Steak and ale pie

Step 1/4

• 800 g beef (chuck roast)
• 2 tbsp flour
• 100 g bacon
• 2 onions
• 1 clove garlic
• 2 carrots
• 250 g mushrooms
• 10 g thyme

• cutting board
• knife

Cut pot roast into bite-sized pieces and dust lightly with flour. Dice bacon strips. Peel onions, garlic clove, and carrots. Finely chop garlic, onions, and carrots. Wash and cut mushrooms into small pieces. Pluck fresh thyme leaves from the stems.

Step 2/4

• 4 tbsp vegetable oil
• 1 tbsp cane sugar
• 1 tbsp tomato paste
• 500 ml dark beer (Guinness or Köstritzer)

• pot
• cooking spoon

On high heat, heat up vegetable oil in a pot and fry pot-roast cubes portion by portion for approx. 4 - 5 min. in total. Set aside. Fry the bacon over medium heat until the fat has melted. Add onions, carrots, thyme, and garlic to the pot, and lightly sauté for approx. 10 min., or until the onions become translucent. Sprinkle with cane sugar, and let it caramelize for approx. 2 min. Now add tomato paste and mushrooms and mix well. Add seared beef back to the pot. Sauté for approx. 3 more min. Deglaze with beer and let it reduce.

Step 3/4

• 400 ml beef stock
• 1 bay leaf
• 1 tbsp Worcestershire sauce
• salt
• pepper

Pour in meat stock and add bay leaf and Worcestershire sauce. Season with salt and pepper. Reduce to low heat and with the lid on, cook for approx. 2.5 hr until the meat is tender. Stir from time to time.