Slow Cooked Beef Pie

A Stokes recipe by our Resident Chef

  • Serves 4
  • About 3 hours in total
Taste without compromise

What you'll need

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Squeezy 505g
Bottle 320g
Case 6x 320g
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  • 600g Diced Beef
  • 1 White onion peeled and diced.
  • 2 Carrots peeled and sliced.
  • 2 Leeks, sliced.
  • 1 Tbsp. Tomato Puree or Stokes Tomato Ketchup
  • 25g Butter
  • 25g Plain flour
  • 2 Tbsp. English Rapeseed oil.
  • Fresh Thyme
  • 400 ml Beef Stock
  • 500ml Dark Real Ale.
  • 1 x 320g Ready rolled shortcrust pastry.
  • 2 Tbsp. Stokes Brown sauce.
  • Milk to glaze.

The long, slow cooking of the beef ensures the tenderest tastiest filling for this delicious pie. Adding our Real Brown sauce gives the gravy a wonderful depth of flavour, sweet with dates and aromatic with Persian spices. Enjoy.


  1. Coat the diced beef with the plain flour and season with salt and pepper.
  2. In a deep saucepan, heat the oil and butter. Fry the onion until soft and then add the beef. Cook the beef for about 10 minutes until nicely browned.
  3. Now add the carrots, leeks and tomato puree (or our thick Real Tomato Ketchup).
  4. Mix in well and then add the beer. Bring to a simmer and reduce the beer by half.
  5. Add the beef stock and a few springs of fresh thyme.
  6. Cook gently on a low heat for 1 ½ to 2 hours until the beef is nice and tender, finishing with a generous dollop of Stokes Brown Sauce.
  7. Allow the filling to cool slightly and transfer to a shallow 20cm pie dish.
  8. Cover with the pastry and trim the edges.
  9. Brush with milk and pierce the lid a few times to allow steam to escape.
  10. Bake at 180°c for 15-20 minutes until the pastry is golden.