- 4
Ingredients
- 1 1/2 * 1 1/2 pound stewing beef - cut into roughly 1-inch squares
- 1 * 1 Tbsp vegetable oil
- 1 * 1 medium onion - diced
- * flour to coat beef squares
- 1 * 1 Tbsp worcestershire sauce ( 1 1/2 Tbsp if you are using stout or bitter beer)
- 3 * 3 carrots chopped
- 1 * 1 leek chopped
- 8 * 8 baby potatoes halved (Adjustable)
- 2 * 2 short sprigs of fresh rosemary
- 3 * 3 sprigs of fresh marjoram
- 2 * 2 Tbsp chopped parsley
- 1 * 1 tsp English mustard (Dijon may be used)
- 1 * 1 bay leave
- 1 * 1 tsp sea salt
- * freshly milled black pepper
- 2/3 * 2/3 cup beef stock
- 2/3 * 2/3 cup dark ale
- 2 * 2 Pie Crusts
Preparation
Step 1
* Put stewing beef into a proper sized bowl add chopped spices, beer, Worcestershire, English mustard and a dash of freshly ground pepper.
* Cover and let sit overnight.
* Strain beef from marinade (set aside marinade)
* Roll beef in flour until beef is covered and set aside
* Heat oil in a heavy bottomed pot and saute onion, carrots and leek gently until onion translucent.
* Stir in beef and cook until browned.
* Slowly add beef stock, beer marinade and Bay leave, bring to boil.
* Simmer for 30 minutes (Add the baby potatoes after 20 minutes.)
* Preheat oven to 400
* Remove from heat, adjust seasonings.
* Transfer stew to a pie crust and top with 2nd pie crust
* Bake for 25 minutes or until the pastry is well risen and golden brown.