Beer and Beef Pie
Serves: 4
Ingredients
2 tablespoons olive oil
800g beef chuck steak, trimmed, cubed
¼ cup plain seasoned flour
2 onions, chopped
2 carrots, chopped
2 tablespoons tomato paste
1½ cups beef stock
375ml bottle lager beer
1 tablespoon Worcestershire sauce
1 sheet frozen puff pastry
1 egg, lightly beaten
2 teaspoons sesame seeds
tomato sauce, to serve
Method
- Heat half oil in a large, heavy-based saucepan on high. Dust natural beef in flour, shaking off excess. Cook 4-5 minutes, until well browned. Transfer to a plate and set aside.
- Heat remaining oil in same pan on high. Saute onions and carrots 4-5 minutes.
- Return beef to pan with tomato paste, stirring 1 minute. Add stock, beer and sauce. Bring to boil. Reduce heat to low. Simmer, partially covered, 1½ hours, until beef is tender. Stir occasionally to prevent burning.
- Meanwhile, preheat oven to hot, 200°C . Spoon beef mixture evenly between 4 x 1½-cup ovenproof dishes. Cut pastry large enough to cover. Place over filling and brush with egg. Sprinkle with sesame seeds.
- Bake 20-25 minutes, until puffed and golden brown. Serve with tomato sauce, if liked.
Tips
Allow pastry to thaw slightly before cutting and covering pie filling. For best results use Australian beef.
Note: Not all images displayed on this page utilise Cape Grim Beef.
We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.
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Cape Grim has single handedly filled one giant hole for both our restaurants.
David Pugh, Restaurant Two and Three Bistro
Restaurants & Retailers
Cafe Sydney, 5th Floor 31 Alfred St Sydney NSW
Jolleys Boathouse - Adelaide, SA
The Independent
Gembrook, VIC
Burger Project, World Square
644 George St, Sydney
Terminus Hotel, Fitzroy VIC
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour