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Beef and Ale Pie
Created by: Howcan Team
Ingredients
- 2 lbs stewing beef, cubed
- 2 onions, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup ale
- 1 cup beef stock
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
- 2 sheets of puff pastry
- 1 egg, beaten
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, heat some oil over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef and set aside.
- In the same pot, add the onions, carrots, and celery. Cook until softened, about 5 minutes. Add the garlic and cook for another minute.
- Stir in the flour and cook for 1-2 minutes. Pour in the ale and beef stock, stirring to combine. Add the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Return the beef to the pot and bring to a simmer. Cover and cook for 1.5 hours, or until the beef is tender.
- Transfer the beef mixture to a pie dish. Place one sheet of puff pastry over the filling and trim any excess. Brush the edges with beaten egg. Place the second sheet of puff pastry over the top, pressing the edges to seal. Brush the top with more beaten egg.
- Bake for 25-30 minutes, or until the pastry is golden brown and puffed. Allow to cool for a few minutes before serving. Enjoy!
Beef and ale pie is a classic British dish with a rich history dating back to the medieval times. The pie was originally created as a way to preserve meat by encasing it in a sturdy pastry crust. The addition of ale not only added flavor but also helped to tenderize the tough cuts of beef. This hearty and comforting dish has been a staple in British cuisine for centuries, with each region putting its own unique spin on the recipe. Chefs like Gordon Ramsay and Jamie Oliver have popularized their own versions of the beef and ale pie, adding modern twists to the traditional recipe. Today, the best versions of this dish can be found in cozy pubs and traditional British restaurants, where the tender chunks of beef are slow-cooked in a rich, savory ale gravy and encased in a flaky, buttery pastry crust. The key to a perfect beef and ale pie lies in the quality of the beef, the depth of flavor in the ale-infused gravy, and the golden, crispy crust that encases the filling. While some recipes call for a puff pastry topping, others opt for a more traditional shortcrust pastry. Whichever method you choose, the result is a delicious, comforting pie that is perfect for a cozy night in or a hearty meal with friends and family.
150 min
6
450 calories
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