Description
Indulge in the rich, comforting flavors of this Beef Tallow & Ale Pot Pie. Tender beef, simmered in a delectable ale-infused gravy, is encased in a flaky, golden crust for a truly satisfying dish.
Ingredients
– 2 pounds beef chuck, cut into 1-inch cubes
– 1/4 cup all-purpose flour
– 2 tablespoons beef tallow
– 1 large onion, diced
– 3 carrots, peeled and sliced
– 2 celery stalks, sliced
– 3 garlic cloves, minced
– 2 cups ale
– 2 cups beef broth
– 2 bay leaves
– 1 teaspoon dried thyme
– 1/2 teaspoon smoked paprika
– Salt and black pepper, to taste
– 1 package store-bought pie dough (or homemade)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Toss the beef cubes with the flour, ensuring they are evenly coated.
3. In a large Dutch oven or heavy-bottomed pot, heat the beef tallow over medium-high heat. Add the coated beef and brown it on all sides, about 5 minutes.
4. Add the onion, carrots, celery, and garlic to the pot. Sauté until the vegetables are softened, about 7-8 minutes.
5. Pour in the ale and beef broth. Add the bay leaves, thyme, and smoked paprika. Season with salt and black pepper to taste.
6. Bring the mixture to a boil, then reduce the heat and let it simmer for 2 hours, or until the beef is very tender.
7. Remove the bay leaves. Pour the beef and vegetable mixture into a 9-inch pie dish.
8. Roll out the pie dough and place it over the top of the filling, crimping the edges to seal. Cut a few slits in the top to allow steam to escape.
9. Bake the pot pie for 45-50 minutes, or until the crust is golden brown and flaky.
10. Let the pot pie cool for 10-15 minutes before serving. Enjoy!
Notes
For a richer flavor, use a darker ale or stout. You can also add diced potatoes or mushrooms to the filling. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 30
- Cook Time: 150
- Category: Beef, Fish & Seafood Mains
- Method: Baking
- Cuisine: American