Steak And Ale Recipes

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STEAK N ALE PIE



Steak n Ale Pie image

As a goalkeeper for a top UK soccer team, I revel in my nickname as the 'pie man'. This is my favorite post-match pie. Enjoy it with a pint of scrumpy (hard cider).

Provided by Kevin Miller

Categories     World Cuisine Recipes     European     UK and Ireland     English

Yield 4

Number Of Ingredients 12

½ (17.5 ounce) package frozen puff pastry, thawed
1 tablespoon lard
½ pound cubed beef
¼ pound carrots, diced
¼ pound turnips, diced
½ pound peeled and cubed potatoes
¼ pound onions, diced
1 cup water
1 cup bitter ale
1 tablespoon cornstarch
¼ cup cold water
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat a large skillet over high heat. Add lard, then meat. Toss to coat meat, and saute just long enough to brown meat on all sides. Remove from heat. Place meat in a 1 quart baking dish. Add carrots, turnip, potatoes, and onion. Mix well.
  • Place 1 cup water and ale in a small saucepan. Bring to a simmer. Mix cornstarch with 1/4 cup cold water until smooth. Slowly pour cornstarch mixture into simmering ale mixture, whisking constantly. Continue to simmer until mixture has thickened. Add salt and pepper to taste. Pour mixture over meat and vegetables. Trim puff pastry to fit over top of filling.
  • Bake in preheated oven for 45 to 50 minutes, until pastry is deep golden brown.

Nutrition Facts : Calories 587.4 calories, Carbohydrate 48.7 g, Cholesterol 34.3 mg, Fat 34.4 g, Fiber 4 g, Protein 16.1 g, SaturatedFat 10.2 g, Sodium 220.8 mg, Sugar 6.4 g

STEAK AND ALE PIE WITH MUSHROOMS



Steak and Ale Pie with Mushrooms image

Beef and mushrooms simmer in a rich ale sauce before going into a hearty, flavorful pie guaranteed to warm you up on cold winter evenings.

Provided by Mrs. L

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 1h25m

Yield 8

Number Of Ingredients 12

1 ¼ pounds cubed beef stew meat
1 onion, diced
1 (12 fluid ounce) can pale ale or lager beer
2 cloves garlic, minced
½ teaspoon dried thyme
1 ½ teaspoons chopped fresh parsley
2 tablespoons Worcestershire sauce
salt and pepper to taste
2 cups peeled and cubed potatoes
1 ½ cups quartered fresh mushrooms
1 tablespoon all-purpose flour
1 pastry for double-crust pie

Steps:

  • Place the beef stew meat, onion, and ale in a large saucepan. Simmer over low heat until the meat is tender, about 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Season the beef with garlic, thyme, parsley, Worcestershire sauce, salt and pepper. Mix in the potatoes and mushrooms. Cover and simmer over medium heat until potatoes are just tender enough to pierce with a fork, 10 to 15 minutes. Whisk a small amount of the sauce together with the flour in a small bowl, and stir into the beef. Simmer until slightly thickened.
  • Fit one pie crust into the bottom and up the sides of a 9 inch pie plate. Spoon the hot beef mixture into the crust and top with the remaining pie crust. Cut slits in the top crust to vent steam and crimp the edges to seal them together.
  • Bake in preheated oven until the crust is golden brown and gravy is bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 473.4 calories, Carbohydrate 32.4 g, Cholesterol 47.5 mg, Fat 28.7 g, Fiber 2.9 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 319.5 mg, Sugar 3 g

HOW TO MAKE STEAK AND ALE PIE



How to make steak and ale pie image

Good meat, good beer and good pastry - it's clear why this steak and ale pie is a winner.

Provided by Marcus Bean

Categories     Main course

Yield Serves 4 - 6

Number Of Ingredients 21

225g/8oz plain flour, plus extra for rolling out
½ tsp fine salt
250g/9oz unsalted butter, cold but not rock hard (or you can use half butter, half lard)
150ml/¼ pint ice-cold water
1 free-range egg, beaten, to glaze
1 kg/2lb 4oz braising steak, cut into matchbox-sized pieces
3 tbsp plain flour
3 tbsp olive oil
300ml/½ pint brown ale
2 garlic cloves, roughly chopped
2 onions, roughly chopped
250g/9oz carrots, roughly chopped
2 sticks celery, roughly chopped
1 bay leaf
handful fresh thyme sprigs
300ml/½ pint good-quality beef stock
1 tbsp tomato purée
1 tbsp balsamic vinegar
500g/1lb 2oz chestnut or white mushrooms, halved or cut into quarters if large
knob of butter
salt and freshly ground black pepper

Steps:

  • For the pastry, sift the flour and the salt into a large mixing bowl, then put into the fridge for a few minutes to chill. (Keeping the flour and bowl cold will help you to get a better result later and create nice separate layers or pastry.)
  • Meanwhile, cut the butter into small cubes. Using a round-bladed knife, stir it into the bowl until each piece is well coated with flour. Pour in the water, then, working quickly, use the knife to bring everything together to a rough dough.
  • Gather the dough in the bowl using one hand, then turn it onto a work surface. Squash the dough into a fat, flat sausage, without kneading. Wrap in cling film then chill it in the fridge for 15 minutes.
  • Lightly flour the work surface and the pastry. Roll out the pastry in one direction until it's about 1cm thick and three times as long as it is wide, or about 45x15cm/18x6in. Straighten up the sides using your hands now and again, and try to keep the top and bottom edges as square as possible.
  • Fold the bottom third of the pastry up, then the top third down, to make a block about 15x15cm/6x6in. It doesn't matter if the pastry isn't exactly the right size, the important thing is that the corners are square.
  • Turn the dough so that its open edge is facing to the right, like a book. Press the edges of the pastry together using the rolling pin.
  • Roll out and fold the pastry again, repeating this four times in all to make a smooth dough, with buttery streaks here and there. If the pastry feels greasy at any point, or starts to spring back when as you roll, then cover and chill it for 10 minutes before continuing. Chill the finished pastry for an hour, or ideally overnight, before using.
  • For the filling, mix the beef with the flour and some salt and pepper. An easy way to do this without making too much mess is to put everything into a large food bag, seal, then shake well.
  • Heat a tablespoon of the oil in a large heatproof casserole up to a medium heat, then add half the beef, shaking off the excess flour and keeping the chunks well spaced so they fry rather than sweat. Brown for about 10 minutes, until golden-brown all over.
  • Transfer the first batch of meat to a bowl, then add a splash of brown ale or water to the pan and scrape up any meaty bits. Tip the liquid into the bowl of meat. Wipe out the pan, then add a tablespoon of oil and brown the second batch of beef. When the beef is golden-brown transfer it to the bowl and set aside.
  • Add the final spoon of oil to the pan and heat gently. Add the garlic, onions, carrots, celery and herbs to the pan and fry for a few minutes, until softened.
  • Put the beef back into the pan. Pour in the stock and brown ale, then add the tomato purée and balsamic vinegar. If necessary, add a little more stock or hot water to ensure the meat is covered in liquid (this will prevent the beef from drying out). Bring to the boil, then cover and simmer the stew for 1-1½ hours until the beef is almost tender and the sauce has thickened. Set aside to cool, overnight if possible.
  • Melt the butter in a large frying pan, then add the mushrooms. Season with salt and freshly ground black pepper, then fry over a high heat for 5 minutes, or until golden-brown. Mix with the cooled pie filling and add to the pie dish.
  • To make the pie, preheat the oven to 200C/Fan 180C/Gas 6. Flour the work surface, then roll out the pastry to the thickness of two £1 coins and wide enough to cover a family-size pie dish with some excess. Brush the edge of the pie dish with a little water or beaten egg.
  • Use a sharp knife to cut the pastry to fit the top of the dish - if it's too big it doesn't matter. Lift on top of the pie, laying the pastry over a rolling pin to lift it. Press down gently to seal.
  • Holding the knife blade horizontally, make a patterned edge by pressing down gently all around the edge of the pastry (this will help the layers in the pastry to puff up).
  • Cut a couple of slits in the top of the pie to release steam. Brush the top of the pie with the beaten egg - taking care to avoid getting egg on the edges of the pastry as it will stick the layers together. Chill for 10 minutes, or until the pastry is firm. Bake for 30 minutes, or until the filling is bubbling and the pastry is golden-brown and puffed all over.

BRITISH STEAK AND ALE PIE



British Steak and Ale Pie image

Tender pieces of steak are cooked with vegetables and English ale, then wrapped in a flaky buttery crust. Serve it with pea and chips for a perfectly comforting meal.

Provided by Culinary Ginger

Categories     Dinner Ideas

Time 1h30m

Number Of Ingredients 24

For the pastry:
3 cups (450 grams) plain/all-purpose flour
1/2 teaspoon salt
2 sticks/1 cup (226 grams) unsalted butter, cubed and kept cold until ready to use
1/2 cup (118 ml) cold water
1 large egg beaten to brush on pastry
For the filling:
1 tablespoon vegetable oil
1 tablespoon unsalted butter
2 pounds (907 grams) beef chuck, cut into bite size cubes
1 medium onion, chopped
2 large carrots, peeled and cut into bite-size chunks
2 garlic cloves, peeled and finely chopped
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
3/4 cup (177 ml) dark English ale
1/2 cup (118 ml) beef stock (low sodium if possible) * see note
1/2 teaspoon fresh thyme, finely chopped
1/2 teaspoon fresh rosemary, finely chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg, beaten
1 bag dried beans

Steps:

  • To make the pastry in a food processor: Add the flour and salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in cold water until it forms a ball. You may need more or less water depending on the dough.
  • To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand.. You may not need all of the water.
  • Remove and shape into a ball on a floured board. Wrap in plastic wrap and refrigerate.
  • For the filling:
  • Add the vegetable oil and butter to a large, heavy, ovenproof saucepan or braising pan over medium high heat. Add the beef and cook, turning the pieces until brown on all sides. Remove and set aside.
  • To the same pan, add the onion and carrots and cook until the onions soften, about 5 minutes. Add garlic, tomato paste and Worcestershire sauce. Stir to mix well and cook for 1 minute.
  • Sprinkle in the flour and stir well until all the flour is well mixed. Cook for 2 minutes, then add the ale and stir until it starts to thicken. Stir in the beef, beef stock, thyme, rosemary, salt and pepper.
  • Cover with a lid and allow to come to a low simmer for 35-45 minutes. Remove the lid and simmer for 15 more minutes to thicken the liquid. You do not want the liquid too runny, it should be thick. The meat should be quite tender, but will also continue cooking in the oven.
  • Preheat oven to 425°F/220°C with rack in the center of the oven. Lightly butter a 9 or 10-inch (23 or 25.5 cm) pie dish.
  • Remove the dough from the refrigerator and cut in half. Wrap one half back in the plastic wrap and refrigerate.
  • Roll out the other half onto a floured surface to a thickness of 1/8 of an inch. Cut a circle from the dough 1/2 inch larger than your pan and place into the pie dish allowing the edge to hang over.
  • Cut a large circle of parchment paper or foil larger than the pan or and place on top of the pastry in the pie dish. Pour the dried beans to the center to weigh down the dough. Or, place a piece of foil on top of the dough and weigh down with an oven-proof dish that will fit inside. Bake for 12 minutes until you start to see the edges get a little golden brown.
  • Remove the crust from the oven, grab the corners of the paper or foil and remove the beans. Make holes in the bottom of the pastry with a fork to prevent it puffing. If it puffs, it should go down. Return the crust to the oven for 5 more minutes to cook the bottom of the pastry.
  • Once the crust is out of the oven take the rest of the dough and roll out onto a floured surface and cut a 10-inch circle.
  • Fill the cooked crust with the beef filling.
  • Brush the edges of the cooked pastry with the egg. Roll the pastry circle over your rolling pin, lift and place on top of the pie with the egg washed edges down so they stick to the other dough, pinch the edges or press with a fork.
  • Brush with the entire top with egg wash and cut a couple of slits in the center of the crust. Bake for 15 minutes until golden brown. The time will vary depending on your oven.

Nutrition Facts : Calories 201 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 650 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

STEAK AND ALE



Steak and Ale image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 sirloins steaks sliced to 1/2-inch
Butter
1 medium yellow onion diced
4 ounces sliced button mushrooms
1 pint English pale ale (recommended: Bass)
1 teaspoon dried thyme
1 teaspoon dried parsley
1/4 teaspoon nutmeg
1 stick butter
2 tablespoons all-purpose flour

Steps:

  • Season steaks on both sides with salt, pepper and butter. Put onto a hot grill and brown on both sides.
  • In a Dutch oven or cast iron fry pan, add 1/2 stick of butter, onions, mushrooms and salt. Place lid on top and allow them to sweat.
  • Add beer and place steaks in pan. Allow to stew until tender.
  • Combine the thyme, parsley, nutmeg, remaining butter and flour together. Use this to thicken the sauce so as to be able to coat the back of a spoon.

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  • Cut the steak into rough 2.5cm/1inch cubes and season with salt and pepper. Heat 2 tablespoons of oil in the frying pan and fry the meat over a medium heat in 2 or 3 batches until well browned all over.
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