Steak and Guinness Pie
Cuisine: Irish
Author: Kitchens
Prep time: 20 mins
Cook time: 2 hours 40 mins
Total time: 3 hours
  • 2 1/4 pounds round steak
  • 1 Tablespoon flour
  • 1 teaspoon brown sugar
  • 1 Tablespoon raisins; (optional)
  • 5 onions
  • 1 large carrot, cut into chunks
  • 10 fluid ounces Guinness
  • sprig thyme leaves
  • 8 slices bacon
  • 3 ounces lard
  • parsley; chopped
  • 1 recipe of short pastry*
  • 1 egg yolk, beaten
  1. Cut the steak into bite sized cubes, roll in seasoned flour, and brown in the lard with the bacon, chopped small.
  2. Place the meat in a casserole, peel and chop the onions, and fry until golden before adding them to the meat. Add the raisins (if wanted), carrots, thyme leaves, and brown sugar, pour in the Guinness, cover tightly and simmer over a low heat or in a very moderate oven (325 to 350 degrees F) for 2 1/2 hours.
  3. Stir occasionally, and add a little more Guinness or water if the rich brown gravy gets too thick.
  4. Meanwhile, line a deep pie dish with half the pie crust: bake it blind: then add the Guinness/beef mixture from the casserole, cover with the top layer of pie crust, and bake until finished. Mix egg yolk with a teaspoon of water and brush on the top crust, for probably about 10 more minutes baking.
*For double-crust pie in deep pie dish.
Variation: for the brown sugar, substitute 3 Tablespoons honey.
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