Hearty Beef and Ale Pie

Ingredients

• Egg (1, beaten (for egg wash))
• Puff pastry (1 sheet)
• Salt (to taste)
• Black pepper (to taste)
• Bay leaf (1)
• Fresh thyme (1 teaspoon)
• Worcestershire sauce (2 tablespoons)
• Beef broth (2 cups)
• Ale (1 cup (preferably a stout or porter))
• All-purpose flour (2 tablespoons)
• Garlic (3 cloves, minced)
• Celery (2 stalks, chopped)
• Carrots (2, sliced)
• Onion (1 large, chopped)
• Beef stew meat (1.5 lbs, cut into 1-inch cubes)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large pot, heat a splash of oil over medium heat. Add the beef stew meat and cook until browned on all sides. Remove the beef from the pot and set aside.
3. In the same pot, add the chopped onion, sliced carrots, chopped celery, and minced garlic. Cook until the vegetables are softened, about 5-7 minutes.
4. Sprinkle the flour over the vegetables and stir to coat, cooking for an additional minute to eliminate the raw flour taste.
5. Pour in the ale, beef broth, and Worcestershire sauce. Stir well to combine and bring to a simmer.
6. Add the browned beef back into the pot. Stir in the thyme, bay leaf, salt, and pepper. Cover the pot and let it simmer for 2 hours, or until the beef is tender and the flavors have melded together.
7. Remove the bay leaf from the filling mixture. Taste and adjust seasoning if necessary.
8. Transfer the beef and vegetable filling to a pie dish, ensuring it is evenly distributed.
9. Roll out the puff pastry sheet to fit the top of the pie dish, trimming any excess if necessary. Place the pastry over the filling and press the edges to seal.
10. Brush the top of the pastry with the beaten egg to achieve a golden finish.
11. Make a few small slits on the pastry to allow steam to escape during baking.
12. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed up.
13. Serve hot and enjoy this delectable pie with your favorite sides!