Description
This Beef Tallow & Ale Pot Pie is a rich, savory dish that’s perfect for a cozy dinner. The beef is simmered in a flavorful ale-based broth, creating a tender and flavorful filling, while the flaky, buttery crust tops it off for a truly comforting experience.
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes
– 1/4 cup beef tallow
– 1 onion, diced
– 3 carrots, peeled and diced
– 2 potatoes, peeled and diced
– 3 cloves garlic, minced
– 2 cups ale
– 2 cups beef broth
– 2 tbsp all-purpose flour
– 1 tsp dried thyme
– 1 bay leaf
– Salt and pepper to taste
– 1 package refrigerated pie crust
Instructions
1. – In a large Dutch oven or heavy-bottomed pot, heat the beef tallow over medium-high heat.
2. – Add the beef cubes and brown on all sides, about 5 minutes total. Remove the beef and set aside.
3. – Add the onions, carrots, and potatoes to the pot and sauté for 5-7 minutes, until starting to soften.
4. – Stir in the garlic and cook for 1 minute until fragrant.
5. – Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes.
6. – Slowly pour in the ale and beef broth, stirring constantly to prevent lumps.
7. – Add the browned beef, thyme, and bay leaf. Season with salt and pepper.
8. – Bring the mixture to a boil, then reduce heat and simmer for 45-60 minutes, until the beef is very tender.
9. – Preheat the oven to 400°F.
10. – Remove the bay leaf. Pour the beef filling into a 9-inch pie dish.
11. – Unroll the pie crust and place it over the top of the filling, crimping the edges to seal.
12. – Cut several slits in the top of the crust to allow steam to escape.
13. – Bake for 25-30 minutes, until the crust is golden brown.
14. – Let cool for 10 minutes before serving.
Notes
For a richer flavor, use 1/2 cup beef tallow instead of 1/4 cup. You can also substitute the ale with red wine or beef broth. Garnish with fresh thyme or parsley before serving.
- Prep Time: 30
- Cook Time: 90
- Category: Main Courses
- Method: Baking
- Cuisine: American