skinnymixer's Beef & Guinness Pie Filling
- 3 medium brown onions peeled, quatered
- 3 garlic cloves peeled
- 20 g olive oil
- 700 g gravy beef diced small (like 1.5-2cm cubes)
- 200 g Guinness
- 200 g liquid beef stock or 200 g or 7 oz water + 1/2 Tbsp beef stock concentrate
- 30 g tomato paste
- 20 g worcestershire sauce
- 1/2 - 1 tsp salt
- 1/2 tsp cracked black pepper
Put onion and garlic into mixer bowl, chop for 3 sec/speed 9/MC on. Scrape bowl down.
Add oil and cook for 5 min/100°C or 212°F/speed 1/MC off.
Add remaining ingredients and cook for 40 min/steaming temp/slowest speed/MC off. Put the simmering basket over the hole to avoid making a mess of your kitchen.
You may need a little more time depending on your thermal cooker - because beef tends to have different water content levels, watch this recipe closely towards the end to avoid the meat disintegrating or drying out.
Note: if your pie filling is too watery, remove your meat now and cook the liquid down for a further 5-10 min/steaming temp/speed 1/MC off or until reduced.
Note: If cooking into a pie, let the dish sit for 10-20 mins after baking in the oven before serving for the mixture to thicken and settle.
You can make this gluten free by using a mixture of GF vegemite and liquid beef stock to replace the Guinness.
Use your blunt blade for this recipe.
At step 1 add on 1-3 seconds if onion requires further chopping.
At step 3 use speed 1 and ST temp if using an Intelli and speed 1 and 120°C or 250°F if using a Supercook.
If using step 4 use ST temp with an Intelli and 120°C or 250°F if using a Supercook.
Serving: 121g | Calories: 199kcal | Carbohydrates: 4.6g | Protein: 21g | Fat: 9.3g | Saturated Fat: 2.9g | Sodium: 223mg | Sugar: 3.4g