beni
Tasty Apprentice
Hey there, foodies! 
As the chilly weather rolls in, it's time to cozy up with a hearty Steak and Ale Pie with Guinness 
in England. This recipe is the bomb, balancing the bitterness of the stout like a pro. Plus, I've got options for making it as a stew or in a slow cooker for maximum laziness. Let's get cookin'! 
Ingredients:
* 1.1 lbs Beef stewing steak - (500g) diced
* 3 Onions, medium size - peeled and diced
* 2 Carrots, medium size - peeled and diced
* 1 Celery stalk - fine dice
* 6 Garlic cloves - sliced
* 1.1 lbs Potatoes - (500g) large dice
* 1 can Guinness - (440ml) or other ale or stout
* 1.7 cups Beef stock - (400ml)
* 2 tbsp Tomato paste
* 1 tbsp Fresh thyme
* 1 tsp Black pepper
* 2 tbsp Vegetable oil
* 2 tbsp All-purpose flour
* 1 sheet Ready-rolled puff pastry
* 1 Egg - beaten (for glazing)
Instructions:
1. In a large pot or deep skillet, heat the vegetable oil over medium-high heat. Toss the beef cubes in flour, shaking off the excess, and brown them in the hot oil. Remove and set aside.
2. In the same pot, add a bit more oil if needed and sauté the onions, carrots, and celery until softened. Add the garlic and cook for another 1-2 minutes.
3. Pour in the Guinness and beef stock, then add the tomato paste. Stir well, ensuring all the brown bits from the bottom of the pot are incorporated.
4. Add the browned beef back into the pot, season with salt and pepper, and stir. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 1 hour.
5. After 1 hour of simmering, add the diced potatoes into the pot and continue simmering for another 30 minutes to 1 hour, or until the beef is tender and the sauce has thickened.
6. Preheat your oven to 356℉ (180°C) in preparation for baking the pie.
7. Once the filling is ready, if you prefer a thicker sauce, you can thicken it further using a gravy mix or a slurry of flour and water. Stir until the desired consistency is achieved. Transfer the thickened filling to a pie dish. Roll out the puff pastry and place it over the top of the filling, crimping the edges. Make a small slit in the centre for steam to escape. Brush the top with the beaten egg for a golden finish.
8. Bake in the preheated oven for 30 minutes or until the pastry is golden brown and crisp.
9. Allow the pie to rest for a few minutes before serving. Enjoy with a side salad or additional vegetables if desired
As the chilly weather rolls in, it's time to cozy up with a hearty Steak and Ale Pie with Guinness in England. This recipe is the bomb, balancing the bitterness of the stout like a pro. Plus, I've got options for making it as a stew or in a slow cooker for maximum laziness. Let's get cookin'! Ingredients:
* 1.1 lbs Beef stewing steak - (500g) diced
* 3 Onions, medium size - peeled and diced
* 2 Carrots, medium size - peeled and diced
* 1 Celery stalk - fine dice
* 6 Garlic cloves - sliced
* 1.1 lbs Potatoes - (500g) large dice
* 1 can Guinness - (440ml) or other ale or stout
* 1.7 cups Beef stock - (400ml)
* 2 tbsp Tomato paste
* 1 tbsp Fresh thyme
* 1 tsp Black pepper
* 2 tbsp Vegetable oil
* 2 tbsp All-purpose flour
* 1 sheet Ready-rolled puff pastry
* 1 Egg - beaten (for glazing)
Instructions:
1. In a large pot or deep skillet, heat the vegetable oil over medium-high heat. Toss the beef cubes in flour, shaking off the excess, and brown them in the hot oil. Remove and set aside.
2. In the same pot, add a bit more oil if needed and sauté the onions, carrots, and celery until softened. Add the garlic and cook for another 1-2 minutes.
3. Pour in the Guinness and beef stock, then add the tomato paste. Stir well, ensuring all the brown bits from the bottom of the pot are incorporated.
4. Add the browned beef back into the pot, season with salt and pepper, and stir. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 1 hour.
5. After 1 hour of simmering, add the diced potatoes into the pot and continue simmering for another 30 minutes to 1 hour, or until the beef is tender and the sauce has thickened.
6. Preheat your oven to 356℉ (180°C) in preparation for baking the pie.
7. Once the filling is ready, if you prefer a thicker sauce, you can thicken it further using a gravy mix or a slurry of flour and water. Stir until the desired consistency is achieved. Transfer the thickened filling to a pie dish. Roll out the puff pastry and place it over the top of the filling, crimping the edges. Make a small slit in the centre for steam to escape. Brush the top with the beaten egg for a golden finish.
8. Bake in the preheated oven for 30 minutes or until the pastry is golden brown and crisp.
9. Allow the pie to rest for a few minutes before serving. Enjoy with a side salad or additional vegetables if desired
