Beef and Ale Pie
Hearty and traditional cooking at it's best. Let the slow cooker do the hard work for you with this simple to make Beef and Ale Pie. The flavours are amazing and if it's even possible, the pie tastes even better the next day!
Ingredients
- 1 kg beef brisket or gravy beef, trimmed and cut into 2cm pieces
- 1 brown onion, diced
- 2 large cloves garlic, crushed
- 2 stalks celery, trimmed and finely chopped
- 4 bay leaves
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- 625 ml beer, dark ale preferably
- 250 ml beef stock
- 1 tablespoon brown sugar
- 3 tablespoons butter
- 4 tablespoons flour
Instructions
- Into the slow cooker, add all ingredients except the last two (butter and flour). Cook on high for 5 hours or until the beef falls apart. Remove the bay leaves.
- Add the butter into a small pot and melt on medium heat. Add the flour and mix. Continue to cook until the butter flour mixture turns into a golden brown colour.
- Add one spoonful at a time to the beef mixture in the slow cooker and mix together until all incorporated and liquid thickens. Turn off slow cooker and allow mixture to cool.
- Preheat oven to 200°C (400°F).
- Use store bought shortcrust pastry, or make this easy and delicious pastry recipe. Line a lightly greased large pie dish with pastry. Add the beef mixture. Cover with another sheet of pastry. Press the edges to seal and trim the excess pastry. Use a small, sharp knife to cut a slit in the top of the pies. Brush with the egg and cook for 30–35 minutes or until the pastry is cooked through and golden.
Notes
- If you want to give this pie a little extra love, make your own pie pastry. This is one of the best pastries I've made because it's so simple to make, holds the filling well, reheats beautifully and of course has a wonderful homemade flavour.
- Serve with mashed potatoes and sides of vegetables.
- Use dark ale if you have this available, otherwise a pale ale will also give great flavour but the gravy mixture won't be as dark.