Beer Stew Pie Recipe
Beer Stew Pie
- 50gr Salted Butter
- 100ml Sunflower Oil
- 1kg Onions, sliced
- 4 whole Garlic cloves, grated
- 60gr Cake Flour
- 5ml Fine Salt
- 2.5ml Black Pepper
- 1kg Scotch (Rib Eye) Fillet, cut into cubes
- 150ml Sunflower Oil
- 60ml Soy Sauce
- 60ml HP Sauce
- 60ml Worcestershire Sauce
- 2 Bay Leaves
- 10 sprigs Fresh Thyme, remove from stalk
- 2 cans (660ml) Beer
- 60ml Brown Sugar
- Pre-heat oven to 180°C.
- Heat the butter and sunflower oil in a large cast iron oven-proof pot.
- Cook the onions, until caramelised.
- Add the garlic. Turn off the heat and set aside.
- In a large bowl dust the flour, salt, pepper over the meat.
- Get a large frying pan on the heat, add half the oil, allow heating, add the meat (don't overload your pan), sear and add the rest of the oil as needed.
- Place the seared meat in the pot with the onions and place back on the heat.
- Add the soy sauce, HP sauce, Worcestershire sauce, bay leaves and thyme, combining this all very well.
- Add the beer ensure all the meat and onions are covered with beer.
- Cover the pot with a lid and braise in the oven, after half an hour stir in the brown sugar. Cover again and cook for another half an hour. When the meat is tender it is ready.
- Remove the stew mixture and place into a pie dish.
Rough Puff Pastry
- 250gr Cake Flour
- 5ml Fine Salt
- 250gr Unsalted Butter, cold and cut in small cubes
- 125ml Water - Ice Cold
- Sift the flour and salt onto your working surface and make a well in the centre.
- Place the butter in the centre, and with your finger tip, quickly work the butter into the flour.
- When the butter is mushed in, add the ice water and incorporate it, with your hands, into the pastry.
- Do not knead the pastry and stop working as soon as the pastry comes together, but still contains flakes of butter.
- Lightly flour your working surface and roll out the pastry into a long rectangle with a thickness of about 5mm.
- Puff the seam - must always be like a books spine on the left.
- 1 Whole Egg
- Extra Flour for Rolling Pastry
- Cherry tomatoes
- Pre-heat oven to 200°C.
- Roll the puff pastry to fit the size of your pie dish.
- Place and egg yolk in the edges of the dish (this will make the pastry stick to the dish).
- Pop a few cherry tomatoes on top of your pie mixture (this will prevent the pastry from going soggy when cooking almost like a little barrier).
- Place pastry over the dish and press the sides with a fork, neatly finishing off the edges.
- Then whisk the egg and brush over the pie.
- Place the pie into the oven and bake for 20 minutes or until golden on top.
Please post your comments and any food-related questions below. I look forward to hearing from you.