Beef and Irish Stout Pie

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This is a true pub meal. Serve with three shots of Powers Irish Whiskey before ordering plus six pints of Guinness while eating. Finish with a boiler maker for dessert.

Beef and Stout Pie

• 2 medium red onions quartered and sliced as thinly as possible
• 3 carrots chopped fine
• 2 ribs celery chopped fine
• 3 tbsp minced garlic
• 10 mushrooms sliced
• 2 16-ounce Pub Draught cans of Guinness or Murphy’s Stout
• 2 1/2-3 lbs stew meat cubed
• 2 Bay leaves
• 3 tbsp flour
• 1 tbsp dried rosemary
• 2 tbsp dried sage
• Salt/pepper
• 2 sheets pastry dough from the freezer section or pie crust

Season beef with salt, pepper, and sage. Let sit at least 30 minutes then mix in flour. Preheat oven to 375 degrees.  Melt two tablespoons butter in a large ovenproof stock pot. Saute onion until it begins to turn brown. Add garlic and cook until fragrant, about two minutes. Add two more tablespoons butter and melt then add carrot, celery, mushroom, bay leaves and rosemary. Cook until mushrooms begin to brown, about 10 minutes. Add meat and brown stirring constantly. Pour in beer and bring to a boil. Cover and place in oven. Cook for 1 1/2 hours before stirring. Meanwhile make pie crust, or roll out pastry dough to fit a 9″ deep dish pie plate. Line bottom with dough and prick with a fork. Cook filling one hour more then remove from oven and reduce on stove top over high heat until thick, stirring constantly. Spoon into prepared pie dish smoothing out top. Lay second sheet dough on top and seal halves together. Create a decorative top or not, but bake pie in oven for 45 minutes or until done.