PROPER BEEF, ALE & MUSHROOM PIE
Escape to your kitchen this weekend and make this comfort food classic - it's well worth the effort
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h
Number Of Ingredients 15
Steps:
- If you're using the porcini mushrooms, cover 10g of mushrooms in boiling water for 20 mins, then squeeze out but keep the soaking water.
- Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp vegetable oil in a large casserole dish, brown 1kg large chunks of braising steak really well in batches, then set aside.
- Add 2 large onions, roughly chopped, and 4 large carrots, chopped into large chunks, to the pan. Add a drizzle more vegetable oil, then cook on a low heat for 5 mins until coloured.
- Add the soaked porcini mushrooms, sizzle for 1 min more, then scatter over 2 tsp golden caster sugar and 4 tbsp plain flour, stirring until the flour turns brown.
- Tip the braising steak and any juices back into the pan and give it all a good stir.
- Pour over 300ml dark ale, 2 beef stock cubes mixed with 400ml boiling water and the porcini mushroom soaking liquid, discarding the last few drops.
- Season the stew, tuck in a small tied-together bunch of thyme, bay leaf and parsley, and bring everything to a simmer.
- Cover with a lid and place in the oven for about 2 hrs, until the braising steak is really tender.
- While the stew is cooking, heat a drop more vegetable oil in a frying pan and sizzle 200g smoked bacon lardons for 3 mins until crisp.
- Turn up the heat, add 200g halved chestnut mushrooms and cook for 4 mins until golden. Remove from the heat and, when the stew is cooked, stir them through.
- Leave everything to cool completely - better still, make this up to 2 days in advance and keep it in the fridge as the pie will be better if the filling is fridge-cold when added. Can also be frozen for up to 3 months and defrosted when needed.
- Make the pastry up to 2 days before you want to assemble the pie. Crumble 650g plain flour and 250g cold diced lard or butter, together with a generous pinch of sea salt until completely combined, then add up to 200ml ice-cold water to make a soft dough. This can be done in a food processor if you want.
- Knead the pastry, then wrap in cling film and leave to rest in the fridge for at least 1 hr. The pastry can be made up to 2 days ahead and kept in the fridge or frozen for up to a month.
- When you want to make the pie, heat oven to 220C/200C fan/gas 7 and place a flat baking tray in the oven. Heavily grease a 24-28cm pie dish and dust well with flour.
- Cut a third off the pastry and set aside. Roll out the pastry to a thickish round that will easily line the pie dish with an overhang, then line the tin.
- Add the braising steak to the dish using a slotted spoon so some gravy is left in the container, as you don't want too much sauce in the pie. You want the filling to be slightly higher than the rim of the dish. If you have a bit too much, set it aside.
- Roll out the remaining pastry to a thick round big enough to cover the dish. Brush the edges of the pastry in the dish with 1 beaten egg yolk, then cover with the pastry lid.
- Trim the edges, crimp the pastry, then re-roll your trimmings to make a decoration, for example, pastry leaves. Brush the top heavily with egg. Make a few little slits in the centre of the pie, place on the hot baking tray.
- Bake for 40 mins until golden. Leave the pie to rest for 10 mins while you heat up the gravy left in the container. Serve the pie at the table with a jug of gravy and a big pile of greens.
Nutrition Facts : Calories 1244 calories, Fat 70 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 105 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 54 grams protein, Sodium 2.61 milligram of sodium
BEEF & STOUT STEW
What's more comforting on a cold winter night than beef and stout stew with buttery mash? You can make this stew ahead and freeze it for busy weeknights
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 3h50m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Heat oven to 170C/150C fan/gas 3. Put a large non-stick, flameproof casserole dish on a high heat and add 1 tbsp oil. Season the beef and brown in batches until well coloured on both sides, making sure you don't overcrowd the dish. Remove each batch and set aside on a plate.
- Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 mins until softened and golden brown. Stir in the flour and cook, stirring, for 1-2 mins.
- Add the stout and stir well to deglaze the pan, scraping up any sticky bits. Return the beef to the pan, pour in the stock and add the thyme. Bring to the boil, then put the lid on and cook for 1½ hrs.
- Add the mushrooms to the casserole, stir well and return to the oven for a further 1½ hrs.
- Season to taste and stir in half the chopped parsley. Scatter over the remaining parsley to finish and serve with mash, if you like.
Nutrition Facts : Calories 427 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 0.4 milligram of sodium
BEEF IN BEER
This is a very simple dish to prepair and tastes delicious with chips or mashed potatoes and veg. Its also a cheap cut of meat.
Provided by beverley1471
Time 3h15m
Yield Makes Portions
Number Of Ingredients 0
Steps:
- pre-heat the oven to 180c, 350F, gas mark 4. Cut the steak into large cubes (leave all fat as this will melt in cooking). and slice onions.
- Heat the butter and oil in a large casserole and cook the meat over a high heat for 10 minutes until browned and sealed.
- Remove steak and add onions, fry onions until they are transparent and then add the flour stiring allowing the flour to absorb the fat.
- return the meat to the casserole dish and add the beer, mustard, and bay leaf. Cover and cook in the oven for 2 1/2 hours or until tender and sauce has reduced and thickened. You can leave this in the oven for longer if you wish, or cook the day before and reheat.
- you can add a teaspoon of suger at step four if the beer you are using is quite bitter.
More about "beef in ale recipes"
BEEF IN DESIGNER BEER | RECIPES | DELIA ONLINE
From deliaonline.com
Cuisine GeneralEstimated Reading Time 3 minsServings 4-6
BEEF AND ALE STEW RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 4
SLOW COOKER BEEF AND ALE STEW - SLOW COOKER CLUB
From slowcookerclub.com
BEEF AND ALE STEW | TESCO REAL FOOD
From realfood.tesco.com
BEEF BRISKET IN ALE - EATINGWELL
From eatingwell.com
EASY BEEF IN BEER - TASTY BEEF AND ALE STEW RECIPE FOR A …
From pennysrecipes.com
BEEF AND ALE STEW - A TRADITIONAL BRITISH RECIPE - APRIL J …
From apriljharris.com
BEEF IN ALE CASSEROLE | DAVE'S DELICIOUS DELIGHTS
From davesdeliciousdelights.com
Reviews 1Category Main DishCuisine BritishTotal Time 4 hrs 30 mins
STEAK AND ALE PIE WITH PUFF PASTRY - SIMPLY DELICIOUS
From simply-delicious-food.com
4.7/5 (7)Total Time 3 hrs 50 minsCategory DinnerPublished Oct 9, 2022
BEEF IN BROWN ALE | RECIPE | SIMPLY BEEF & LAMB
From simplybeefandlamb.co.uk
RECIPE THIS | SLOW COOKER BEEF AND ALE STEW
From recipethis.com
BRAISED BEEF & ALE PIE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BEEF AND ALE CASSEROLE - WAITROSE & PARTNERS
From waitrose.com
BEEF AND ALE PIE RECIPE - RECIPES - DELICIOUS.COM.AU
From delicious.com.au
SLOW COOKED BEEF IN ALE | ASDA GOOD LIVING
From asda.com
SLOW COOKER BEEF AND ALE STEW - GREAT BRITISH RECIPES
From greatbritishrecipes.com
SIMPLE BEEF SHIN AND ALE STEW - CARRIE'S KITCHEN
From carriecarvalho.com
SLOW COOKER BEEF AND ALE CASSEROLE RECIPE - SLOW COOKER RECIPES
From goodhousekeeping.com
BEEF AND ALE STEW USING BELGIAN ALE - COOKING ON THE RANCH
From highlandsranchfoodie.com
You'll also love