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braised beef and ale stew
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Braised Beef and Ale Stew

Beer of all kinds is a classic cooking liquid for stews and braises; it’s especially well-suited to beef and pork. Pastry-topped Guinness pie is a classic, but it doesn’t have to be stout—any beer or ale, even non alcoholic varieties, work well in a long-simmered stew.
Servings 6

Ingredients

  • 2-3 lbs beef chuck, cut in 2-4 cm (1-2 inch) pieces 1-1.5 kg
  • salt, to taste
  • 1 onion, peeled and chopped
  • 1 bottle or can dark ale or stout
  • 2-3 cups beef or chicken stock 250-325 ml
  • 2 thyme sprigs or 5 ml (1 tsp) dry thyme
  • 2 carrots, peeled and diced
  • 1/2 cup frozen peas 125 ml
  • pastry for a single crust pie, or 1/2 pkg frozen puff pastry, thawed
  • 1 egg, lightly beaten for brushing (optional)

Instructions

  • In a large, heavy pot, brown the meat in a drizzle of oil in batches (without crowding), seasoning with salt, over medium-high heat.
  • Transfer to a bowl and cook the onions in the same pot. Pour in the stout or stock and bring to a simmer, scraping up the browned bits on the bottom of the pan. Return the meat to the pot, add the thyme, cover and put into a 150°C (300˚F) oven for 2 ½-3 hours.
  • Remove from the oven and add the carrots and peas, stirring them into the gravy, cover and return to the oven for 20 minutes, or until the carrots are tender.
  • On a lightly floured surface, roll the pastry out slightly larger than the diameter of your baking dish (or dishes).
  • Remove the stew from the oven, turn the heat up to 200°C (425˚F), and if you like, divide the stew into smaller baking dishes. Cover with pastry, allowing it to overlap the edges of your baking dishes, or tucking in the surplus. Brush the top with some beaten egg, if you’d like it glossy, and cut a few holes in the top to allow steam to escape.
  • Return to the oven for about 15 minutes, or until the pastry is golden.