Ingredients:

  • 2 tbsp Olive Oil (30ml)
  • 1 lb Leftover Steak, cut into 1-inch cubes (450g)
  • 1 large Onion, chopped (approx. 1 cup, 150g)
  • 2 Carrots, peeled and chopped (approx. 1 cup, 125g)
  • 2 Celery stalks, chopped (approx. ½ cup, 60g)
  • 2 cloves Garlic, minced
  • 1 tbsp All-Purpose Flour (8g) (or gluten-free blend)
  • 1 cup Stout Beer (e.g., Guinness) (240ml)
  • 1 cup Beef Broth (240ml)
  • 1 tbsp Tomato Paste (15ml)
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 Bay Leaf
  • Salt and Black Pepper to taste
  • 1 tbsp Worcestershire Sauce (15ml)
  • 2 ½ cups All-Purpose Flour (300g)
  • 1 tsp Salt
  • 1 cup (2 sticks) Cold Unsalted Butter, cut into cubes (226g)
  • 6-8 tbsp Ice Water (90-120ml)
  • 1 Egg, beaten

Instructions:

  1. Cut leftover steak into bite-sized cubes. Set aside.
  2. Heat olive oil in the Dutch oven. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute.
  3. Stir in flour and cook for 1 minute. Gradually whisk in stout beer and beef broth, scraping up any browned bits from the bottom of the pot.
  4. Stir in tomato paste, thyme, rosemary, bay leaf, salt, pepper, and Worcestershire sauce. Bring to a simmer.
  5. Add the cubed steak to the pot. Reduce heat to low, cover, and simmer for 1 hour, or until the vegetables are tender and the sauce has thickened.
  6. In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
  7. Preheat oven to 400°F (200°C). Remove bay leaf from the steak filling. Pour the filling into the pie dish.
  8. On a lightly floured surface, roll out the pastry dough to a 12-inch circle. Place the pastry over the filling, trim the edges, and crimp to seal. Cut a few slits in the top of the crust to allow steam to escape.
  9. Brush the crust with beaten egg. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbling.
  10. Let the pie cool for 10-15 minutes before serving.