Beef and ale pie , tender diced beef cooked in a rich stout gravy. A pub classic topped with golden brown short crust pastry. Packed full of flavour and a few vegetables. Served with creamy mash and peas.
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400 g Diced Beef
2 Sliced Onions
330 ml can of stout
300 ml Strong Beef Stock
40 g Butter
40 g Plain Flour
60 ml of Tomato Puree
1/4 teaspoon Pepper
2 Bay Leafs
Fry off the onions in the butter in a flame proof oven pot until they are soft.
Add the beef and cook for 5 minutes until brown.
Season with Black Pepper.
Coat the beef with the Flour and mix it up with a wooden spoon.
Make up 300 ml of stock using 3 beef stock cubes.
Add the Ale or Stout and mix it up.
Add the beef stock.
Add the Tomato Puree and 2 Bay Leafs
Cover and cook in the oven at 150 c for 1 hour.
While the beef is cooking prep any veg you want to add to this pot, Carrots , Peas, Mushrooms.
After 1 hour remove the pot from the oven and add the extra veg and mushrooms.
Return to the oven for a further hour.
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