Inspired by my recent London trip, I have decided to make my version of the delicious steak and ale pie. It was one of my favorite dishes from across the pond and I knew I needed to make it on the grill as soon as I got back. Deliciously smoked chuck roast mixed in a flavorful broth of veggies and dark English ale all stuffed in a crispy pie made for one amazingly tasty dinner.
Prepare the stew mix.
As any traditional stew recipe, in a dutch oven add basic ingredients. This includes diced onion, carrots, garlic and fresh rosemary and thyme. For the liquid base, I used beef broth and a bottle of Guinness beer. The full flavored dark ale beer will provide an additional layer of flavor, while burning off any alcohol contents making it safe for kids to consume.
Mix all the ingredient together and get started on prepping the meat.
For this recipe I went with the a beautiful cut of chuck roast. I used Worcestershire sauce as the binder and then seasoned heavily with Meat Church Holy Cow seasoning. It’s a great rub on beef cuts delivering a peppery and garlic flavor to the meat.
Next, place the seasoned chuck roast onto a wire rack and place it on top of the filled dutch oven.
How to smoke the best chuck roast.
Set up the grill for indirect heat at 250 degrees. Slowly smoke the meat for 2 hours or until the meat has a nice visible bark and smoke ring. The beef drippings from the meat above will add another layer of amazing flavorful goodness that you cannot replicate if cooked directly in the broth.
Time to add the meat.
It’s time to add meat into the stew! Remove the wire rack from the grill, cube up the beef and mix in with the broth. Add some tomato paste and slurry, which is a mix of water and flour, to thicken the broth. This is the perfect time to add in another can of beer as some of the liquid evaporated during the cook. The smokiness of the beef along with boldness of the beer and rustic vegetables in the rich broth make for one delicious smoked stew. Let the ingredients cook for another hour allowing the meat to tenderize and absorb all the wonderful broth flavors. Add salt and pepper to your liking to balance off the dish.
Time to grill the steak and ale pie.
Before you start filling the pie, make sure to blind bake the bottom crust. It’s a process in which just the crust is baked by itself to ensure you don’t end up with a soggy bottom. For the pie crust, I went with a pre-made store bought crust. You can always make your own, but given I’m a griller, not a baker, using a pre-made version made it less risky for me as well as more convenient.
Once the bottom crust is baked, add the meat filling into the pie dish and cover with another layer of raw dough. Press down on the sides to ensure the pie is closed and cut off any extra dough. Make sure to cut slits or poke holes with a fork to allow the steam to escape. Leave it on the grill for another 15 minutes and your steak and ale pie is ready. Enjoy!
Printer friendly recipe below:
Steak and Ale Pie
- 3 lbs Chuck Roast
- 1/4 cup Worcestershire sauce
- 2 tbsp Beef seasoning
- 2 Bottles of 11oz English dark ale or Guinness
- 17 oz Beef broth
- 1 Onion
- 5 Carrots
- 2 tbsp Tomato paste
- 1 tbsp Minced garlic
- 1/2 tbsp Garlic powder
- 1/2 tbsp Onion powder
- 1 sprig Fresh rosemary
- 1 bunch Fresh thyme
- 1 cup water
- 1/2 cup Flour
- Salt and pepper to taste
- Dice the onion and carrots. Place them in a dutch oven along with garlic, fresh rosemary and thyme. Pour in the beef broth and 1 can or bottle of beer.
- Coat the chuck roast with Worcestershire sauce which will work as the binder and then seasoned heavily with beef seasoning. Place the seasoned chuck roast onto a wire rack and place it on top of the filled dutch oven.
- Set up the grill for indirect heat at 250 degrees. Slowly smoke the meat for 2 hours or until the meat has a nice visible bark and smoke ring.
- Remove the wire rack from the grill, cube up the beef and mix in with the broth. Add some tomato paste and slurry (water & flour mix) to thicken the broth. Place back on the grill for 1 hour. Add salt and pepper to your liking.
- For the pie, first blind bake the bottom crust. Lay the dough in a pie dish and make sure it touches the edges. Poke little holes with a fork to help with air flow.
- Once the bottom crust is baked, add the meat filling into the pie dish and cover with another layer of raw dough. Press down on the sides to ensure the pie is closed and cut off any extra dough. Make sure to cut slits or poke holes with a fork to allow the steam to escape.
- Place it back on the grill for another 15-20 minutes for the top to bake.
Check out the Recipes Page for other tasty ideas!