Gustavore: Steak & Stout Pie

On a trip to London earlier this year , I was introduced to Steak and Ale Pie and I couldn’t wait for cooler weather to make my own. Since the section headed “London's Cuisines” in my book called “Food Lovers’ London” does not include British or English Cuisine, I start my recipe research online.

After sifting through dozens of recipes that showed very little consistency beyond the inclusion of beef and ale and pastry, I feel free to create my own recipe. The recipe is for two, and can easily be doubled to serve four.

Marinate the beef: First decision is that stout is going to be better than ale. Years ago I frequented the now-gone One Way Fare restaurant in Simsbury, CT, which had a Steak & Stout on their menu. It was tender and flavorful and trying to replicate the marinade seems like a good idea to me. Most recipes called for braising beef, which I take to mean a chuck steak, but I want to make only enough for two on a weeknight (thus not having time for a 2 hour braise), so I opt for a strip steak.

In a non-reactive container, mix 1-½ cups (12 oz.) Guinness Extra Stout, 1 large shallot shredded on the large holes of a box grater, 3 minced garlic cloves, 1 tablespoon crushed juniper berries, 1 tablespoon crushed black peppercorns, 2 teaspoons salt and 1 tablespoon honey. Add ¾ lb. strip steak (trimmed of fat and cut into 1” pieces), stir to coat and marinate overnight.

Make the stew: Remove the marinated meat to a plate. Toss the meat with a few tablespoons of flour to coat. Strain the marinade, reserving the liquid and discarding the solids.

1 tablespoon olive oil

1 tablespoon butter

2 leeks, white and light green parts only, cut lengthwise in half then sliced thinly

7 small carrots, peeled and cut into bite-size pieces (about ¾ lb.)

1 medium turnip, trimmed and cut into ½” dice

2 medium Yukon Gold potatoes, cut into ½” dice

3 cloves garlic, chopped

1 tablespoon fresh thyme leaves

1 bay leaf

1 tablespoon flour

1-½ cups beef stock

1 tablespoon Worcestershire sauce

Frozen puff pastry, piece(s) big enough to cover casserole(s)

1. In a large Dutch oven, heat oil. When hot, add beef in a single layer and cook on high heat until well browned on most sides. Remove beef to a plate.
2. Turn down heat; add butter and leeks to pot. Stir and cook until leeks soften. Add carrots, turnips and potatoes, stirring to coat. Add garlic, thyme and bay leaf, cooking another minute until garlic is fragrant. Sprinkle flour over vegetables, stir and cook another minue.
3. Deglaze pot with the reserved marinade, scraping up brown bits from bottom of pot. Add beef and any accumulated juices, beef stock and Worcestershire sauce, stir and simmer until vegetables are tender, about 30 minutes.

Up until this point, the stew can be made ahead and refrigerated. If you do make ahead, bring stew up to a simmer before proceeding.

Make the pies: I like to make these in individual casseroles, but you can make it in one dish, if you like. Preheat the oven to 350°. Ladle the hot stew in to the casserole(s). Brush the edges of the casserole(s) with egg wash. Lay over top a piece of defrosted puff pastry about the same size as the casserole. Brush pastry generously with egg wash and pierce four small slits with a paring knife. Bake until golden brown, about 15 minutes.

Let cool: Plan on letting the casserole(s) sit for a good 15-20 minutes before digging in. Steak & Stout Pie doesn’t taste nearly as good on a scorched tongue.