This recipe is liked by 0 person(s). |
Steak and Ale pie
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
4 tbsp | butter |
2-3 large | onions, sliced |
4 cloves | garlic minced |
1 lb | mushrooms sliced |
1.5 lb | stew meat cut into bite sized pieces |
SP | |
2 tbsp | flour |
1 sprig | rosemary |
1 | bay leaf |
2 cans | Newcastle brown ale |
Chicken stock | |
Beef stock | |
Puff pastry, prepared | |
pie crust, alternative |
1) preheat oven to 375F. In large Dutch oven, heat 2 tbsp butter over medlo heat. Add onions and cook until soft, stirring frequently (10m).
2) add remaining butter and mushrooms and cook over medium heat, stirring frequently, until the mushrooms are dark in color and have released their moisture (15m). add the garlic and cook until fragrant (30s)
3) season the beef all over with SP. Add the beef, flour, rosemary, and bay leaf to the pan and cook over high heat, stirring often, for 2-3 minutes.
4) add the beer and enough chicken and beef stock in equal parts to cover the beef by 1". Cover the pan and put in the oven for 1.5 hours. Remove from the oven and stir. Cook addtional 1 hour - if liquid has not thinned much remove lid for last hour in oven. If sauce still remains thin, set the pan over medlo heat, remove lid and reduce to desired thickness. Season to taste with SP.
5) At this stage stew can be divided and frozen if desired. To serve, dish stew into pie tin (if using pie crust, pre bake bottom crust, fill, then add top crust and bake as directed on package), top with puff pastry, bake according to package directions and serve.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe