1. Pat beef dry with paper towel. Season all over with salt and pepper to your taste. Place in a large bowl; add flour and toss to coat. Shake off excess flour, reserving excess. 2. Heat half the oil over medium-high heat in Dutch oven or enamelled cast-iron roaster. Brown beef, in batches, for about 10 minutes or until browned all over. Transfer to a clean bowl. Add more oil to pot between batches, as necessary. 3. Add remaining oil to pan. Cook celery, carrots, garlic and leeks, stirring, for 5 minutes or until softened. Sprinkle in reserved flour; cook, stirring, for 2 minutes. Gradually, stir in beef broth. Stir in ale, tomato paste and thyme. Bring to a boil, scraping up brown bits from bottom of pan. Season with salt and pepper to your taste. Stir in beef with accumulated juices. 4. Cover and cook in preheated 325°F oven for about 1½ hours or until beef is fork-tender. 5. Meanwhile, set six 1½-cup (375 mL) oven-safe serving dishes on a parchment-lined rimmed baking sheet. Roll out puff pastry dough on lightly floured board to a thickness of ¼-inch (5 mm). Using a sharp knife or cookie cutter, cut pastry into six circles or squares about ½ inch (1 cm) larger than top of dishes. Pierce each pastry piece several times with a fork. Return pastry to refrigerator while beef is cooking. 6. Remove beef filling from oven. Increase oven temperature to 400ºF. Stir peas into beef filling. Season with salt and pepper to taste. Spoon filling into dishes. Place a piece of pastry on top of each dish and pinch around edges to seal to the dish. Whisk egg with 1 tbsp (15 mL) water in a small bowl and brush pastry with egg wash. Cut a few slits in the centre of pastry. 7. Bake pot pies on baking sheet for 15 to 20 minutes or until pastry is puffed and golden brown. Let stand for 5 to 10 minutes before serving.

Beef Pot Pies with Dark Ale and Leeks

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Chuck Flap Tail Steak