This hearty dish is comfort food at its finest thanks to the steak and potato filling. But even the buttery, chive crust will impress your dinner guests.
Ingreadient
- 2 Tbsp. olive oil, divided
- 2 lb. beef chuck, cut into 1-inch cubes
- 1 1/2 tsp. kosher salt, divided, plus more to taste
- 1/2 tsp. ground black pepper
- 2 Tbsp. salted butter
- 2 carrots, cut into 1-inch chunks
- 2 garlic cloves, chopped
- 1 onion, diced
- 1/4 c. all-purpose flour, divided
- 1 Tbsp. tomato paste
- 1 c. stout beer (such as Guinness)
- 1 c. low-sodium beef broth
- 1 lb. baby red potatoes, quartered
- 1 1/2 c. all-purpose flour, plus more for dusting
- 1/2 tsp. kosher salt
- 1 1/2 sticks (12 tablespoons) cold salted butter, cut into small pieces
- 1 large egg yolk, plus 1 whole egg
- 1 Tbsp. distilled white vinegar
- 1/4 c. chopped fresh chives
Direction
- For the filling: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Pat the beef dry and season with 1 teaspoon salt and the pepper. Add half of the beef to the pot and cook, turning, until browned all over, 4 to 5 minutes; remove to a plate. Add the remaining 1 tablespoon olive oil to the pot and repeat with the remaining beef; remove to the plate.
- Melt the butter in the pot and add the carrots, garlic, and onion. Cook, stirring, until starting to soften, 3 to 4 minutes. Stir in 1 tablespoon flour and the tomato paste. Stir 1 minute, then add the beer, beef broth, and the remaining 1/2 teaspoon salt. Return the beef to the pot. Bring to a boil, then reduce to a simmer; cover and simmer gently until the meat is tender, 45 minutes to 1 hour. Add the potatoes; simmer, covered, until just tender, 15 more minutes.
- Combine the remaining 3 tablespoons flour with 1/3 cup water in a bowl; stir until dissolved. Add to the pot, stir, and simmer, uncovered, until thickened, 5 minutes. Taste and add more salt if needed. Remove from the heat and transfer to a 9-inch deep-dish pie plate. Let cool 45 minutes.
- Meanwhile, for the crust: Combine the flour and salt in a large bowl. Using a pastry cutter, work the butter into the flour until it resembles tiny pebbles.
- Beat the egg yolk with 2 tablespoons of ice water in a small bowl with a fork; add to the flour along with the vinegar and chives. Stir together and knead a few times in the bowl. If the dough is still crumbly, add more ice water a tablespoon at a time until the dough holds together when pinched. Turn out the dough onto a clean work surface; knead until it comes together into a ball. Pat into a disk and wrap in plastic. Refrigerate 30 minutes and up to overnight.
- Preheat the oven to 400°. Roll out the dough on a floured surface into a 13-inch round. Lay the dough over the filling in the pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Cut 3 small slits in the center for steam vents. Beat the whole egg in a bowl with a fork, then brush the beaten egg all over the dough. Place the pie plate on a baking sheet to catch and drips. Bake until the crust is crisp and golden and the filling is bubbling, 40 to 45 minutes.
