A hearty British classic featuring large cuts of beef chuck roast braised low and slow with ale, onions, tomato paste, and fresh vegetables. The tender, wine-rich filling is enclosed in an exceptionally flaky pastry crust made with grass-fed beef tallow, creating a rustic, deeply satisfying pie.
chuck roast, cut into steaksapproximately 1.5 kg, sliced thick into steaks, then pulled apart along natural muscle seams3 lb
onionpeeled and sliced, amount flexible~2 largeest.
tomato pastea small squeeze for umami and sweetness1 tbsp
ale, barrel-aged or similaramount to deglaze the pan; avoid bitter IPAs as the bitter hops flavors concentrate rather than break down~1½ cupsest.
beef brothto top off the braising liquid~3 cupsest.
carrotspeeled and sliced on a diagonal4
celeryapproximately 5 stalks, sliced on a diagonal; reserve leaves for finishing
5
fresh sage leavesfinely chopped for the pie crust~8-10 leavesest.
all-purpose flourfor pie crust, approximately 1.5 cups200 g
beef tallow, coldchilled; use 100–130 g depending on desired crust texture (less water = more tender/crumbly)100 g
kosher saltfor pie crust½ tsp
water or aleminimal amount to bring the dough together~6 tbspest.
cornstarchmixed with cold water or ale into a slurry to thicken the sauce; add more if needed1 tbsp
black pepper, freshly groundgenerous amounts for seasoning meat and sauce~½ tspest.
vinegara tiny splash to brighten the sauce~1 tbspest.
eggfor brushing the pastry to make it shiny (optional)~1est.
peascooked and served as a side~1½ cupsest.
Steps
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1
Place beef fat chunks in a cold pot with a little water and heat moderately to slowly render the fat. If browning starts before sufficient fat has rendered, add more water. Once you have plenty of fat and brown color, remove and discard the solids.
2
Generously season the steak pieces with salt and pepper. Sear them in the hot fat in batches, starting with the largest pieces, taking care not to crowd the pan. Brown all sides well, then remove and set aside.
3
Add sliced onions to the pan, stirring to color them while using the released moisture to deglaze the pan bottom. They don't need to be fully soft, just started.
4
Stir in a small squeeze of tomato paste and let it brown for about a minute, then deglaze with ale before it burns, scraping up the flavorful fond. Top off with beef broth to cover the meat. Bring to a boil, then reduce to a simmer.
5
Cover the pot and braise gently for about 3.5 hours until the steaks are very tender. After 1 hour, flip the meat to ensure even cooking. The meat should yield easily to a knife but still hold together.
6
Sauté the diagonal-sliced carrots and celery in hot tallow, letting them sit on one side for a couple minutes to develop serious browning, but stop before they are fully tender.
7
Into a pie dish, first layer some vegetables, then gently arrange the braised steak pieces in a smooth single layer, and top with the remaining vegetables.
8
Raise the heat and boil down the braising liquid by about a third to concentrate flavors. Mix cornstarch with cold water or ale to form a smooth slurry, then whisk it into the simmering sauce while stirring aggressively to avoid lumps. The sauce should become very thick and will thicken further as it cools. Season with additional pepper and a splash of vinegar.
9
Chop the reserved celery leaves and stir them into the sauce just before pouring it into the pie dish. Pour the sauce over the filling, letting it percolate through all the solids.
10
Remove the pie dough from the fridge (after chilling at least 30 minutes). Dust your work surface lightly with flour and gently roll out the dough, rotating it frequently to prevent sticking and ensure even thickness. Roll until large enough to cover the pie dish.
11
Carefully drape the pastry over the pie filling. Minor tears are fine—steam vents are needed anyway. Brush with egg wash if you want a shiny finish.
12
Bake in a 400°F (200°C) oven for about 30 minutes until the pastry is cooked through and golden.
13
Let the pie rest until you can barely hold the dish with your hands—this indicates the sauce has set enough not to run everywhere. Carefully dig down beneath a whole steak piece, plate it with extra sauce and peas on the side, and serve.
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