Steak and Ale Pie The Londoner


10 lb.  Angus Top Round, 1" dice

3 lb.Yellow onions, rough chop

2.5 lb. button mushroom

1/2 cup Minced garlic

1 gallon Beef Stock

2 pints Newcastle Ale

4 cups Brown Roux

1 cup Blended Oil

2 tbsp Salt

1 tbsp Pepper

4 tbsp Herb Mix

1/4 cups Worcestershire Sauce


  • Brown meat in rondeau and sautee onions, mushrooms, and garlic in sautee pan and combine with browned meat
  • Add roux and slowly whisk in beef stock, newcasle ale, and Worcestershire sauce
  • Bring to a simmer and cook for 1.5 hours or until beef is very tender
  • Season with salt and pepper and herb mix
  • Pour into 5 gallon cambro
  • Label, date, and store in cooler