to add a fun cutout on top, re-roll the pie crust dough and use small cookie cutter to create shapes. Line muffin tins with larger circles of dough and divide stew evenly between cups. Top with 3-inch circles, pinching edges together to seal. Using a pastry brush, paint each pie with egg wash. If you have fun cutouts, add now and then paint with egg wash. Cut 3-4 small slits on top of each pie. Bake for 25 to 30 minutes, until golden brown. Use fork to gently scoop out each individual pie.
These freeze great! Once cooled, wrap individual pies in foil, and place in freezer safe bags for up to 3 months. To re-heat, preheat the oven to 400°F. Unwrap pie and place on baking sheet, wrap crust edge with a strip of aluminum foil to prevent burning. Cook for 45-60 minutes.