Ingredients

The following ingredients have 4 Servings
  • 2½-3 lbs chuck roast steak
  • ⅓ cup all purpose flour
  • 3 tablespoons canola oil
  • 1 cup sliced onion
  • 1 tbsp minced garlic
  • 1 ¾ cups good dark ale beer or stout (divided)
  • ¼ cup Worcestershire sauce
  • 3 tbsp tomato paste
  • 1 tbsp sugar
  • 2 sprigs fresh rosemary
  • 2 cup beef broth
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 8 oz sliced brown mushrooms
  • 5 sausage brats sliced into chunks
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 1 egg beaten
  • 1 sheet frozen puff pastry (thawed)

Instruction

  • Preheat the oven to 325° F. You'll need a 9 x 13 inch oven safe casserole dish.
  • Cut the chuck roast into cubes about 1 1/2-2 inches
  • Place the chopped beef and flour into a bowl.
  • Toss the beef until covered evenly in the flour.
  • Heat half of the oil in a large pan- at least 10 inch wide- over a high heat.
  • Gently drop in half of the beef and sear on each side until brown and crispy around the edges (about 2 minutes per side).
  • Transfer the seared beef to a plate and repeat with the remaining meat. Set beef aside.
  • To the same pan as you seared the beef, fadd the onion and garlic. Cook until the onion starts to get soft over a medium heat, about two minutes.
  • Add ½ cup of the beer and deglaze the pan by scraping the bottom with a wooden spoon. Simmer for 2 minutes.
  • Add the Worcestershire Sauce, tomato paste, sugar, rosemary and stir.
  • Add the remaining beer and the beef broth. Season with the salt and pepper.
  • Add the mushrooms, bratwurst and the seared beef and stir to combine.
  • Transfer the filling to the pie dish.
  • Bake in the oven for 2 hours, covered with foil.
  • After 2 hours, cook for a further 30 minutes uncovered.
  • Take the pie out of the oven and dissolve the cornstarch with the water. Add it to the pie filling and gently stir through.
  • Raise the oven temperature to 400 degrees F.
  • Unroll the pastry from its package into a rectangle that will be large enough to sit on top of the filling.
  • Lift the pastry onto the pie and brush it with the beaten egg. Score lightly with a knife in a diagonal form to make a cross hatch pattern.
  • Place the pie back into the oven and bake for another 20-30 minutes or until the pastry is a deep golden color and has risen up a little. Don't worry if you take it out earlier, the filling is already cooked so it just depends on how dark and crispy you want your puff pastry.
  • Let rest for 5 minutes before serving.