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United Kingdom
Featured recipe
Europe
GB
A British pub favorite filled with tender beef, vegetables, and a rich ale gravy under crisp golden pastry.
35 min
2 hr 45 min
6 servings
Medium
3 hr 20 min
2 lb (900 g) beef chuck, cut into 1 inch cubes 1 1/2 tsp kosher salt 1/2 tsp black pepper 3 tbsp all purpose flour 2 tbsp neutral oil 1 large yellow onion, diced 2 carrots, cut into 1/2 inch pieces 8 oz (225 g) cremini mushrooms, quartered 3 garlic cloves, minced 2 tbsp tomato paste 1 1/2 cups (360 ml) brown ale 1 1/2 cups (360 ml) beef stock 1 tbsp Worcestershire sauce 1 tsp dried thyme 2 bay leaves 1 sheet puff pastry, about 9 oz (255 g), thawed 1 large egg 1 tbsp water
1. Heat the oven to 325°F (163°C). Pat the beef dry, season with salt and pepper, and toss with flour. 2. Heat 1 tablespoon oil in a Dutch oven over medium high heat. Brown half the beef for about 5 minutes. Transfer to a plate and repeat with the remaining oil and beef. 3. Lower the heat to medium. Add onion and carrots and cook for 6 minutes. Add mushrooms and cook for 5 minutes. Add garlic and tomato paste and cook for 1 minute. 4. Pour in the ale and scrape the bottom of the pot. Simmer for 3 minutes. 5. Add stock, Worcestershire sauce, thyme, bay leaves, and beef. Bring to a simmer, cover, and bake for 1 hour 45 minutes. 6. Uncover and cook for 20 to 30 minutes until the beef is tender and the gravy has thickened. Remove bay leaves and cool the filling for 20 minutes. 7. Raise the oven to 400°F (205°C). Put the filling in a 9 inch pie dish and cover with puff pastry. Trim the edge and cut three small vents. 8. Beat the egg with water and brush over the pastry. Bake for 25 to 30 minutes until golden. Rest for 10 minutes before serving.
SCHNAX TIP
Let the filling cool before adding the pastry so the pastry stays crisp. Use a brown ale that tastes good on its own and is not very bitter.