Beefbeerpies Recipes

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BEEF IN BEER



Beef in Beer image

This is a very simple dish to prepair and tastes delicious with chips or mashed potatoes and veg. Its also a cheap cut of meat.

Provided by beverley1471

Time 3h15m

Yield Makes Portions

Number Of Ingredients 0

Steps:

  • pre-heat the oven to 180c, 350F, gas mark 4. Cut the steak into large cubes (leave all fat as this will melt in cooking). and slice onions.
  • Heat the butter and oil in a large casserole and cook the meat over a high heat for 10 minutes until browned and sealed.
  • Remove steak and add onions, fry onions until they are transparent and then add the flour stiring allowing the flour to absorb the fat.
  • return the meat to the casserole dish and add the beer, mustard, and bay leaf. Cover and cook in the oven for 2 1/2 hours or until tender and sauce has reduced and thickened. You can leave this in the oven for longer if you wish, or cook the day before and reheat.
  • you can add a teaspoon of suger at step four if the beer you are using is quite bitter.

HUEY'S BEEF & WORCESTERSHIRE PIES



Huey's Beef & Worcestershire Pies image

A recipe which Huey (Aussie chef Iain Hewitson) classifies as GOOD OLD AUSSIE TUCKER, which means the recipe's origins are Anglo-Saxon (i.e. pre-European culinary influences). In posting this recipe, I have "converted" Huey's "a generous slurp of Worcestershire sauce" to 2-3 tablespoons of worcestershire sauce. Be guided by your taste preferences here.

Provided by bluemoon downunder

Categories     Savory Pies

Time 1h35m

Yield 6 Huey's Beef & Worcestershire Pies, 6 serving(s)

Number Of Ingredients 18

olive oil, for sauteing
1 onion, chopped
2 garlic cloves, crushed (optional)
2 -3 slices rindless bacon, chopped
600 g lean stewing beef, cut into smallish cubes
2 tablespoons plain flour
2 (410 g) cans diced tomatoes, drained
1/2 liter beef stock
2 tablespoons chopped fresh parsley
2 bay leaves
sea salt, to taste
fresh ground pepper, to taste
2 -3 tablespoons Worcestershire sauce, to taste
puff pastry sheet
cooking spray
1 egg
1/2 cup milk
good quality tomato sauce, to serve

Steps:

  • Heat a little oil in a heavy-bottomed pot and gently sauté the onion, garlic and bacon until tender, stirring now and again.
  • Add the cubed steak and gently cook until it changes colour, stirring regularly.
  • Then stir in the flour and briefly cook.
  • Add the tomatoes, stock, parsley, bay leaves, seasonings and Worcestershire sauce; mix well, bring to the simmer and then turn the heat down; gently simmer for about 1 hour until the meat is very tender; remove from the heat and set aside to cool.
  • Cut the pastry sheets into six rounds and press into individual, lightly oiled pie tins, leaving a little pastry around the edges; put them on an oven tray and refrigerate while the filling is cooking.
  • Preheat oven to 180°C/350°-375°F/gas mark 4-5.
  • Combine the egg and milk, and cut out six smaller pastry rounds.
  • Spoon the filling into the cooled pastry tins and fold in the pastry edges; paint the edges and the smaller pastry round edges with egg wash; place the rounds over the pies, press down the edges and place on an oven tray; brush again with the egg wash and cook in the oven for about 15-20 minutes until the pastry is golden brown.
  • Serve the Beef & Worcestershire Pies with tomato sauce on the side.

Nutrition Facts : Calories 314.4, Fat 17, SaturatedFat 6.5, Cholesterol 101.2, Sodium 770.3, Carbohydrate 14.7, Fiber 2.3, Sugar 6.5, Protein 25.8

REALLY EASY BEEFBURGERS



Really easy beefburgers image

Perfect for getting the kids cooking, these burgers are fun to make, freeze well and are super tasty too

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Main course, Supper

Time 1h5m

Number Of Ingredients 6

500g pack lean minced beef , preferably organic
1 tsp mild chilli powder
4 slices mild cheddar , if you want to make cheeseburgers
4 burger buns
choice of lettuce , cucumber, gherkin, tomato and red onion
ketchup or mayonnaise , or both

Steps:

  • Flavour the meat: Put the meat in a mixing bowl, then sprinkle over the chilli powder and a little salt and pepper. Mix well with your hands or use a fork. The mild chilli powder gives the meat added flavour without making it too spicy.
  • Shape into burgers: Divide the mixture into 4 equal pieces, then shape with your hands into round burgers about the width of the buns, or pack the mixture into large presentation rings (if you have them) placed on a chopping board. You need to press down on the meat to compact it, then carefully lift off the rings - a bit like making sandcastles.
  • Now get cooking: Fry the burgers on a hot griddle or grill them outside on the barbecue for 5 mins on each side, turning them carefully with a metal spatula. Take care as hot fat from the meat may spit a little.
  • Top with cheese and toast the buns: If you want to make cheeseburgers, put a slice of cheese on top of the burgers when you turn them over and let it melt while the other side cooks. When they are ready, cut the burger baps in half and warm them in the toaster or on the barbecue - take care that you don't burn them.
  • Prepare the toppings: Meanwhile, prepare the toppings of your choice. Separate the lettuce into leaves. Then, using a sharp knife, thinly slice the tomato, cucumber and gherkin on a separate board to the one you prepared the burgers on. Peel and finely chop the red onion.
  • Assemble and enjoy: Spread a little mayonnaise or ketchup - or both if you like - onto the toasted buns, then top with your burgers and salads of your choice, followed by the remaining half bun.

Nutrition Facts : Calories 496 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.53 milligram of sodium

BEEF POT PIE III



Beef Pot Pie III image

I couldn't find a recipe for beef pot pie so I made my own, and it is great for those cold nights. This is delicious!

Provided by Stephanie

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes

Time 4h5m

Yield 6

Number Of Ingredients 10

1 pound sirloin steak, cubed
salt to taste
ground black pepper to taste
1 (14 ounce) can beef broth
3 large carrots, diced
3 potatoes, cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
⅓ cup water
2 (9 inch) refrigerator pie crusts

Steps:

  • In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
  • In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
  • When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
  • Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
  • Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 526.6 calories, Carbohydrate 58.3 g, Cholesterol 32.6 mg, Fat 23.6 g, Fiber 4.4 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 661.1 mg, Sugar 4.4 g

BEEF & BEER PIES



Beef & Beer Pies image

What could be more Aussie than the humble meat pie with the addition of another Aussie favourite..beer! I found this recipe in the Herald Sun & just had to give it go. For convenience the meat filling can be made up to 3 days in advance & refrigerated.

Provided by Mandy

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 onions, diced
150 g bacon, chopped
600 g premium beef mince
200 g mushrooms, sliced
2 tablespoons plain flour
1/2 cup red wine
1 1/2 cups beer
1 tablespoon Worcestershire sauce
1 tablespoon parsley, chopped
puff pastry

Steps:

  • Preheat oven to 200.C.
  • Saute onion & bacon until onion softens & bacon is cooked, set aside.
  • Add mince to pan and cook until browned, add mushrooms and cook until soft.
  • Return onion & bacon to pan and add flour, cook stirring for 3 minutes.
  • Add wine & beer & simmer until most of the liquid has reduced to a sauce consistency.
  • Add worcestershire sauce & parsley.
  • Spoon mixture into individual pie dishes, cover with pastry, (brush with egg or milk if you like) & bake about 20 mins or until pastry is well risen, golden & crisp.
  • NB/ If you choose to make fully enclosed pies, pastry top & bottom, allow mixture to cool before spooning into pastry otherwise it will become soggy.

Nutrition Facts : Calories 663.7, Fat 47.1, SaturatedFat 17.2, Cholesterol 132, Sodium 463.3, Carbohydrate 14.6, Fiber 1.2, Sugar 3.6, Protein 32.5

BEEF & BEER PIE



Beef & beer pie image

A steak and ale pie is a comforting classic - this version has suet pastry and a dark rich gravy

Provided by Sarah Cook

Categories     Dinner, Main course

Time 5h

Number Of Ingredients 13

1 onion , chopped
1 small celery stick, chopped
2 tbsp butter
2 tbsp plain flour
700g beef shin, featherblade or stewing steak, cut into large chunks
1 tbsp Worcestershire sauce
2 beef stock cubes
2 sprigs thyme
540ml can dark ale or beer
500g plain flour , plus a little extra
250g vegetarian suet
1 egg , beaten
a few pinches poppy seeds

Steps:

  • Heat oven to 160C/140C fan/gas 3. Using a flameproof casserole dish with a lid, soften onion and celery in the butter. Stir in the flour until it has disappeared, then stir in the beef and Worcestershire sauce. Crumble in stock cubes and add thyme. Pour over ale, bring to a simmer, then cover and cook in the oven for 2½ hrs. Remove lid and cook for another 30 mins - this should thicken the sauce nicely.
  • Increase oven to 200C/180C fan/gas 6. For the pastry, whizz the flour, suet and 1 tsp salt in a food processor until there are no suet lumps. Keeping the motor running, dribble in 1 tbsp water at a time until the pastry starts to come together, then tip onto a lightly floured surface and bring together with your hands.
  • Roll out half the pastry and use to line a 20-22cm pie dish. Using a slotted spoon, spoon in all of the meat, then pour over some of the sauce until the meat is just coated. Put the rest of the sauce into a saucepan. Roll out the remaining pastry to cover the pie. Trim the edge with a small, sharp knife, then crimp or fork the edges to seal. Make a small heart from cuttings. Brush top of the pie and heart with beaten egg, then dip heart into poppy seeds and stick to top. Bake for 30-40 mins until golden brown and crisp. Reheat sauce and serve with the pie along with some mash and greens.

Nutrition Facts : Calories 1356 calories, Fat 75 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 111 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 56 grams protein, Sodium 3.2 milligram of sodium

EASY BEEF PIES



Easy Beef Pies image

We make a lot of French dips and always have leftover roast beef. Here's how I put it to good use. For these pies, use any vegetables you like. They're extra awesome drenched in cheese sauce. -Jennie Weber, Palmer, Alaska

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 package (15 ounces) refrigerated beef roast au jus
1 tablespoon canola oil
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1 garlic clove, minced
2 sheets refrigerated pie crust
1 cup shredded Mexican cheese blend
Salsa con queso dip, optional

Steps:

  • Preheat oven to 425°. Drain beef, reserving 1/4 cup juices; shred meat with 2 forks. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender, 1-2 minutes. Add garlic; cook 30 seconds longer. Remove from heat; stir in beef and reserved juices., Unroll 1 pie crust; cut in half. Layer 1/4 cup shredded cheese and about 1/3 cup beef mixture over each crust half to within 1/2 in. of edge. Fold crusts over filling; press edges with a fork to seal. Place on a greased baking sheet. Repeat with remaining crust and filling., Bake until golden brown, 15-18 minutes. If desired, serve with queso dip. Freeze option: Freeze cooled pies in a freezer container. To use, reheat pies on a greased baking sheet in a preheated 350° oven until heated through.

Nutrition Facts : Calories 752 calories, Fat 46g fat (19g saturated fat), Cholesterol 108mg cholesterol, Sodium 921mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 0 fiber), Protein 31g protein.

BEEF AND PEPPERS



Beef and Peppers image

Bell peppers and beef have always complimented each other so putting them together in this main dish was a no brainer. -Anita Foster, Fairmount, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 tablespoons vegetable oil
1-1/4 pounds beef top round steak or top sirloin steak, cut into 1-inch cubes
1 garlic clove, minced
1 medium onion, cut into wedges
1 medium red bell pepper, seeded and cut into strips
1 medium green bell pepper, seeded and cut into strips
1 can (10-1/2 ounces) beef broth
1/4 cup water
3 tablespoons cornstarch
Salt and pepper to taste
Hot cooked rice

Steps:

  • Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.

Nutrition Facts : Calories 298 calories, Fat 12g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 303mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

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Recipes. Mini beef and beer pies. By 9Honey | Kitchen. Difficulty not too difficult; Cooking time more than 1 hour; Serves serves 10 or more; Ingredients Method . 1 tablespoon vegetable oil. 3 rashers rindless bacon, finely chopped. 1 onion, finely chopped. 500g beef mince. ¼ cup plain flour. 375ml bottle beer . 1 cup beef stock. 4 sheets frozen shortcrust pastry, thawed. 3 sheets …
From kitchen.nine.com.au


10 BEST BEEF TIPS RECIPES | YUMMLY
2022-06-11 148,537 suggested recipes. Beef Tips Just a Pinch. oil, worcestershire sauce, mushroom gravy mix, gravy mix, brown gravy mix and 2 more. Beef Tips Meat Church. Worcestershire sauce, olive oil, white onion, rice, brown gravy and 6 more. Crockpot Beef Tips Aileen Cooks. bay leaf, cornstarch, pepperoncini peppers, cold water, salt and 12 more . …
From yummly.com


QUICK + EASY BEEF RECIPES AND MEAL IDEAS - PILLSBURY.COM
Beef Recipes. The best easy recipes for tacos, burgers, pot roast and all your favorite beef dishes. 1. 2.
From pillsbury.com


50 BEST GROUND BEEF RECIPES - EASY GROUND BEEF DISHES
2021-12-01 1. Blueberry Gin & Tonic. 2. 18 Chicken Recipes To Make In An Instant Pot. 3. These Yellow Strawberries Taste Like Pineapple. 4. Cheese Danish. 5.
From delish.com


BEEF POT PIE RECIPE BISQUICK - THERESCIPES.INFO
Roast Beef Pot Pie Recipe - Food.com best www.food.com. Heat beef, gravy, frozen vegetables and seasoned salt to boiling in 3 quart saucepan, stirring constantly.Boil and stir 1 minute. Spread in ungreased casserole. Stir together Bisquick and milk. Pour evenly over beef mixture. Bake uncovered about 30 minutes or until light brown.
From therecipes.info


BEEF RECIPES: FOOD NETWORK | FOOD NETWORK
2022-06-17 Beef Recipes. Ground-up, steak, sirloin, brisket – discover tips, tricks and recipes for any imaginable variety of beef.
From foodnetwork.com


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