1 1/4 pounds of steak - cut into large cubes
2 short sprigs of fresh rosemary (I used 1 t dried)
3 sprigs of fresh marjoram
1/3 - 1/2 pint of Newcastle (or other dark ale)
fresh ground black pepper
flour (approx 4 tbsp)
2-3 carrots - chopped
1 leek - chopped (I left this out)
1 medium sized onion - diced
1-2 cup beef broth
Puff Pastry (1 sheet) - thawed
Step One - Night Before
Put steak into medium sized bowl with lid. Add rosemary and chopped marjoramand mix with meat. Add Newcastle, a splash of oil, and some fresh black pepper. Mix well. Cover and marinate in fridge overnight.
Step Two - Make the Pie
Preheat oven to 375F
Strain beef from marinade (do not throw out the marinade, set it aside for now). Roll beef in flour until beef is covered. Set aside.
In a large pan, saute onion, leek and carrots in a little bit of olive oil. Cook until onions are soft. Remove from pan and set aside.
Place beef in pan and brown on all sides.
When beef is browned, put the vegetables back in, and add beer marinade, and beef stock.
Simmer on medium-low for 10 minutes.
Transfer mixture to pie pan/baking dish. Top with puff pastry and trim sides.
Pierce pastry a few times for ventilation, add decorative pastry leaves if desired (I used my kitchen shears to shape them).
Bake for 40-45 minutes.