Michael Elfwing – Executive Chef at Conrad Hotels & Resorts

This recipe for Steak and Lager Pie is a really hearty winter dish and can be eaten alone as a stew or cooked into pies.

Serves 4 


  • 600g beef oyster blade, cut into cubes
  • 4 onions, cut into rough 2x2cm squares
  • Plain flour
  • 8-10 potatoes, peeled and cut in 2x2cm squares
  • 50g butter
  • Extra virgin olive oil
  • 4 bay leaves
  • 1 tsp dried thyme
  • Salt and white pepper
  • 500ml water, or bouillon mixed with beer, or just beer


Step 1

Toss the beef cubes with a little flour to coat lightly.

Step 2

Brown the onion squares and the beef cubes in some oil and butter, season with salt and white pepper.

Step 3

Add water, beer and/or bouillon, bay leaf and thyme.

Step 4

Transfer the pot to a 160C° oven and cook for 1.5-2 hours. The beef will be ready when it breaks easily when pushed with a fork.

Step 5

The stew is now ready to eat or it can be cooled and made into pies using pie/quiche dough or some ready made puff pastry.