Romanian Beef and Beer Pie

Ingredients

In this Romanian adaptation of the Beef and Guinness Pie, we replace the Guinness stout with a locally brewed Romanian beer. Additionally, we incorporate traditional Romanian herbs and spices to infuse the dish with authentic flavors. The pastry crust is also adjusted to reflect the traditional Romanian pie-making techniques, resulting in a slightly different texture and taste. We alse have the original recipe for Beef and Guinness Pie, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, diced 2 potatoes, diced
• 1 cup (240ml) Romanian beer 1 cup (240ml) Romanian beer
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• 1 sheet of puff pastry 1 sheet of puff pastry

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
3. 3.
   Add the beef cubes to the pan and cook until browned on all sides.
4. 4.
   Stir in the carrots, potatoes, tomato paste, thyme, rosemary, salt, and pepper. Cook for a few minutes until the vegetables are slightly softened.
5. 5.
   Pour in the Romanian beer and bring the mixture to a simmer. Cover the pan and let it cook for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Transfer the beef filling to a pie dish and cover it with the puff pastry sheet, trimming any excess dough. Make a few small slits on the top to allow steam to escape.
7. 7.
   Bake the pie in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Beef — For a more tender result, choose a cut of beef that is suitable for slow cooking, such as chuck or stewing beef.
• Romanian beer — Opt for a locally brewed Romanian beer with a rich and malty flavor to enhance the taste of the dish.
• Puff pastry — If you prefer a lighter crust, you can use phyllo dough instead of puff pastry. Just layer the sheets of phyllo dough on top of the filling, brushing each layer with melted butter.

Tips & Tricks

• To enhance the flavors, marinate the beef in the Romanian beer, garlic, and herbs for a few hours before cooking.
• For a richer taste, you can add a splash of red wine to the filling.
• Serve the pie with a dollop of sour cream on top for a traditional Romanian touch.
• Leftovers can be reheated in the oven for a few minutes to regain their crispiness.
• This pie pairs well with a fresh green salad on the side.

Serving advice

Serve the Romanian Beef and Beer Pie hot, straight from the oven. Cut it into generous slices and accompany it with a side of sour cream and a fresh salad for a complete and satisfying meal.

Presentation advice

Present the pie on a rustic serving platter, allowing the golden-brown crust to take center stage. Garnish with a sprig of fresh rosemary or thyme for an elegant touch.