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Ingredients for Irish Steak and Ale Pie

Irish Steak and Ale Pie Recipe Amazing

This irish steak and ale pie recipe amazing is a simple dinner recipe made with everyday ingredients. Perfect for busy days and family meals.
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Ingredients
  

1.5 lbs (680g) beef chuck, cut into 1-inch cubes

2 tablespoons olive oil

2 medium onions, diced

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

1 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

12 oz (355ml) stout beer (like Guinness)

2 cups beef broth

2 tablespoons Worcestershire sauce

Salt and pepper, to taste

1 lb (450g) puff pastry (store-bought)

1 egg, beaten (for egg wash)

Fresh parsley, chopped (for garnish)

Instructions
 

Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the meat and set it aside.

    Sauté Vegetables: In the same pot, add the onions, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent. Stir in the garlic and cook for another minute until fragrant.

      Build the Flavor: Add the tomato paste, dried thyme, dried rosemary, and bay leaf. Stir and cook for 2-3 minutes until the tomato paste darkens and becomes aromatic.

        Deglaze & Simmer: Pour in the stout beer, scraping the bottom of the pot to deglaze. Bring to a simmer and allow the alcohol to evaporate for about 5 minutes.

          Combine Ingredients: Return the browned beef to the pot, then pour in the beef broth and Worcestershire sauce. Season with salt and pepper. Stir well.

            Slow Cook: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally.

              Preheat Oven: Preheat your oven to 400°F (200°C).

                Assemble the Pie: Transfer the beef mixture to a large pie dish or individual ramekins. Roll out the puff pastry on a floured surface, then drape it over the pie dish, crimping the edges to seal. Cut a few slits in the pastry to allow steam to escape. Brush the top with the beaten egg.

                  Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed up.

                    Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

                      Prep Time: 30 minutes | Total Time: 3 hours | Servings: 4-6