Ingredients with Measurements:
- 1 lb. beef stew meat, cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. vegetable oil
- 2 tbsp. all-purpose flour
- 1 can (14 oz.) beef broth
- 1 can (14 oz.) ale or beer
- 1 packet (1.9 oz.) Bisto gravy granules
- 2 bay leaves
- 1 tsp. dried thyme
- Salt and pepper, to taste
- 2 sheets puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic to the pot and cook until softened, about 3-5 minutes.
4. Sprinkle the flour over the beef and onion mixture and stir to coat.
5. Pour in the beef broth and ale or beer, stirring to combine. Add the Bisto gravy granules, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 1-2 hours, or until the beef is tender and the sauce has thickened.
6. Remove the bay leaves from the pot and transfer the beef mixture to a 9-inch pie dish.
7. Roll out the puff pastry sheets on a floured surface until they are large enough to cover the pie dish. Place one sheet over the beef mixture, trimming any excess pastry. Use a fork to prick a few holes in the pastry.
8. Brush the beaten egg over the pastry, then place the second sheet of pastry on top, trimming any excess pastry. Use a fork to crimp the edges of the pastry together.
9. Brush the remaining beaten egg over the top of the pastry.
10. Bake the pie for 30-35 minutes, or until the pastry is golden brown and puffed.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 550
Fat: 33g
Carbohydrates: 37g
Protein: 22g
Sodium: 800mg
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or pork stew meat.
- Vegetable oil can be substituted with olive oil or canola oil.
- All-purpose flour can be substituted with gluten-free flour.
- Ale or beer can be substituted with beef broth or red wine.
- Bisto gravy granules can be substituted with cornstarch or arrowroot powder.
Variations:
- Add diced carrots and celery to the beef mixture for added flavor and nutrition.
- Use a different type of meat, such as chicken or turkey, instead of beef.
- Add mushrooms or peas to the beef mixture for added texture and flavor.
Tips and tricks:
- Make sure to brown the beef well before adding the onion and garlic to the pot.
- Use a fork to prick holes in the pastry before baking to prevent it from puffing up too much.
- Serve the pie with a side of mashed potatoes or roasted vegetables.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the pie in the oven and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a large platter with a side of mashed potatoes and roasted vegetables.
- Garnish the pie with chopped fresh herbs, such as parsley or thyme.
Pairings:
- Serve the pie with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the sauce is too thin, add a little more flour or Bisto gravy granules to thicken it up.
- If the pastry is not browning evenly, rotate the pie dish halfway through baking.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover pie in the refrigerator and consume within 3 days.
Food history:
- Beef and ale pie is a traditional British dish that dates back to the Middle Ages. It was often served as a hearty meal for laborers and farmers.
Flavor profiles:
- This dish has a rich, savory flavor from the beef and ale, with hints of thyme and garlic.
Serving suggestions:
- Serve the pie hot out of the oven with a side of mashed potatoes and roasted vegetables for a comforting and satisfying meal.
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Region: British