November 18, 2015

Steak and Ale Pie

Even though we've escaped the winter weather thus far, comfort food like this has been at the top of my list. I made this recipe from Foodness Gracious.  When my husband says I could make it again even without the puff pastry (sacrilege!), you know the inside is goodness.

I followed the recipe nearly exactly, with the exception of transferring the completed meat and vegetables into individual ramekins. Perhaps next time I'd switch up the veggies and add a few potatoes and carrots, but it was excellent as is.

Steak and Ale Pie
2 lbs. chuck roast steak
1/4 cup flour
3 Tbsp. canola oil
1 cup sliced onion
4 oz. diced prosciutto
1 large garlic clove, minced
1½ cups dark ale beer or stout, divided
1/4 cup Worcestershire sauce
2 Tbsp. tomato paste
1 Tbsp. sugar
1 Tbsp. fresh chopped rosemary
1 Tbsp. fresh chopped thyme
1 cup beef broth (I used water and a splash of liquid smoke)
1/2 tsp. salt
1/4 tsp. black pepper
7 oz. mushrooms, quartered
1 Tbsp. cornstarch
1 Tbsp. water
1 egg beaten
1 sheet frozen puff pastry, thawed

Preheat the oven to 300°F. Cut the chuck roast into cubes about 1½-2 inches, and place in a bowl. Toss the beef until covered evenly in the flour.

Heat the oil in a large pan, at least 10-inches wide, over a high heat. (I used my cast iron skillet for the entire cooking process.) Gently drop in half of the beef, and sear on each side until brown and crispy around the edges (about 2 minutes per side). Transfer to a plate, and sear the remaining meat, transferring it to rest with the rest of the meat.

Once the beef is out of the skillet, add the onion, garlic and Pancetta. Cook until the onion starts to get soft over a medium heat. Add a half cup of the beer, and deglaze the pan by scraping the bottom with a wooden spoon. Simmer for 2 minutes.

Add the Worcestershire sauce, tomato paste, sugar and herbs, and stir. Add the remaining 1 cup beer and the beef broth. Season with the salt and pepper.

Mix in the mushrooms, and the seared beef and stir to combine. Transfer the filling to a pie dish (or continue cooking if you use an oven-safe skillet. Bake in the oven for 2 hours, covered with foil. After 2 hours, cook for a further 30 minutes uncovered.

Take the pie out of the oven,  and raise the oven temperature to 400°F. Dissolve the cornstarch with the water. Add it to the pie filling, and gently stir through. If desired, transfer to individual ramekins at this point.

Unroll the pastry from its package into a square. Lift the pastry onto the pie, and brush it with the beaten egg. Place the pie back into the oven, and bake for another 30 minutes or until the pastry is a deep golden color and has risen up a little. It may take less time, but that's OK because your filling is already cooked.

Let rest for 5 minutes before serving. Serves 4-6.

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