Tag Archives: Recipes

Perfect entrée for a snow-day: BEEF AND GUINNESS PIE

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Beef and Guinness Pie
Beef and Guinness Pie

This recipe originates from County Tipperary, Ireland (according to SAVEUR’S, Food for the Holidays issue – Winter, 2004.) A hearty Snow/Rainy-day-comfort-food entrée, this savory beef-pie will beckon you back to the fridge at 1:00 AM, and again at breakfast time. Purchase, at least, two 6-packs of Guinness Stout for 6-8 guests.

Start early – allow 5-6 hours, from start to serving. Thaw pastry 1/2 hour before meat-mixture is done.
Serves 6-8

3 Tbsp. tomato paste
3 1/2 cups beef stock
4 lbs. beef chuck, cut into 1″ cubes
1 1/2 lbs. white mushrooms, trimmed and quartered
1 large yellow onion, peeled, sliced and quartered
6 garlic cloves, peeled and chopped
2 cups Guinness Stout
1 1/2 cups flour
Salt and freshly ground black pepper
2 Tbsp. fresh thyme leaves, chopped
1 egg
1 lb. frozen puff pastry, thawed

Beef and Guinness Pie - Web Image
Beef and Guinness Pie - Web Image

1) Preheat oven to 325′. Put tomato paste into a large bowl, add stock and stir until paste dissolves. Add beef, *mushrooms, onions, garlic, thyme and stout, and stir well. Sprinkle flour over beef mixture, season to taste with salt and pepper and stir well. Transfer to a deep 10 1/2″ x 12 1/2″ baking dish set on a large baking sheet. Cover dish with foil. Bake, stirring occasionally, until meat is very tender, 3 1/2 – 4 hours.

(One-half hour before pie has finished cooking, thaw puff pastry.)
2) Beat egg and 1 tsp. water together in a small bowl and set aside. Roll puff pastry out on a lightly floured surface to a *1/4″ thickness, 2″ wider than baking dish. Remove baking dish (fully cooked pie) from oven and uncover. Drape pastry over dish and brush with egg wash. Return baking dish to oven and bake until pastry is puffed and deep golden brown, about 40 minutes. Garnish with spearmint sprigs, if you like.

[I prefer 4-leaf clovers if I can find them – LVBC].

*Hints and suggestions: (a) If mushrooms are small (quarter-size) just halve them. If they are half-dollar size, quartering them is fine – small bits of mushroom disappear after 4 hours of cooking. (b) I prefer a pastry thickness of 1/8″ [LVBC] (c) Guinness draft can be substituted for the stout, for a slightly milder version. (d) Let the pie cool down before serving – 20 minutes. (g) For two to four people, use a round 8″ x 4″ deep baking dish and halve the recipe.

Serve with a glass of the Guinness or a solid Red wine.

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Las Vegas Buffet Club’s Icy Watermelon Sorbet

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Icy Watermelon Sorbet
Icy Watermelon Sorbet

I got the basic recipe for this Icy Sorbet from Carol Alt’s raw food cookbook. I embellished the recipe with a few new ingredients.


1/2 seedless watermelon
1/2 medium lime
1/4 cup orange juice
1/2 tsp. cinnamon
dash of cayenne pepper
1 tsp. sugar-free, Raspberry Jell-O

– scoop out the pulp from the watermelon and puree in a blender or food processor until liquefied, retain the shell
– add the juice from the lime, orange juice, cinnamon, cayenne and Jell-O
– blend again, adding water if necessary
– pour into an ice-cube tray and freeze
– when the mixture is frozen, remove the cubes and place them in the blender
*blend until the “sorbet” has the consistency of a snow cone
– place in a pint deli-container or used ice-cream container and freeze

– remove the container and let stand, at room temperature, 20-30 minutes before you’re ready to serve; the mixture should have the consistency of slushy, snow cone ice.
– mix it up and place the icy-sorbet into the watermelon shell to serve or serve it in an ice-cream dish
*pulse the blender while pushing the cubes into the blade with a wooden spoon
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Carol Alt’s website
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