Description
Tender beef stew meat simmered in a rich ale-based sauce with aromatic vegetables and herbs, topped with flaky puff pastry to create comforting individual steak and ale pot pies. Perfect for chilly days, these hearty pies combine the depth of slow-cooked beef with the light crispness of baked pastry.
Ingredients
Beef and Sauce:
- 1.5 pounds beef stew meat, cubed
- 1 onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup ale or dark beer
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 1 tablespoon flour
- Salt and pepper to taste
Pastry and Finishing:
- 1 sheet puff pastry
- 1 tablespoon butter or oil
- 1 egg (for egg wash)
Instructions
- Brown the Beef: In a large skillet or saucepan, heat the butter or oil over medium-high heat. Add the cubed beef stew meat and brown it on all sides to develop a rich flavor. Once browned, remove the beef and set it aside.
- Sauté Vegetables: In the same pan, add the chopped onion, diced carrots, and minced garlic. Cook them over medium heat until they soften and become fragrant, about 5 minutes.
- Create the Sauce Base: Stir in the flour and tomato paste with the vegetables, cooking for a minute to remove the raw flour taste. This will help thicken the sauce later.
- Add Liquids and Seasoning: Pour in the ale and beef broth, stirring to combine. Add the thyme, and season with salt and pepper to taste. Return the browned beef to the pan.
- Simmer Stew: Reduce the heat to low and let the mixture simmer gently for about 45 minutes, or until the beef is tender and the sauce has thickened nicely.
- Prepare Pot Pies: Spoon the beef and vegetable mixture evenly into individual ramekins or small oven-safe dishes.
- Top with Puff Pastry: Roll out the puff pastry if needed to fit over the ramekins. Cover each filled ramekin with pastry, pressing the edges to seal. Brush the pastry with beaten egg to achieve a golden, shiny finish when baked.
- Bake: Place the prepared ramekins on a baking tray and bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the puff pastry is puffed up and golden brown.
- Serve: Allow the pot pies to cool slightly before serving to enjoy the comforting layers of tender beef and flaky pastry.
Notes
- These pot pies can be made as one large pie in a bigger dish instead of individual servings.
- For a deeper, richer flavor, substitute the ale with a stout beer.
- Ensure the beef is well-browned to develop the best flavor in the stew.
- Use fresh thyme if available for a more vibrant herb taste.
- If puff pastry is unavailable, a shortcrust pastry can be used as an alternative.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish, Comfort Food
- Method: Stovetop, Baking
- Cuisine: British Inspired
