Steak & Guinness Pie
Cut beef chuck steak into 3cm pieces.
Place flour in a large bowl and season with salt and pepper. Add the beef and gently toss to lightly coat with the flour mixture.
Heat olive oil in a large flameproof casserole dish over high heat. Sear beef for approx. 5 minutes.
Heat olive oil in a pan over medium heat. Caramelise onions, adding garlic for final 1 minute.
Combine beef, Guinness, beef stock, bay leaves, thyme, onion and garlic in casserole dish, and bring to the boil.
Reduce heat to very low and cook uncovered, for 1 hour or until beef is tender and sauce thickens slightly. Set aside for 15 minutes to cool.
In the meantime, preheat oven to 200°C. Line 5 ovenproof ramekins with pastry sheets.
Spoon beef mixture evenly among ramekins. Place a piece of pastry over each dish and use a small, sharp knife to cut a small slit in the top of each pie to help release steam.
Place on an oven tray and bake for 15-20 minutes, or until pastry is puffed and reaches desired colour.
Remove from oven and serve immediately with mashed potatoes and peas.
Salt & pepper
1/2 cup plain four
800g beef chuck steak
4 large brown onions, cut into quarters
3 garlic cloves, crushed
400ml liquid beef stock
2 bay leaves
10 sprigs of fresh thyme
3 sheets of puff pastry
1 can of Guinness Draught (440ml)
Mashed potatoes and green peas, to serve