What is the best cut of beef for stew?

You can use braising steak or stewing beef, also known as chuck. It the best (and most inexpensive) cut of meat for stew because it becomes tender and more flavourful when cooked for a long period of time.

What can I substitute for the stout beer?

You can use any dark ale or any dark and robust beer. Using a dark beer gives this meat pie a deeply rich and flavourful gravy. If you prefer not to use any beer, then simply substitute with more beef broth, but you're not going to get that deep robust flavour from the gravy.

Can I make this recipe vegetarian?

You can adapt this recipe to be vegetarian by substituting the beef steak with a hearty vegetable or legume like potatoes, beans, lentils or tofu. Instead of beef broth, use vegetable broth, and ensure any store-bought pastry used is vegetarian-friendly. Omit the bacon and add a sprinkle of paprika for the smokiness. The result will be a delicious vegetarian pie with all the comfort and flavor of the original.

Steak & Mushroom Stout Pie

Description

This savoury pie is filled with tender chunks of steak and vegetables soaked in a rich stout gravy baked between two layers of flaky pie crust until golden.

Ingredients

3 stripes of bacon
1 lb braising steak, cut into 1/2 inch cubes
2 cloves garlic, minced
1 small onion, chopped
4 oz cremini mushrooms, stems discarded, caps quartered
1 small carrot, cut into 1 cm cubes
1/2 cup peas
1 cup beef broth
1 cup stout beer
1/2 tbsp brown sugar
1 tsp dried thyme
1/2 tsp dried rosemary
2 tbsp cornstarch (mixed with 1 tbsp water)
1 store-bought double pie crust
1 large egg yolk, lightly beaten with 1 tbsp of cold water

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Instructions

Cook the bacon in a 3-quart Dutch oven over medium heat until crispy. Remove the bacon and set aside.
Add the beef and brown on all sides. Do not crowd the pot, so brown the beef in 2 batches if needed. Remove with a slotted spoon and set aside.
Add the mushrooms, chopped onion, and garlic. Saute for a couple of minutes until fragrant and onions are translucent.
Chop or crumble the bacon. Add the beef and bacon back in.
Then add the broth, stout, peas, carrots, brown sugar, thyme, and rosemary. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes.
Stir in the cornstarch slurry and bring to a boil again to thicken. Remove from heat.
Line a 9″ deep-dish pie plate with a layer of pie crust. Using a slotted spoon, scoop the stew mixture into the pie plate. Add just enough of the gravy to not quite cover the filling. Reserve any remaining gravy to serve on the side.
Lay the second pie crust on top. Pinch and crimp the edges together. Brush with egg wash.
Cut some slits and place pie on baking sheet. Bake in the lower third of oven at 400F for 25-30 minutes or until the crust is golden brown. Let stand for 5-10 minutes before slicing and serving.

Notes

Leftovers can be covered up and stored in the fridge for up to 3 days.