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


  • 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


  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