Description

Rich beef and beer stew makes an unforgettable filling for a family pie dinner.

Ingredients

  • 1kg chuck steak
  • 40ml (2 tablespoons) oil
  • 250g small white onions
  • 250g button mushrooms
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons tomato paste
  • 500ml (2 cups) beer
  • 300ml (1 1/4 cups) Massel beef stock
  • 1 sprig thyme
  • 1 bay leaf
  • 1 tablespoon cornflour
  • 375g block puff pastry
  • 1 egg, beaten, to brush

Instructions

  1. Cut steak into medium cubes. Heat oil in a large saucepan, add meat in batches and brown well on all sides over high heat. Set aside. Add onions and mushrooms, and cook over low-medium heat for 8-10 minutes until softened and golden. Stir in Worcestershire sauce and tomato paste. Return meat to pan with beer, stock and herbs. Bring to the boil, then cover and simmer for 1 1/2 hours. Blend cornflour with 2 tablespoons cold water, stir into steak mixture and cook for 1-2 minutes until thickened. Cool completely. Place in a 1.5L casserole dish. Place a pie funnel (see note) in centre.
  2. Preheat oven to 190°C. Roll out the pastry to fit top of pie dish. Cut a 1cm-wide border from perimeter of pastry and use to line edges of dish, brush with water. Make sure remaining pastry fits the top of the dish, then cut a cross into the centre to allow the pie funnel to fit through. Place pastry on top, press edges to border to seal. Brush with egg and bake in the oven for 30 minutes until puffed and golden.