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Guinness and Beef Pie Recipe


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     Guinness and Beef Pie

Category   Entrees - Maindishes
Sub Category   None
Preptime   2 hours

3 tbsp vegetable oil
1 1/2 lb beef stew steak, cubed
1 onion, chopped
1 large carrot, cut into chunks
2 tbsp flour
1 bottle/can of Guinness
beef stock
fresh thyme sprig
Ready-rolled shortcrust pastry
1 egg yolk, beaten

Heat half the oil in a large casserole pan. Cook the beef, in 2 batches, for 7 to 10 minutes until browned all over. Remove from the pan and set aside. Add the vegetables to the pan and cook for 5 minutes until soft. Stir in the flour until well coated. Pour in the Guinness and stir around the pan, scrapping up all the caramelized bits at the bottom of the pan. Top the pan with beef stock. Cover and simmer for 1 hour until the beef is really tender. Then leave to cool.
Preheat the oven to 375 degrees. Spoon the beef and enough juice to cover it, into a large pie dish, removing the thyme sprig. Place the pastry on top and cut away any excess with a sharp knife. Then use your fingers to crimp around the edge of the pie. Make a small slit in the center of the pie for air to escape. Brush all over with the egg. Cook for 30 40 minutes until golden and crisp. Heat any remaining beef liquid and serve.

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