Ingredients

Serves 6 (makes 12 pies)


Olive oil
250 g beef shin or chuck, cut into 1 cm dice
1 onion, finely chopped
3 cloves garlic, chopped
60 g pancetta, finely chopped
½ cup field mushrooms, chopped
1 tbsp tomato paste (puree)
330 ml Belgian dubbel beer
1 tsp thyme, chopped
Sea salt and freshly ground black pepper
1 free-range egg, beaten
1 tbsp milk


Shortcrust Pastry
225 g plain fl our
125 g cold butter, diced
3 tablespoons iced water

 

Method

Carbonade is the classic Belgian beef stew, made with Belgian dubbel or a Flanders red ale. This is a dish I’ve enjoyed many times in all of its regional variations. In my version I whack it in a pie for good measure – what stew doesn’t taste better surrounded by buttery pastry?

 

Put 2 tablespoons oil in a heavy-based saucepan over high heat and cook the beef in batches until browned. Remove the meat and set aside. Add a little more oil to the pan and cook the onion, garlic and pancetta for 3 minutes. Return the meat to the saucepan and stir in the remaining ingredients except the egg and milk. Reduce the heat to low, then cover and simmer for 1 hour. Remove the lid and cook for a further 30 minutes. Take the pan off the heat and allow to cool.

Preheat the oven to 180°C. Grease a standard-size 12-hole muffin pan well with oil.
To make the pastry, place the flour and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the water and pulse until the dough comes together. On a floured work surface, knead the dough for 1 minute and then roll out to 5 mm thick. Cut 12 rounds 11 cm in diameter for the bases of the pies. Cut 12 rounds 8 cm in diameter for the lids (if necessary, adjust the sizes according to your pan). Line each hole with a pastry base, leaving some overlap, then fill with beef mixture. Do not overfill, or the pies will leak when cooking.

Mix the egg and milk and brush the edges of the pastry bases with the mixture. Place the pastry lids on top, carefully pressing to seal the edges so there are no gaps. Use a sharp knife or fork to pierce the lids. Brush the lids with more egg-wash.

Bake the pies for 20 minutes or until golden brown. Serve warm with cold beer.
Note: Instead of a muffin pan, you can use your preferred pie or loaf tin - the cooking time will not change.

Perfect Match - Saison Pale Ale or American Pale Ale


The Entire Beast: From Ear & Beer to Ale & Tail by Chris Badenock, Penguin Lantern, RRP: $39.95.