Steak and Ale Pie (Nut-Free)

Ingredients

• about 680 g Stewing Beef
• 2 tbsp Olive Oil
• 1 large Onion
• 2 medium Carrots
• 2 stalks Celery
• 2 cloves Garlic
• 2 tbsp Plain Flour
• 2 cups Beef Broth
• 1 cup Dark Ale
• 1 tbsp Worcestershire Sauce
• 1 tsp Dried Thyme
• 1 Bay Leaf
• 1 tbsp Cornstarch
• 2 tbsp Water
• 1 sheet Puff Pastry
• 1 Egg
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 165°C (160°C). Heat the 2 tbsp of Olive Oil in a large pot or Dutch oven over medium-high heat. Season the about 680 g Stewing Beef with 1/2 tsp Salt and 1/4 tsp Black Pepper, then sear the beef in batches until well browned on all sides; remove all the beef from the pot and set it aside.
2. 2Add the 1 large Onion (chopped into 1.27 cm pieces), 2 medium Carrots (chopped into 1.27 cm pieces), and 2 stalks Celery (chopped into 1.27 cm pieces) to the same pot. Cook over medium heat for about 5 minutes, stirring occasionally, until the vegetables have softened. Stir in the 2 cloves Garlic (minced) and the 2 tbsp Plain Flour, cooking for 1 minute more while stirring constantly.
3. 3Gradually whisk in the 2 cups Beef Broth and 1 cup Dark Ale, scraping the bottom of the pot with a spoon to loosen any browned bits. Stir in the 1 tbsp Worcestershire Sauce, 1 tsp Dried Thyme, and 1 Bay Leaf. Return all the seared about 680 g Stewing Beef to the pot and bring the mixture to a gentle simmer over medium heat.
4. 4Cover the pot with a lid and carefully transfer it to the preheated oven at about 165°C (160°C). Bake for 2 to 2.5 hours, or until the beef is very tender and easily pulls apart with a fork. Remove the pot from the oven and carefully discard the 1 Bay Leaf.
5. 5In a small bowl, whisk together the 1 tbsp Cornstarch and 2 tbsp Water until smooth to create a slurry. Stir this cornstarch slurry into the hot beef mixture in the pot. Place the pot back on the stovetop over medium heat and simmer, stirring occasionally, for 2-3 minutes, or until the gravy has visibly thickened.
6. 6Increase the oven temperature to about 205°C (200°C). Pour the entire beef mixture into a pie dish. Carefully place the 1 sheet Puff Pastry over the beef mixture, trimming any excess pastry from the edges of the dish and crimping the edges to seal it. In a small bowl, whisk the 1 Egg to create an egg wash, then brush it evenly over the top of the puff pastry. Bake for 20 to 25 minutes, or until the puff pastry is golden brown and puffed up. Let the pie rest for 5-10 minutes before serving, as this allows the filling to set slightly and prevents burns.

Substitutions

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