Steak and Onion Pie (Print Version)
# Ingredients:
→ Meat
01 -
1.5 pounds beef chuck, top round or beef stew meat, cut into bite-sized pieces
→ Vegetables
02 -
1 yellow onion, diced
03 -
2 carrots, peeled and diced
04 -
2 celery stalks, diced
05 -
2 garlic cloves, minced
06 -
1 pound yellow potatoes, quartered
→ Pantry Items
07 -
½ cup all-purpose flour (plus 3 tablespoons for thickening)
08 -
1 teaspoon salt
09 -
½ teaspoon black pepper
10 -
1 teaspoon smoked paprika
11 -
2 tablespoons tomato paste
12 -
1 tablespoon Worcestershire sauce
13 -
2 tablespoons olive or avocado oil
→ Fresh Herbs
14 -
2 sprigs fresh thyme
15 -
1 sprig fresh rosemary
16 -
1 bay leaf
→ Liquids
17 -
1 (12 ounce) can or bottle pale ale, amber ale, or light brown ale, porter or stout
18 -
2 cups beef broth
→ Pastry
19 -
2 pie crusts
20 -
1 egg yolk
# Instructions:
01 -
In a large dutch oven or sauce pan, heat 2 tablespoons of olive or avocado oil over medium-high heat. Add diced onion, carrots, and celery. Sauté for a few minutes until vegetables begin to soften and the onion is translucent.
02 -
In a bowl, toss the meat in ¼ cup of flour to coat. Add the meat to the pan with the vegetables and sauté until browned on all sides.
03 -
Add in garlic, paprika, salt, pepper, thyme, rosemary, bay leaves and tomato paste. Stir to combine and coat the meat and vegetables.
04 -
Add the potatoes to the pot and pour in the Worcestershire sauce, beer and beef broth, scraping the bottom of the pan to release the browned bits.
05 -
Cover and simmer over medium-low heat for 45-50 minutes or until the potatoes are tender and meat is fully cooked.
06 -
Make a slurry with 3 tablespoons of flour and ½ cup of cold water in a separate bowl, then pour into the stew to thicken it. Stir thoroughly and turn off the heat.
07 -
Preheat the oven to 220°C (425°F). Unroll one refrigerated pie crust and press into a 23-cm (9-inch) pie pan.
08 -
Fill the pie dish with the stew filling. Roll out the second pie crust and cover the pie. Brush the top crust with egg yolk and cut a couple of slits in the center of the crust to allow steam to escape.
09 -
Bake for 25-30 minutes until the crust is golden brown and filling is bubbling.
10 -
Let the pie rest for 5-10 minutes before slicing and serving to allow the filling to set.
# Notes:
01 -
This hearty pie can be made a day ahead and reheated before serving.
02 -
For a richer flavor, try using a darker beer like stout or porter.
03 -
Leftover pie can be stored in the refrigerator for up to 3 days.