Beef Onion Golden Pastry (Print Version)
# Ingredients:
→ Meat
01 -
1.5 pounds beef chuck, round cut or stew chunks, chopped into small bites
→ Vegetables
02 -
1 yellow onion, chopped small
03 -
2 carrots, cleaned and cubed
04 -
2 celery stalks, chopped
05 -
2 garlic cloves, finely chopped
06 -
1 pound yellow potatoes, cut in quarters
→ Pantry Items
07 -
½ cup plain flour (plus 3 tablespoons for making sauce thicker)
08 -
1 teaspoon salt
09 -
½ teaspoon black pepper
10 -
1 teaspoon smoked paprika
11 -
2 tablespoons tomato paste
12 -
1 tablespoon Worcestershire sauce
13 -
2 tablespoons olive or avocado oil
→ Fresh Herbs
14 -
2 sprigs fresh thyme
15 -
1 sprig fresh rosemary
16 -
1 bay leaf
→ Liquids
17 -
1 (12 ounce) can or bottle pale ale, amber ale, or light brown ale, porter or stout
18 -
2 cups beef broth
→ Pastry
19 -
2 pie crusts
20 -
1 egg yolk
# Instructions:
01 -
Warm up 2 tablespoons of olive or avocado oil in a big pot over medium-high heat. Toss in chopped onion, carrots, and celery. Cook for a bit until they get soft and onions turn clear.
02 -
Mix the meat with ¼ cup of flour in a bowl until coated. Put the meat in with the veggies and cook until it browns on all sides.
03 -
Throw in garlic, paprika, salt, pepper, thyme, rosemary, bay leaves and tomato paste. Mix everything well so the meat and veggies are covered.
04 -
Drop the potatoes into the pot and pour Worcestershire sauce, beer and beef broth on top, scraping the bottom to get all the tasty bits off.
05 -
Put a lid on and let it bubble gently over medium-low heat for 45-50 minutes until potatoes are soft and meat's done cooking.
06 -
Mix 3 tablespoons of flour with ½ cup of cold water in a small bowl, then stir it into the stew to make it thicker. Mix well and turn off the heat.
07 -
Get your oven hot at 220°C (425°F). Spread one pie crust into a 23-cm (9-inch) pie dish.
08 -
Pour the stew mix into the pie dish. Lay the second crust on top. Brush some egg yolk on the top crust and cut a few holes in the middle so steam can get out.
09 -
Cook for 25-30 minutes until the crust turns golden and the filling bubbles.
10 -
Let the pie cool down for 5-10 minutes before cutting it up so the filling can firm up a bit.
# Notes:
01 -
You can make this filling pie a day early and just warm it up when you need it.
02 -
Want more flavor? Try using a darker beer like stout instead.
03 -
You can keep any leftover pie in the fridge for up to 3 days.