Steak & Theakston Ale Pie
Using Major Roast Beef Stock Base Paste
10 Covers
ingredients
Olive Oil
30ml
Lean Braising Steak - cut into cubes
750g
Onions - finely sliced
300g
Garlic Puree
10g
Brown Sugar
10g
Theakston Ale - Old Peculier
300ml
Water - boiling
300ml
Major Roast Beef Stock Base Paste
25g
White Wine Vinegar
30ml
Bouquet Garni
1x1kg
French Mustard
10g
Button Mushrooms
100g
Cornflour - mixed with a little cold water
10-15g
Freshly Ground Black Pepper
To Taste
Short Crust Pastry
As required
method
1. Heat the oil in a pan and cook the beef in small batches to brown. Transfer to a casserole dish.

2. Add the onions and garlic to the pan and fry until lightly browned.

3. Return the meat to the pan and stir well

4. Pour the water over the Major Roast Beef Stock Base Paste and mix well. 

5. Add the stock, ale, sugar, vinegar, bouquet garni, mustard and mushrooms and season with pepper. 

6. Bring to the boil. Return to the casserole dish and cover.

7. Cook in a pre-heated oven at 160°C for 3 hours or until the meat is tender. 

8. Stir in the corn flour and remove bouquet garni. 

9. Chill and use as required for pies.