Slow-Braised Steak and Dark Ale Pie with Golden Flaky Pastry

Preheat oven to 375°F (190°C).
Toss diced beef with flour, salt, and black pepper until evenly coated.
Heat olive oil in a large oven-safe pot over medium-high heat.
Brown the beef in batches for 4-5 minutes until deeply caramelized. Remove and set aside.
In the same pot, sauté onion and carrots for 5 minutes until softened.
Add garlic and tomato paste, stirring for 1 minute until fragrant.
Pour in dark ale, scraping up any browned bits from the bottom of the pot.
Stir in beef stock, Worcestershire sauce, thyme, and bay leaves.
Return beef to the pot and bring to a simmer.
Cover and cook in the oven for 1 hour 30 minutes, or until the beef is tender.
Remove bay leaves and transfer filling to a pie dish.
Lay puff pastry over the top, trimming any excess edges.
Brush pastry with beaten egg and cut small slits on top for steam to escape.
Bake for 30-35 minutes until the pastry is golden brown and crisp.
Serve hot with mashed potatoes or buttered peas.

Prep Time: 25 minutes | Cooking Time: 2 hours 5 minutes | Total Time: 2 hours 30 minutes

Kcal: 670 kcal |