Equipment
Ingredients
Beef and Base
- 800 g beef chuck steak, diced into 3cm cubes
- 30 g all-purpose flour
- 5 g fine sea salt
- 2 g black pepper, freshly cracked
- 30 ml vegetable oil
- 150 g smoked streaky bacon, roughly chopped
Aromatics and Liquids
- 2 yellow onion, chopped
- 3 garlic, minced
- 250 g cremini mushrooms, quartered
- 15 g tomato paste
- 500 ml brown ale
- 250 ml beef stock
- 15 ml worcestershire sauce
- 3 g fresh thyme, leaves picked and chopped
Pastry Finish
- 320 g puff pastry, chilled and ready-rolled
- 1 egg, beaten
Nutrition (per serving)
Method
Prepare the raw beef chuck by tossing it with the all-purpose flour, fine sea salt, and black pepper until completely coated. Always use a dedicated cutting board and utensils like tongs for raw meat, and wash hands thoroughly to prevent cross-contamination.
Heat the vegetable oil in a large Dutch oven over medium heat. Fry the chopped smoked bacon until the fat fully renders and the edges turn crisp. Remove the bacon with a slotted spoon and set it aside.
In the same pot using the rendered bacon fat, sear the floured beef in small batches to avoid overcrowding the pan and steaming the meat. Cook until deeply browned on all sides. Remove the seared beef and set aside.
Add the chopped yellow onions and quartered cremini mushrooms to the pot. Sauté until the onions soften completely and the mushrooms release their moisture and begin to take on color.
Stir in the minced garlic and tomato paste. Cook for 2 minutes to gently caramelize the paste and remove its harsh raw flavor.
Pour in the brown ale to deglaze the pan, actively scraping the bottom of the pot with a wooden spoon or tongs to release all the highly flavored browned bits. Bring the liquid to a boil and allow it to reduce by one third.
Return the seared beef and bacon to the pot. Stir in the beef stock, Worcestershire sauce, and fresh thyme. Cover the pot and simmer gently over low heat for 2 hours. Ensure the beef reaches an internal temperature well above 74°C (165°F) and becomes completely fork-tender while the rich gravy reduces and thickens.
Remove the pot from the heat. Allow the filling to cool to room temperature. This crucial step prevents the hot steam of the filling from prematurely melting the butter layers in the puff pastry lid during assembly.
Preheat the oven to 200°C (400°F).
Transfer the cooled beef and ale filling to a pie dish. Drape the sheet of chilled puff pastry over the dish, trimming any excessive overhang, and firmly crimp the edges to the rim of the dish to seal. Brush the surface evenly with the beaten egg and cut a small cross or vent in the center for steam to escape.
Bake the pie in the preheated oven for 30 to 35 minutes until the puff pastry is fully risen, deeply golden brown, and delightfully crisp.
Chef's Notes
- For the deepest, most complex flavor profile, make the pie filling a day in advance and store it in the refrigerator overnight. This allows the savory notes of the ale and the umami of the mushrooms to completely permeate the beef.
- Choose a robust, malty brown ale or traditional stout for the gravy. Avoid heavily hopped craft IPAs, as the boiling and reduction process will concentrate the hops and turn your beautiful gravy unpleasantly bitter.
- Temperature management is key for perfect pastry. Ensure your puff pastry remains in the refrigerator until the exact moment you need it. Cold butter hitting a fiercely hot oven creates the rapid steam expansion necessary for maximum flakiness.
Storage
Refrigerator: 3 days — Store the pastry separate from the filling if possible to maintain crispness.
Freezer: 3 months — Freeze the unbaked pie or freeze the filling separately.
Reheating: Reheat in the oven at 180C for 20 minutes to restore the pastry texture.
