Steak and Ale Pot Pie Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich beef stew thickened and baked under pastry, filled with tender roast, dark ale, mushrooms, and root vegetables. Complex and deeply savory, this pub-style comfort food is perfect for special dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 times All-Butter Pie Dough
- Flour (for rolling out dough)
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter
- 1 large Vidalia or Sweet Onion (diced)
- 1 tablespoon Crushed Garlic
- 3 pounds Boneless Chuck Roast (fat trimmed)
- 1 cup Beef Broth
- 1 2/3 cup Dark Ale
- 3 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- 2 teaspoons Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 3/4 cups Chestnut Mushrooms (sliced)
- 3 Roma Tomatoes (diced)
- 2 Celery Stalks (diced)
- 1 large Carrot (diced)
- 1/2 cup Tomato Paste
- 1/4 cup Fresh Parsley (chopped)
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Steak Sauce
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons All-purpose Flour (unbleached)
- 1 large Egg
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 45m
- Sodium
- 1932mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1755mg
- Calcium
- 89mg
- Iron
- 19mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 1932MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.