Recipe: Irish Pub Style Steak and Stout Pie

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IRISH PUB STYLE STEAK AND STOUT PIE
From: Gina, Fla, 03-17-2000
Makes 6 servings

Here's a recipe for a celebration on St. Patrick's Day! Beef stew meat, bacon, raisins and stout simmering in a delicious onion gravy baked in a pie crust and decorated with shamrock designs.

Double crust for one 9-inch pie plate
4 slices bacon, chopped coarsely
2 onions, chopped
4 tbsp. flour
1 tsp. seasoned salt
1/4 tsp. black pepper
2 lbs. beef stew meat
4 tbsp. vegetable oil
2 tbsp. golden raisins
1 tbsp. light brown sugar
1 (12 oz.) bottle Guinness stout
Tabasco sauce, to taste
1/2 cup chopped fresh parsley

Line a 9-inch pie plate with half of prepared pastry. Bake according to pkg. directions and cool.

Preheat oven to 350 degrees F.

Cook bacon, drain. In same skillet, saute onion until limp. Drain and put bacon and onion into an oven-proof casserole.

Combine flour, seasoned salt and pepper in a large bowl. Add meat and toss to coat.

Heat oil in skillet and add pieces of beef to brown. Drain and add to casserole.

Place casserole over medium-high heat and add raisins, brown sugar, stout and Tabasco. Bring to a boil stirring to blend well.

Cover and cook in oven for 1 1/2 hours, stirring occasionally. Add more stout or water if gravy appears too thick.

Remove from oven and increase oven temp to 425 degrees F.

Stir parsley into mixture, spoon into pie shell, roll out the other pie crust and cut out shamrocks or slits to vent steam. Place on pie, flute or crimp edges. Place pie on cookie sheet and bake till crust is golden about 16 minutes. Remove from oven and let sit 15 minutes before cutting.