Beef. Stilionand Chocolate Stout pie

    This Beef and Stilon pie has a few twists in the ingredients that I think make it even more appealing, This is delicious when served with a root veg mash. I have included a few opins on the ingredients so you can make it to your own preferance.

    Norfolk, England, UK
    1 person made this


    • 500g Chuck steak cut into large cubes
    • a tablespoon of seasoned flour
    • 2 tablespons of extra virgin olive oil (or veg oil)
    • 2 medium size red onions chopped small
    • 2 cloves of garlic crushed
    • 500ml Chocolate stout. ( I use Bad Kitty Chocolaie stout but any will do and if you don't like Chocolate stout you can always use Guinness)
    • 1 Knore beef stock pot tub
    • 1 Bay leaf
    • 100g Stilton
    • Optional extra a few squares of 100% cocoa dark Chocolate
    • Pufff pastry to cover. I make my own but Jus-rol is a lot quicker


    1. coat the beef in the seasoned flour and put the oil in a large frying pan and heat to a high tempreture.
    2. Brown the beef in the pan for a few minutes just to seal it.
    3. Remove beef and set aside. Add the onions and the Garlic to the panand soften for about 5 minutes.
    4. Add the meat and the onion/garlic mix to a slow coker set on low. Add the stout and the bay leaf. stir and cok for 2 hours.
    5. turn slow cooker off and add the stilton and if you are using it the chocolate too
    6. Whilst this is cooling roll the pastry and pre heat the oven to 200 C
    7. Add the filling to a suitable size oven proof dish ( I like to make individual size pies.) cover with the prepared pastry and cook in the oven for about 30 minutes or until the pastry is golden brown

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