Easy Braised Beef & Ale Pie

2.3/5 rating (9 votes)
  • Serves: 4
  • Prep Time: 25 mins
  • Ready in: 2 hours, approx.
  • Difficulty: Easy
  • Print Recipe:
Easy Braised Beef & Ale Pie

A great favourite for all ages, the beer gives added flavour and you can use your favourite, its only half a pint. Serve with herb and garlic mash and red or green cabbage. It will set you up for the whole night.

Ingredients

  • 750g chuck steak, diced into 3cm pieces
  • 2 tbsp vegetable oil
  • ½ tbsp tomato puree
  • 2 small red onions, chopped
  • 1 large carrot peeled and chopped
  • 2 sticks celery, chopped
  • 1 tbsp creamed horseradish
  • 2 beef stock cubes, crumbled
  • 3 tbsp Worcester sauce
  • 2 tsp dried thyme
  • 2 tsp sugar
  • ½ pint best bitter
  • ½ pint of boiling water
  • salt and freshly ground black pepper
  • 2 x 24cm chilled, ready rolled discs, short crust pastry
  • 1 egg lightly beaten

Method

  • Preheat the oven to 160°C, Gas 3.
  • Using kitchen paper pat the meat dry.
  • Heat 1 tbsp of the oil in a deep casserole dish or ovenproof pan, then add the meat and cook until nicely browned all over.
  • Then add the tomato puree, onions, carrots, celery, horseradish, stock cubes, Worcester sauce, thyme and sugar.
  • Add the beer then enough boiling water to barely cover the meat and vegetables.
  • Season well with salt and pepper and bring to a gentle simmer.
  • Partially cover with a lid and gently simmer for 1½ -2 hours, nice and gently, until the meat just breaks apart when pressed, do not overcook. You may need to top up occasionally with a little boiling water.
  • Mix 3 tbsp flour with 2 tbsp cold water and stir into the gently simmering liquid, cook for say 2 minutes. it will thicken quickly.
  • Once cooked, remove from the oven and chill well.
  • Roll out the pastry and line a 24cm loose bottomed flan dish.
  • Leave plenty of spare pastry overlapping and trim.
  • Add the beef mixture, and leave nice and proud.
  • Lightly egg the rim.
  • Lay the second on top and seal the edges well, trim again and crimp.
  • Brush well with beaten egg and make 2 small incisions in the centre.
  • Bake at 180 C gas 4 for 35-40 minutes until well browned and hot.

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