Ingredients:

  • 2 tbsp Vegetable Oil
  • 2 lbs (900 g) Stewing Beef, cut into 1-inch cubes
  • 1 large Onion, finely chopped
  • 2 medium Carrots, peeled and diced
  • 2 ribs Celery, diced
  • 8 oz (225 g) Chestnut Mushrooms, sliced thickly
  • 2 cloves Garlic, minced
  • 2 tbsp All-Purpose Flour (for filling)
  • 1 tsp Dried Thyme
  • 1 cup (240 ml) Dark Stout (e.g., Guinness)
  • 2 cups (480 ml) Beef Stock (high-quality, low sodium)
  • 1 tbsp Worcestershire Sauce
  • 1 Bay Leaf
  • Salt and freshly ground Black Pepper, to taste
  • 1 tbsp Chopped Fresh Parsley
  • 2 1/4 cups (280 g) All-Purpose Flour (for pastry)
  • 1 tsp Fine Sea Salt
  • 8 oz (225 g) Unsalted Butter, very cold and cubed
  • 1/2 cup (120 ml) Ice Water
  • 1 large Egg, beaten with 1 tsp water (for egg wash)

Instructions:

  1. Prepare the Beef: Pat the beef cubes completely dry with paper towels and season generously with salt and pepper. Heat the oil in a heavy-bottomed pan over medium-high heat. Sear the beef in batches until deeply browned on all sides. Remove the beef and set aside.
  2. Sauté Aromatics: Reduce heat to medium. Add the onions, carrots, and celery to the pan and cook until softened (about 8 minutes). Add the mushrooms and cook until their liquid has evaporated. Stir in the minced garlic and dried thyme for 1 minute.
  3. Thicken: Sprinkle the 2 tbsp of flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.
  4. Deglaze and Simmer: Pour in the stout, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil for 1 minute. Return the beef to the pot, add the beef stock, bay leaf, and Worcestershire sauce.
  5. Braise: Bring the mixture back to a simmer. Cover the pot and transfer to a preheated oven at 300°F (150°C) or cook very low on the hob for 1 hour 45 minutes, or until the beef is fork-tender.
  6. Cool Down: Stir in fresh parsley. Remove the bay leaf and allow the filling to cool completely to room temperature (at least 2 hours). This step is critical to prevent a soggy crust.
  7. Prepare Pastry: In a large bowl, whisk together the pastry flour and salt. Add the cold, cubed butter and quickly rub or pulse the butter into the flour until the mixture resembles coarse breadcrumbs. Drizzle in the ice water, 1 tablespoon at a time, mixing lightly until the dough just comes together. Form into a disc, wrap tightly, and chill in the refrigerator for at least 30 minutes.
  8. Preheat and Roll: Preheat the oven to 400°F (200°C). Roll out the chilled pastry disc into a circle slightly larger than the 9-inch pie dish.
  9. Assemble and Seal: Spoon the completely cooled stew into the pie dish. Brush the rim of the dish with the egg wash. Drape the pastry over the filling. Trim the excess dough and crimp the edges tightly to seal.
  10. Glaze and Bake: Cut 3 small slits (vents) into the centre of the pastry. Brush the entire top of the pastry with the remaining egg wash. Bake for 25 to 35 minutes, or until the pastry is a rich, deep golden brown.
  11. Rest: Allow the pie to rest for 10–15 minutes before slicing and serving.