Beef and Beer Pie
¼ cup plain flour
800g beef chuck steak, trimmed, cut into 20cm cubes
2 tablespoons olive oil
2 medium brown onions, chopped
2 medium carrots, peeled, chopped
2 tablespoons tomato paste
1 tablespoon worcestershire sauce
1½ cups beef stock
340ml bottle lager beer
Roll beef cubes in plain flour to coat, then brown pieces in a large frypan. Transfer beef pieces to large pot as each batch is done.
Add tomato paste, Worcestershire sauce, beer, and stock. Simmer for about 30 minutes or until beef is tender. Allow to cool completely.
Place beef mixture in a casserole dish or deep plate and top with a sheet of puff pastry.