This Hawkstone IPA & Beef Pie combines tender beef, rich gravy, and the distinctive citrusy, hoppy notes of Hawkstone IPA in a golden, flaky pastry crust. The beer’s bitterness cuts through the richness of the beef, creating a deeply savory and satisfying filling that’s perfect for a cozy dinner. This recipe delivers a truly British comfort food experience with a modern craft beer twist.
Ingredients
- 2 lb (900 g) beef chuck, cut into 1-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 1 bottle (12 fl oz / 355 ml) Hawkstone IPA (or another IPA)
- 1 cup (240 ml) beef stock
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) dried thyme
- 1 bay leaf
- 1 sheet (9 inches / 23 cm) frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 325°F (165°C). Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- Heat 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef until browned on all sides, about 5-7 minutes per batch. Transfer the browned beef to a plate and set aside.
- Add the remaining oil to the pot. Add the onions, carrots, and celery, and cook over medium heat until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the flour and cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
- Pour in the Hawkstone IPA, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce slightly, about 3 minutes.
- Stir in the beef stock, tomato paste, thyme, and bay leaf. Return the beef to the pot. Bring the mixture to a simmer, then cover and transfer to the oven.
- Braise in the oven for 2 hours, or until the beef is fork-tender. Remove the pot from the oven and discard the bay leaf. Taste the filling and adjust seasoning with salt and pepper. Allow the filling to cool to room temperature, then refrigerate for at least 1 hour (or up to overnight) to thicken and allow flavors to meld.
- Increase the oven temperature to 400°F (200°C). Transfer the filling to a 9-inch (23 cm) pie dish or a 1.5-quart (1.4 L) baking dish.
- Roll out the puff pastry sheet on a lightly floured surface to fit your dish. Place the pastry over the filling, tucking the edges under and crimping to seal. Cut a few slits in the top to allow steam to escape. Brush the pastry with the beaten egg.
- Bake for 30-35 minutes, until the pastry is puffed and golden brown. Let rest for 10 minutes before serving.
Tips
- Beef: Chuck roast is ideal for braising because it becomes tender and flavorful. You can substitute with stew meat or brisket.
- IPA Substitution: If you can’t find Hawkstone, use any bold IPA with citrusy notes. Avoid overly bitter IPAs, as they can make the gravy bitter.
- Cool the Filling: Don’t skip chilling the filling before adding the pastry. If it’s warm, the pastry will melt and become soggy.
- Save Time: To save time, you can use a store-bought pie crust for the bottom and top, or just a top crust as written.
Serving Suggestions
Serve this pie hot with mashed potatoes, buttery peas, or a side of roasted root vegetables. A pint of Hawkstone IPA or a crisp green salad with a tangy vinaigrette also pair beautifully.
Variations
- Mushroom & Ale: Add 8 oz (225 g) sliced mushrooms with the onions for an earthy flavor.
- Herb Twist: Add 2 tablespoons of fresh chopped parsley and 1 tablespoon of fresh rosemary to the filling before baking.
- Cheese Crust: Sprinkle 1 cup (120 g) of grated sharp cheddar cheese over the filling before topping with pastry.
Storage and Reheating
Store leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave for 2-3 minutes, but the pastry will lose its crispness. The filling can be frozen separately for up to 3 months.
Frequently Asked Questions
Can I use a different cut of beef? Yes, brisket or round steak work well, but they may require a longer braising time to become tender. Chuck is the best choice for its marbling.
Can I make this pie ahead of time? Absolutely! Prepare the filling and store it in the refrigerator for up to 2 days, or freeze it for up to 3 months. Assemble and bake the pie when ready.
Why is my pastry soggy? A soggy bottom usually happens when the filling is too wet or not cold enough. Make sure to cool the filling completely and chill it before adding the pastry. Also, ensure your oven is fully preheated before baking.
Can I use a different beer? Yes, any IPA or even a pale ale will work. The beer’s flavor will shine through, so choose one you enjoy drinking.
Is the alcohol cooked out? Most of the alcohol evaporates during the braising and baking process, but a small amount may remain. If you prefer to avoid alcohol entirely, substitute with non-alcoholic beer or extra beef stock.
Can I use a pie crust instead of puff pastry? Yes, a shortcrust pastry works wonderfully. Blind-bake the bottom crust for 10 minutes before adding the filling to prevent sogginess.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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