10 September 2014,14:27 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Season the flour with salt and pepper. Dust over the beef. Heat the oil in a large pan over high heat. Add the beef and sauté until browned. Set aside.
  • Add the butter, garlic, and mushrooms to the pan and sauté for 2 minutes. Set aside. Heat the remaining oil in the pan over low heat.
  • Add the onions and sugar and simmer until caramelized, 30 minutes. Stir in 1 tablespoon of flour, stock, ale, tomato paste, thyme, Worcestershire sauce, beef, and mushrooms.
  • Cover and simmer until the beef is tender, about 1½ hours.
  • Preheat the oven to 450°F (230°C/gas 8). Spoon the filling into a oval pie dish.
  • Lay the pastry over the top. Trim and cut a hole for steam to escape. Bake for 15 minutes, until golden. Serve hot.


  • 50 grams all-purpose (plain) flour
  • Salt and freshly ground black pepper
  • 1.5 kg chuck steak, cut into bite-size chunks
  • 5 tablespoons sesame oil
  • 4 tablespoons butter
  • 6 cloves garlic, crushed
  • 300 grams button mushrooms
  • 5 large onions, sliced
  • 2 tablespoon sugar
  • 300 ml beef stock
  • 400 ml brown ale
  • 2 teaspoon tomato paste  
  • Few sprigs fresh thyme
  • 3 tablespoons Worcestershire sauce
  • 300 grams ready- rolled puff pastry sheet

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