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Beef and Ale Pie with Puff Pastry Crust
Created by: Howcan Team
Ingredients
- 2 lbs stewing beef, cubed
- 2 tbsp all-purpose flour
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup ale
- 2 cups beef stock
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 sheet of puff pastry, thawed
- 1 egg, beaten
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, toss the cubed beef with 2 tablespoons of flour until evenly coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic. Cook until softened, about 5 minutes.
- Add the diced carrots and celery to the skillet and cook for an additional 5 minutes.
- Return the browned beef to the skillet. Pour in the ale and beef stock. Stir in the tomato paste, Worcestershire sauce, and dried thyme. Season with salt and pepper.
- Bring the mixture to a simmer, then cover and cook for 1.5 hours, or until the beef is tender and the sauce has thickened.
- Transfer the beef and ale filling to a pie dish. Roll out the puff pastry sheet to fit the top of the pie dish. Place the pastry over the filling and trim any excess. Brush the pastry with beaten egg.
- Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
- Allow the pie to cool for a few minutes before serving. Enjoy!
The history of Beef and Ale Pie with puff pastry crust dates back to medieval England, where it was a staple dish enjoyed by the nobility and commoners alike. The rich and hearty filling of tender beef, onions, and carrots simmered in ale, encased in a flaky puff pastry crust, has been a beloved comfort food for centuries. Renowned chefs like Gordon Ramsay and Jamie Oliver have put their own modern twists on this classic dish, elevating it to gourmet status. In the UK, traditional pubs and gastropubs often serve exceptional versions of Beef and Ale Pie, with each region adding its own unique flair to the recipe. Today, the best versions of this dish can be found in cozy English pubs nestled in the picturesque countryside, where the aroma of slow-cooked beef and ale fills the air. 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, flaky puff pastry crust that crowns the dish. For those looking to explore alternative methods, some chefs recommend using shortcrust pastry for a more traditional touch, while others experiment with adding mushrooms or using different cuts of beef for a unique twist. Whether enjoyed in a quaint English village or recreated in a bustling urban kitchen, Beef and Ale Pie with puff pastry crust remains a timeless and comforting culinary delight.
150 min
6
550 calories
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