Steak, Dark Ale and Stilton Pie

This winter-warming recipe comes from chef Ben O’Donoghue, who says secondary cuts of beef such as chuck, blade, gravy beef and osso bucco are ideal for slow cooking during the colder months.

“Slow cooking breaks down the fibres in the meat, rewarding you with a succulent tender meal that’s full of flavour, for the whole family to enjoy,” he says.

Steak, Dark Ale and Stilton Pie Recipe

Preparation time: 30 mins plus marinating time of 3 hours
Cooking time: 3 hours for the meat, 45 minutes for the pie


Ingredients:

• 1kg of chuck steak (cut into 3cm cubes
• 1 cup plain flour
• 6 cloves of garlic (cut in half)
• ½ bunch of thyme
• 1 teaspoon of black peppercorns
• 2 x 330ml bottles of dark ale or 500ml Guinness
• 8 golden shallots, peeled (cut in half if large)
• 1 tablespoon of Vegemite
• 500gm puff pastry (shop bought is fine)
• 100gm Stilton cheese or similar crumbly blue cheese (use cheddar if you don’t like blue)
• Celery salt
• 1 egg yolk

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