Beef and Ale Pie

Ingredients

• 2 lb beef chuck, cut into 1 1/2-inch cubes
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup all-purpose flour
• 2 tbsp vegetable oil
• 1 large onion, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 12 oz dark ale
• 1 1/2 cups beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 1 lb puff pastry
• 1 large egg, beaten

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Season the beef with salt and pepper, coat it lightly in flour, and shake off the excess so the cubes brown cleanly without leaving scorched flour behind.
2. Step 2.Heat the oil in a heavy casserole and brown the beef in several batches, giving every cube room to develop a dark crust before transferring it aside.
3. Step 3.Cook the onion and carrots until softened, then stir in garlic and tomato paste and continue until the paste deepens in color and smells caramelized.
4. Step 4.Pour in the ale and scrape the casserole thoroughly, simmering for several minutes to reduce its sharp alcoholic aroma before adding the stock.
5. Step 5.Return the beef with Worcestershire sauce, thyme, and bay leaf, cover loosely, and simmer gently until the meat is fork-tender, about ninety minutes.
6. Step 6.Uncover and reduce the gravy until thick, discard the bay leaf, and cool the complete filling so its heat cannot melt the puff pastry before baking.
7. Step 7.Transfer to a pie dish, cover with pastry, crimp securely, cut steam vents, and brush evenly with beaten egg for a burnished, crisp finish.
8. Step 8.Bake at 400°F for 30 to 35 minutes until deeply golden and bubbling, then rest for ten minutes before spooning out the rich filling.