Warm up your winter nights with this comforting steak and ale pie—a satisfying meal that’s sure to please the whole family. It can be eaten hot on the night or eaten the next day, either way, it will be absolutely delicious! Here’s how to make it.
- 1 1/2 pounds of beef chuck steak
- 1 onion
- 2 carrots
- 2 celery stalks
- 4 cloves of garlic
- 2 tablespoons all-purpose flour
- 1 cup of ale or stout beer
- 2 cups of beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- Black pepper
- 1 sheet puff pastry
- 1 egg, beaten (for egg wash)
- Olive oil for cooking
- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the beef chuck steak pieces and sear until browned on all sides. Remove the beef from the skillet and set aside. In the same skillet, add a bit more olive oil if needed, then sauté the finely chopped onion, diced carrots, diced celery, and minced garlic until softened.
- Sprinkle the flour over the sautéed vegetables and cook, stirring constantly, for 1-2 minutes to make a roux. Pour in the ale or stout beer, scraping the bottom of the skillet to loosen any browned bits. Let it simmer for a few minutes to cook off the alcohol.
- Stir in the beef broth, tomato paste, Worcestershire sauce, and dried thyme. Return the seared beef to the skillet. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer gently for 1 1/2 to 2 hours, or until the beef is tender and the flavors have melded together.
- Preheat your oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface until it’s large enough to cover your pie dish. Transfer the beef mixture to a pie dish. Brush the edges of the dish with beaten egg, then place the puff pastry over the top, pressing down gently to seal. Trim any excess pastry and crimp the edges with a fork.
- Brush the top of the pastry with more beaten egg for a golden finish. Cut a few slits in the center to allow steam to escape. Place the pie on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky. Remove the steak and ale pie from the oven and let it cool slightly before serving. Slice into portions and enjoy the comforting flavors of this hearty winter dish.