Description
This Epic Chunky Beef and Mushroom Pie is a hearty and flavorful dish featuring tender chuck beef slow-cooked with porcini and Swiss brown mushrooms, aromatic herbs, and rich dark ale, all encased in a crisp puff pastry crust. Perfect for a comforting family meal, this pie combines traditional stew elements with a flaky pastry topping for a classic British-inspired dinner.
Ingredients
Scale
Beef and Mushrooms
- 20 g / 0.7 oz dried porcini mushrooms (slices, whole or chopped)
- 1 ¼ cups / 312 ml boiled water
- 1 kg / 2 lb chuck beef, cut into 2.5 cm / 1” cubes
- 1 – 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 onion, finely chopped
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 3 carrots, halved lengthwise then cut into 1.5 cm / 3/5” chunks
- 1/3 cup flour (any type)
- 300 ml / 10 oz dark ale (or red wine, Guinness, or more beef stock as substitute)
- 2 cups / 500 ml beef stock
- 3 sprigs thyme or 1 tsp dried thyme leaves
- 2 bay leaves, fresh or dried
- 200 g / 7 oz bacon, diced
- 300 – 400 g / 10 – 13 oz Swiss brown mushrooms, larger ones halved
For the Pastry
- 1 – 2 sheets puff pastry (enough to cover pie)
- 1 egg yolk (for glaze)
Instructions
- Soak Porcini: Place dried porcini mushrooms in a bowl and add hot boiling water. Leave to soak for at least 30 minutes. Strain mushrooms, reserving the soaking liquid, and roughly chop the porcini.
- Season Beef: Sprinkle beef cubes evenly with salt and pepper.
- Brown Beef: Heat 1 tablespoon vegetable oil in a large heavy-based pot over medium-high heat. Add half the beef and brown all over, then remove and repeat with the remaining beef. Set all browned beef aside.
- Sauté Vegetables: Reduce heat to medium-low. If the pot is dry, add more oil as needed. Add onion and garlic, and cook for 2 minutes until softened. Add finely chopped carrot and celery and cook for 6 minutes, stirring occasionally, until softened and sweet. Add carrot chunks and cook for another 2 minutes.
- Make Roux: Sprinkle flour over the vegetable mixture and stir thoroughly to combine and cook out the raw flour taste.
- Add Liquids: Pour in dark ale and beef stock, stirring constantly to dissolve the flour and create a smooth base.
- Add Herbs & Mushrooms: Stir in thyme, bay leaves, chopped porcini, the reserved porcini soaking liquid (avoid the gritty sediment at the bottom), and the browned beef. Increase heat slightly and bring to a gentle simmer. Cover the pot and adjust heat to maintain a low simmer.
- Simmer Beef Stew: Cook the stew gently for 1 hour and 45 minutes, or until the beef is tender.
- Cook Bacon and Mushrooms: While the stew cooks, heat a skillet over high heat and cook diced bacon until golden. Remove bacon and reserve drippings in the pan. Add Swiss brown mushrooms to the drippings and cook for 5 minutes until golden and tender. Return bacon to the pan and toss together, then stir the mixture into the stew.
- Reduce and Cool: Simmer the stew uncovered for an additional 15 minutes to allow mushrooms to soften and flavors to meld. Remove from heat and let cool.
- Prepare Pie: Preheat oven to 200°C (390°F). Transfer cooled stew to a deep pie dish. Cover with puff pastry sheets, trimming and pressing edges to seal. Brush the pastry surface with egg yolk for a golden glaze.
- Bake Pie: Bake in the preheated oven for 25-30 minutes or until pastry is puffed and golden brown. Allow to rest for a few minutes before serving.
Notes
- Note 1: Soaking porcini mushrooms intensifies the flavor and adds deep umami to the stew.
- Note 2: Chuck beef is perfect for slow-cooked pies because it becomes tender and flavorful.
- You can substitute dark ale with red wine, Guinness, or extra beef stock if desired.
- Ensure to remove any grit from the porcini soaking liquid by pouring carefully and leaving sediment behind.
- Letting the stew cool before assembling the pie helps prevent the puff pastry from becoming soggy.
- The pie can be served with mashed potatoes or a green vegetable for a full meal.
