Steak and London Stout Pie by Martinsternbergs

Ingredients

• 800g (1.75 lb) beef chuck steak, cut into 1-inch cubes
• 500ml (17 oz) london stout or dark ale
• 2 large yellow onions, diced
• 2 cloves garlic, minced
• 500ml (2 cup) beef stock
• 2 tbsp all-purpose flour
• 2 tbsp tomato paste
• 1 sheet ready-rolled puff pastry
• 1 egg, beaten (for egg wash)
• 2 tbsp vegetable oil
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Sear the beef cubes in a large pot with oil over high heat until browned on all sides, then remove and set aside.
2. Add the diced onions to the same pot and cook over medium heat for 8-10 minutes until softened and translucent.
3. Stir in the garlic, flour, and tomato paste, cooking for 2 minutes to remove the raw flour taste.
4. Pour in the stout, scraping the bottom of the pot to deglaze, then return the beef to the pot.
5. Add the beef stock and thyme, bring to a simmer, then cover and cook on low heat for 1.5 to 2 hours until the beef is tender.
6. Transfer the beef mixture to a pie dish and allow it to cool slightly.
7. Preheat the oven to 200°C (400°F).
8. Cover the dish with the puff pastry, trimming the edges and crimping to seal; brush the top with egg wash.
9. Bake for 25-30 minutes until the pastry is puffed and deep golden brown.