STEAK & ALE PIE
3 tablespoons butter, divided
1.5 pounds boneless beef, chuck steak or stew meat, cut into 1″ cubes
2 medium onions chopped
3 stalks celery chopped
3 carrots sliced
3 cloves garlic
8 ounces mushrooms sliced
4 sprigs or fresh thyme
1 bottle of Guinness
¼ cup all purpose flour
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
2 refrigerated pie crusts, 1 if you’re only using a top crust
1 egg lightly beaten
deep dish pie pan or cast iron skillet
Over medium heat in a large pan, melt 2 tablespoons of butter. When hot, brown half of your meat, turning occasionally. Repeat with the remaining beef. Set aside.
Melt the remaining tablespoon of butter in the same pan and add the onions, celery, carrots, mushrooms, and thyme. Cook for 5 minutes, until the veggies begin to soften. When soft, add 1/2 bottle of beer and your beef. Stir. Reserve the remaining beer.
Sprinkle the flour over the mixture and stir, cook for 1 minute. Add in the broth, tomato paste, salt, pepper, and dijon mustard. Bring to a boil. Reduce heat to medium-low, cover, and simmer 1 to 1.5 hours until beef is very tender. Stir occasionally. As you cook this, you may find it needs more liquid. That’s where your remaining beer comes in. Add more beer as needed. I tend to use up the entire bottle of beer, but I always use lean stew meat. You may find you don’t need any more liquid. You’ll know. You want a nice sturdy gravy and super tender meat.
Preheat oven to 400°. Spray pie pan with nonstick spray. If you’re using only one crust, you can pour it into your pie pan or cast iron skillet now and let it cool for 20 minutes. After 20 minutes, place the crust over the filling, crimp the edges, and brush with the lightly beaten egg. Cut small slits in the top of the crust.
If you’re using two crusts, let your mixture rest for 20 minutes and place the bottom crust in your pan or skillet. After 20 minutes, place the beef mixture in the crust lined pan and top with the other pie crust. Crimp the edges, brush with the lightly beaten egg and cut slits in the top.
Bake for 20 to 25 minutes, until golden brown. Let stand for 5 minutes before cutting and serving.
Seems like a lot of work, right? It’s mostly passive time and it’s perfect for those cold wintery days when you’re stuck inside anyway. I find this to be a real crowd pleaser and something you can make ahead of time. You can put this pie together and put it in the fridge and bake when ready or you can put it together and freeze for later.
I don’t like to have a huge pie taking up space in my freezer so what I actually like to do is either double the filling and freeze half or make a single batch and freeze half right off the bat. It’s just me and wife. If it’s just me and her eating off this there’s no need for a huge pie. We’ll just make a smaller pie or make personal hand pies.
My wife experimented with making the filling in the pressure cooker. This is what’s different – only use 1/2 cup beef broth and 1/2 cup beer. Remove the flour completely and instead add 2.5 tablespoons of tapioca pearls when you put everything in the cooker. Also, she cuts the veggies a little bigger so they can withstand the pressure. Pressure for 35 minutes on high, or use the meat setting if you have an Instant Pot. The meat is super tender, as you can imagine, but she still has to use the simmer/sauté function to thicken just a tad, for about 10 minutes. If you don’t have tapioca pearls, you can make a cornstarch slurry at the end of cook time and simmer it until desired thickness.
So time saver? Yeah, but slow simmering beef in a cast iron pot…well there’s not much better than that.