Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 pounds beef chuck steak, cubed
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 cups beef stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh thyme leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 cups ale
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 sheets frozen puff pastry, thawed
Special Equipment Needed:
- Large skillet
- Oven-safe baking dish
- Rolling pin
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium-high heat. Add beef cubes and cook until browned, about 5 minutes. Add onion and garlic and cook until softened, about 5 minutes.
3. Sprinkle flour over the beef mixture and stir to combine. Add tomato paste, beef stock, Worcestershire sauce, thyme, oregano, black pepper, and salt. Bring to a boil, reduce heat to low, and simmer for 30 minutes.
4. Add ale and simmer for an additional 15 minutes.
5. Meanwhile, melt butter in a small saucepan over medium heat. Add flour and whisk until combined. Cook for 1 minute, stirring constantly.
6. Remove from heat and stir into the beef mixture.
7. Transfer the beef mixture to an oven-safe baking dish.
8. Roll out puff pastry sheets on a lightly floured surface. Cut into circles slightly larger than the baking dish. Place one pastry circle on top of the beef mixture, pressing down lightly to seal. Cut a few slits in the top of the pastry.
9. Place the baking dish on a baking sheet and bake in preheated oven for 25 minutes, or until pastry is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 1 hour 10 minutes
Temperature: 375 degrees F (190 degrees C)
Serving Size: 8
Nutritional Information:
Calories: 437
Fat: 20.3g
Carbohydrates: 25.2g
Protein: 33.3g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil.
- Beef chuck steak can be substituted with stewing beef.
- Onion can be substituted with shallots.
- Garlic can be substituted with garlic powder.
- All-purpose flour can be substituted with whole wheat flour.
- Beef stock can be substituted with vegetable stock.
- Worcestershire sauce can be substituted with soy sauce.
- Ale can be substituted with beer.
- Butter can be substituted with margarine.
- Frozen puff pastry can be substituted with homemade pastry.
Variations:
- Add mushrooms to the beef mixture for extra flavor.
- Substitute the ale with red wine for a richer flavor.
- Add other herbs and spices to the beef mixture, such as rosemary, sage, or nutmeg.
Tips and Tricks:
- Make sure to brown the beef cubes well to get a deeper flavor.
- If the beef mixture is too thick, add a little more beef stock or ale.
- If the pastry is browning too quickly, cover the top of the pie with foil.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a 350 degree F (175 degree C) oven for 15 minutes, or until heated through.
Presentation Ideas:
- Serve with mashed potatoes and steamed vegetables.
- Garnish with fresh thyme leaves.
Garnishes:
- Fresh thyme leaves
- Chopped parsley
Pairings:
- Red wine
- Roasted vegetables
Suggested Side Dishes:
- Mashed potatoes
- Steamed vegetables
- Roasted potatoes
Troubleshooting Advice:
- If the pastry is too dry, add a little more butter or oil.
- If the pastry is too wet, add a little more flour.
Food Safety Advice:
- Keep the beef mixture refrigerated until ready to use.
- Make sure the beef is cooked through before serving.
Food History:
Steak and ale pie is a traditional British dish that dates back to the 19th century. It is believed to have originated in the North of England, where ale was widely available.
Flavor Profiles:
This dish has a savory flavor with notes of beef, ale, and herbs.
Serving Suggestions:
- Serve with mashed potatoes and steamed vegetables.
- Serve with a side salad.
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Region: British