Winter Warmer Beer Braise Steak Pot Pie

January 10, 2019

There are so many ways to enjoy an ice cold Winter Warmer with all its nutmeg and cinnamon flavors, but this delicious steak pot pie is the way to go when it comes to staying in during those cold winter days. We teamed up with Vanessa from to craft this delicious recipe that has two full bottles of our favorite winter seasonal.


– 2 lbs of chuck stew meat, cut into cubes
– (2) 12oz bottles of Winter Warmer
– 1 tsp peppercorns, black
– ½ – 1 bunch of thyme
– 1 cup flour, seasoned with salt and pepper
– 4 tbsp olive oil
– 1 white onion, diced
– 1 8oz package of mushrooms, chopped
– 3 tsp garlic, minced
– 1 bay leaf
– 2 cup beef stock
– 1/2 cup stilton or crumbly blue cheese
– Frozen pastry sheet
– Pie crust
– eEg yolk

If you want to skip the overnight meat marinating (even though it makes the meat amazingly tender)
If you can’t find Stilton or want to use something cheaper, sub blue cheese


1. Add the beer, thyme and peppercorns to a bowl with the steak. Make sure the meat is submerged and cover tightly. Marinate overnight or for at least three hours.
2. When you’re ready to get started, remove the beef from the marinade but save all the liquid.
3. Heat 2 tbsp of the oil in a heavy bottomed pan or dutch oven until shiny
4. Pat the beef dry and dredge in the flour mixture. You don’t need to completely coat it, give it a good shake after it’s been dredged to get rid of the excess.
5. Sear the beef on all sides until brown in batches.
6. When the beef is done, add the remainder of the oil and heat.
7. Add the onions and cook until softened, then add mushrooms and garlic.
8. Cook until the mushrooms are very brown and liquid has cooked off.
9. Add the reserved marinade to the pan with the vegetables and use it to scrape any brown bits off the bottom. I recommend pouring it through a strainer to catch any peppercorns or bits of herbs left behind.
10. Return meat to pan. Add bay leaf and 1 cup beef stock.
11. Bring to a boil, cover and simmer on the stovetop for 1.5 hours or until meat is tender.
12. Season with salt and crumble stilton into the filling, then cool to room temperature.
13. Preheat the oven to 350 degrees
14. Line pie dish with puff pastry after greasing it with butter or spraying with cooking spray.
15. Fill with beef mixture, and crumble any additional cheese on top.
16. Roll out your puff pastry sheet. It should still be cold, but no longer frozen.
17. Brush the edges of your crust with egg yolk. This will keep the puff pastry on.
18. Lay the puff pastry over the meat pie. Trim any of the rectangular corners of your puff pastry so it’s roughly circular.
19. Fold the edges of the pastry around the edge of pie plate or dish and crimp with a fork.
20. Mix the egg with a fork gently and brush the whole top of the pastry. Poke some holes in it!
21. Bake at 350 for 35 minutes, and enjoy!


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