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Beef and Guinness pies from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • beef chuck
  • thyme
  • tomato paste
  • Worcestershire sauce
  • green peppercorns in brine
  • all-purpose flour
  • butter
  • beef stock
  • Guinness

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Notes about this recipe

  • Breadcrumbs on March 21, 2010

    p. 450 – Mar 2010 – First use of this rec and will now be a St. Patty’s Day staple! I used a frozen pp dough instead of their rec (for ease). I also subbed pearl onions for the regular onion suggested. Next time I’d make the filling a day in advance if possible to allow the flavours to further develop. It was excellent as is but leftovers were even more flavourful. I also crumbled some blue cheese over the filling of my pie before topping w the crust. Excellent recipe – 10/10.

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