Description
This Unforgettable Beer Braised Beef Pie combines tender, slow-cooked beef chunks braised in dark beer and rich beef broth with a flaky homemade pie crust. Perfectly balanced with savory vegetables, fresh herbs, and a golden baked crust, this hearty dish serves as a comforting meal ideal for dinner parties or family gatherings.
Ingredients
Scale
For the 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
For the 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
For Finishing:
- 1 egg, beaten (for egg wash)
Instructions
- Mix Dry Ingredients: In a bowl, whisk together the flour and kosher salt to evenly combine the dry ingredients for the pie crust.
- Cut in Butter: Add cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs, ensuring a flaky crust.
- Add Ice Water: Gradually add ice water to the mixture, stirring gently until a dough forms. Add more water if necessary to bring the dough together without making it too sticky.
- Chill the Dough: Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour to firm up before rolling out.
- Prepare the Beef: Pat the beef chuck pieces dry with paper towels. Season all over with kosher salt and black pepper to enhance flavor before browning.
- Brown the Beef: Heat olive oil in a Dutch oven over medium-high heat. Working in batches, sear the beef cubes until browned on all sides. Remove and set aside.
- Sauté Aromatics: In the same pot, add diced onions and carrots. Cook for 6 to 8 minutes until the vegetables soften and become aromatic.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for an additional minute to release flavors.
- Incorporate Flour: Sprinkle the all-purpose flour over the vegetables and stir to coat evenly. This will help thicken the filling later.
- Deglaze with Beer: Pour in the dark beer, scraping up any browned bits stuck to the bottom of the pot to incorporate rich flavor.
- Add Broth and Seasonings: Pour in beef broth, Worcestershire sauce, fresh thyme leaves, and the bay leaf. Return the browned beef to the pot and stir to combine.
- Braise the Beef: Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 2 to 2.5 hours, or until the beef is very tender and flavorful.
- Thicken the Filling: Uncover the pot and simmer the mixture if necessary to thicken the sauce. Remove from heat and allow the filling to cool completely before assembling the pie.
- Preheat Oven: Set the oven to 400°F (200°C) to prepare for baking the pie.
- Roll Out Bottom Crust: On a lightly floured surface, roll out one disc of chilled dough and fit it into a 9-inch pie dish, ensuring it covers the bottom and sides evenly.
- Add Filling: Spoon the cooled beef filling evenly into the crust-lined pie dish.
- Roll Out Top Crust: Roll out the second disc of dough and place it over the filling. Trim excess dough and crimp the edges to seal the pie.
- Create Steam Vents and Brush: Cut several slits into the top crust to allow steam to escape while baking. Brush the top crust with beaten egg wash for a golden, glossy finish.
- Bake the Pie: Place the pie in the preheated oven and bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
- Rest and Serve: Allow the pie to rest for 10 to 15 minutes after baking to set the filling, then slice and serve warm.
Notes
- Use cold butter and ice water for the dough to ensure a flaky crust.
- Browning the beef in batches prevents overcrowding and promotes better caramelization.
- The dark beer adds rich depth, but feel free to substitute a stout or porter you prefer.
- Cool the filling completely before assembling to prevent the crust from becoming soggy.
- Resting the pie after baking allows the filling to set for easier slicing.
