Beef and Ale Pie



Standard Supplier 6th December 2013


Standard Supplier

Beef and Ale Pie

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Portions: 10 Prep Time: 15 mins Cook Time: 180 mins


  • 1500g lean braising steak, diced
  • 500g onions, chopped
  • 250g mushrooms, quartered
  • 440ml can of Guinness
  • 20ml sunflower oil
  • 800g MAGGI Rich & Rustic Tomato Sauce
  • 500g puff pastry, rolled to required size
  • 30ml MAGGI Beef Liquid Concentrated Fonds, diluted with 1.4Ltr of water


Heat some oil in a sauté pan on stove at a high heat. When the pan is smoking, add the meat and brown on all sides.
The sauté pan should have a lot of residue in it. Don't waste that flavour, keep the pan on the heat and pour half a can of Guinness in it, then with a wooden/plastic spatula scrape the bits from the bottom and transfer that and your meat to the pan in which you are going to stew in.
Add a little more oil to the pan and sweat off the onions until soft. Add to stew pan.
In that stew pan you should now have your meat, onions, and the Guinness you used to de glaze the pan with. Bring it to the boil. When boiling add the MAGGI Rich & Rustic Tomato Sauce and the beef stock then simmer.
This will now have to simmer from anything up to two-three hours, all the time checking on taste, if it needs more liquid etc.
Sweat off the mushrooms and add to stew. The cook time is only a rough guide. Cook until meat is tender.
Put into pie dish cover with pastry, glaze with egg and bake until golden brown.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.