Description
This Unforgettable Beer Braised Beef Pie features tender beef chuck slowly simmered in dark beer and rich beef broth with aromatic herbs and vegetables, enveloped in a perfectly flaky homemade pie crust. The deep, savory flavors and comforting textures make this pie an impressive and hearty meal, ideal for sharing with family and friends.
Ingredients
Scale
Pie Crust
- 2 ½ cups (300g) all-purpose flour
- 1 teaspoon kosher salt
- 1 cup (226g) unsalted butter, cold and cubed
- ½ cup (120ml) ice water, more if needed
Braised Beef Filling
- 2 pounds (900g) beef chuck, cut into 1-inch pieces
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 ½ cups (355ml) dark beer (like stout or porter)
- 1 cup (240ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
Finishing
- 1 egg, beaten (for egg wash)
Instructions
- Make the Dough: In a bowl, whisk together the flour and kosher salt. Cut in the cold, cubed butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the ice water gradually, mixing until a dough forms. Divide the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up.
- Prepare the Beef: Pat the beef chunks dry with paper towels then season evenly with kosher salt and black pepper.
- Brown the Beef: Heat olive oil in a Dutch oven over medium-high heat. Brown the beef chunks in batches to avoid overcrowding, ensuring a good sear. Remove the browned beef and set aside.
- Sauté Vegetables: Add diced onions and carrots to the Dutch oven and cook until softened, about 6 to 8 minutes. Stir frequently to avoid burning.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for an additional minute until fragrant and well combined.
- Thicken Filling Base: Sprinkle flour over the vegetables and stir to coat evenly, cooking for 1 to 2 minutes to eliminate raw flour taste.
- Deglaze and Simmer: Pour in the dark beer, scraping up any browned bits from the bottom of the pot to incorporate flavor. Then add beef broth, Worcestershire sauce, fresh thyme leaves, the bay leaf, and return the browned beef to the pot.
- Braise the Beef: Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 2 to 2.5 hours, or until the beef is fork-tender and the flavors are fully developed.
- Thicken Filling if Needed: Remove the lid and continue to simmer uncovered to reduce and thicken the sauce if necessary. Remove the bay leaf and allow the filling to cool completely to room temperature.
- Preheat Oven and Prepare Pie Dish: Preheat the oven to 400°F (200°C). Roll out one dough disc on a lightly floured surface and fit it into a 9-inch pie dish, trimming any excess dough.
- Fill the Pie: Spoon the cooled braised beef filling evenly into the prepared pie crust.
- Top the Pie: Roll out the second dough disc and lay it over the filling. Trim excess dough, then crimp the edges securely to seal the pie.
- Prepare for Baking: Cut steam slits in the top crust to allow steam to escape during baking. Brush the top crust with beaten egg wash for a golden, glossy finish.
- Bake: Bake in the preheated oven for 35 to 45 minutes, or until the crust is golden brown and bubbling with filling juices.
- Rest and Serve: Allow the pie to rest for 10 to 15 minutes after baking to set the filling. Slice and serve warm, enjoying the rich, hearty flavors.
Notes
- Ensure the beef chuck is cut into uniform pieces for even cooking and tenderness.
- Chilling the dough discs is essential to achieve flaky crust and easier handling.
- If the filling is too thin after braising, simmer uncovered to reduce and thicken before filling the pie.
- Using a dark beer such as stout or porter adds rich, deep flavors to the beef filling.
- The egg wash gives the crust a beautiful golden color but can be omitted or substituted for a vegan alternative if needed.
- Leftover pie can be refrigerated for up to 3 days and reheated in the oven to maintain crust crispness.
