Steak and Ale Pie

Summary

Ingredients

• 1 kg beef for braising
• 2 carrot (s)
• 2 onions)
• 200 g mushrooms
• 1 piece (s) celery
• 1 large clove garlic
• 440 ml beer (Guinness Draft or Stout)
• 300 ml beef broth
• 3 tablespoon seasoning sauce (brown sauce, e.g. from HP), alternatively Worcestershire sauce
• 2 bay leaves
• 4 sprigs thyme, fresh, alternatively a teaspoon dried
• 3 tablespoon flour
• Cornstarch, for binding
• 1 packet puff pastry, frozen
• 1 egg (s)
• salt and pepper
• 1 teaspoon sugar

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Instructions

1. First peel the vegetables, cut the carrots into 2cm pieces, dice the onions and celery a little finer. If you get button mushrooms (mini mushrooms), you use them whole, larger ones cut in half. Roast everything together in a pan vigorously in a little oil, add the diced garlic clove towards the end and fry only briefly (otherwise it will be bitter). Transfer everything to a casserole.
2. The braised meat does not have to be a noble cut and should not be too lean. We had a great piece of high rib (bone-free), the long braising makes it super tender too.
3. Cut the beef into cubes, approx. 3 x 3 cm, and season well with pepper and salt. Then dust with the 3 tablespoons of flour and carefully roll the meat cubes in it so that all cubes are completely floured. Now heat up the pan again and fry the meat cubes well in 2 - 3 portions one after the other. They should be noticeably browned, then the dish will also get a nice dark color.
4. Add the meat to the vegetables, Guinness, stock and brown sauce (or Worcester sauce) so that everything is well covered. Add the bay leaves and thyme (tied together) and bring to the boil. If the sauce tastes a bit bitter now - don`t panic, the alcohol from the beer is still in it. This disappears if you give the dish a rolling boil for a few minutes, i.e. let it boil wildly for a few minutes.
5. Now put the lid on and be patient - it should simmer for at least 3 hours on the lowest flame. Longer is not bad, the meat cubes may disintegrate - I think that`s delicious. Finally, season to taste with pepper and salt and thicken with a little cornstarch according to your own preference.
6. At the end of the braising time, fold the puff pastry squares into triangles, whisk the egg with a tablespoon of water and add a little salt. Brush the triangles with it, bake for about 20 minutes according to the instructions on the package. It is often served in English pubs (puff pastry on the side). If you want to serve home cooking suitable for Sundays, you can also fill the meat mixture into a large baking dish, cover it with puff pastry and bake it in the oven.
7. Mashed potatoes (creamy mash) are often served with it, and coleslaw is also delicious.
8. Enjoy your meal!

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