Ingredients with Measurements:
- 2 lbs. beef chuck, cut into 1-inch cubes
- 1 cup ale
- 1 cup beef broth
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp. tomato paste
- 2 tbsp. Worcestershire sauce
- 2 tbsp. all-purpose flour
- 2 tbsp. vegetable oil
- 1 tsp. dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- Large skillet or Dutch oven
- 9-inch pie dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
3. Add the beef cubes and cook until browned on all sides, about 5 minutes.
4. Remove the beef from the skillet and set aside.
5. Add the chopped onion and garlic to the skillet and cook until softened, about 3 minutes.
6. Add the tomato paste, Worcestershire sauce, and dried thyme to the skillet and stir to combine.
7. Sprinkle the flour over the onion mixture and stir to combine.
8. Gradually pour in the ale and beef broth, stirring constantly to prevent lumps.
9. Add the beef cubes back to the skillet and stir to combine.
10. Bring the mixture to a simmer and cook for 10-15 minutes, or until the sauce has thickened.
11. Season with salt and pepper to taste.
12. Transfer the beef mixture to a 9-inch pie dish.
13. Roll out the puff pastry sheet on a floured surface and cut a circle slightly larger than the pie dish.
14. Place the puff pastry over the beef mixture and press the edges to seal.
15. Brush the beaten egg over the puff pastry.
16. Cut a few slits in the top of the pastry to allow steam to escape.
17. Bake the pie for 30-35 minutes, or until the pastry is golden brown and puffed.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 465
Fat: 26g
Carbohydrates: 25g
Protein: 29g
Sodium: 590mg
Substitutions for ingredients:
- Beef chuck can be substituted with beef sirloin or stew meat.
- Ale can be substituted with beef broth or red wine.
- Puff pastry can be substituted with pie crust or biscuit dough.
Variations:
- Add diced carrots and celery to the beef mixture for added flavor and nutrition.
- Use chicken instead of beef for a chicken and ale pie.
- Add mushrooms to the beef mixture for a mushroom and ale pie.
Tips and tricks:
- Make sure to brown the beef cubes well to develop flavor.
- Use a fork to crimp the edges of the puff pastry to seal the pie.
- Let the pie cool for a few minutes before serving to allow the filling to set.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a large platter with a side of mashed potatoes and green beans.
Garnishes:
- Garnish the pie with chopped fresh parsley or thyme.
Pairings:
- Serve the pie with a glass of ale or red wine.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Green beans
Troubleshooting advice:
- If the pie crust is browning too quickly, cover it with foil to prevent burning.
- If the filling is too thin, add a slurry of cornstarch and water to thicken it.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover pie in the refrigerator within 2 hours of cooking.
Food history:
- Steak and ale pie is a traditional British dish that dates back to the 18th century.
Flavor profiles:
- The beef and ale mixture is savory and rich, with a hint of sweetness from the onions and Worcestershire sauce.
Serving suggestions:
- Serve the pie hot with a side of mashed potatoes and green beans for a hearty and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: British