Steak and Ale Pie: Football Foodie Winter Delight
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Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Hearty steak pie seasoned with mushrooms, ale, pancetta, onions, carrots and herbs will you through the coldest winter games.
Ingredients
  • 2 - 2.5 lbs beef, fat trimmed cubed (Chuck or braising beef. I prefer to use half chuck and half tenderloin tips.)
  • 4 ounces cubed pancetta, or 4 slices of lean bacon
  • 8 ounces crimini mushrooms, sliced
  • 10 ounces pearl onions, blanched, peeled and halved
  • ½ cup sliced carrots (about two-three medium carrots)
  • 3 gloves of garlic, minced
  • 8 tablespoons butter, divided
  • 8 ounces of beef stock
  • 14 ounces of British ale, preferably a strong ale
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2-3 sprigs fresh thyme
  • 2-3 sprigs fresh marjoram
  • 2 bay leaves
  • 1 sheet of puff pasty (1/2 pound will do)
  • 1 egg
  • 3-4 tablespoons of flour
  • salt and pepper
Instructions
  1. Season the flour with about a teaspoon each of salt and pepper.
  2. Toss the beef with the seasoned flour mixture until well coated.
  3. In a large pot, melt 6 tablespoons of butter over high heat.
  4. When the pan is very hot, add the cubed beef and brown on all sides. The key here is to keep the heat up so the meat gets evenly browned, as the sear is going to help give the dish its rich flavor. Stir the meat often for even browning.
  5. Once the meat has been browned, remove it from the pot and set it aside.
  6. Turn the heat down on the pot and toss in the cubed pancetta.
  7. When the pancetta is mostly cooked, add in the sliced pearl onions. If there is not enough fat from the pancetta left in the bottom of the pot to prevent the onions from sticking, add in the remaining 2 tablespoons of butter
  8. Cook for a few minutes or until the onions have started to soften.
  9. Add the garlic and cook for a minute or two more.
  10. Once the onions and the garlic have softened, stir in the beef stock and bring to a simmer.
  11. After the stock has come to a simmer, slightly tilt the pan and pour in the beer. You want to either deglaze the bottom of the pan with the beer directly, or scrap with a wooden spoon until all the flavorful brown bits have made their way back into the liquids.
  12. Add the herbs, Worcestershire sauce, tomato paste and carrots and bring to low boil.
  13. Toss in the mushrooms and cook for a few minutes more.
  14. Then add the beef back into the pot.
  15. Bring to a low simmer and cover.
  16. Let it simmer, stirring occasionally and making sure nothing stick to the bottom of the pot, for an hour and a half.
  17. Once you've reached the final 30 minutes of stewing the meat, preheat the oven to 425ยบ and set out the pastry to thaw for rolling out.
  18. Remove the bay leafs and check for seasoning, adding more salt or pepper to taste.
  19. Pour the steak and ale mixture into a 2 quart baking dish. I prefer to use a 11 x 8-inch dish since it's easier to cut it into servings once the pie is done. Be sure to scrape every last bit of goodness out of the pot into your dish.
  20. If needed, roll out the pastry dough to be the correct size of your baking dish.
  21. Beat the egg and brush it along the edge of the dish so the pastry can form a seal for baking.
  22. Cover the baking dish with the pastry dough and cut off any extra dough that falls too far down the side of the dish.
  23. Brush the pastry with beaten egg.
  24. Bake for 20-25 minutes, until the pastry has turned golden brown. If the edges start to cook too quickly, cover with foil.
  25. Once done, let rest for about 5-10 minutes.
  26. Cut the pastry, trying to keep as much as the filling under the crust as possible.
  27. Serve with steak fries or mashed potatoes.
Recipe by sarah sprague at http://sarahsprague.com/2011/12/07/steak-and-ale-pie-football-foodie-winter-delight/