Categories: beef
Ingredients
- 4 slices bacon (sliced)
- 1 pound beef (cut into bite sized pieces)
- 1 onion (sliced)
- 2 stalks celery (sliced)
- 2 carrots (cut into bite sized pieces)
- 4 ounces mushrooms (quartered)
- 2 cloves garlic (chopped)
- 1 can Guinness (dark beer)
- 1 cup beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon thyme (chopped)
- 1 tablespoon rosemary (chopped)
- 1 bay leaf
- 2 pie crusts
- 1 cup cheddar cheese (grated)
- 1 egg
- 1 tablespoon water
Directions
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Cook the bacon and set aside leaving the grease in the pan.
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Add the beef and brown on all sides and set aside.
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Add the onions, carrots, celery and mushrooms and cook until the vegetables are tender, about 10-15 minutes.
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Add the garlic and cook for another minute.
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Add the guinness and deglaze the pan.
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Add the stock, bacon, beef, Worcestershire sauce, thyme, rosemary and bay leaf and bring to a boil.
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Reduce the heat and simmer until the beef is tender, about 2-3 hours.
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Place the first pie crust into the bottom of a pie plate and pour the beef stew in.
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Sprinkle the cheese over the beef stew and cover with the top pie crust.
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Mix the egg and water and brush it onto the top of the pie crust.
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Bake in a preheated 350 oven until golden brown on top, about 30-40 minutes.