A comforting main that performs best in the company of potatoes and vegetables, or with baked parsnips.
1 pie crust (12 inch pie pastry)
2 lb beef (round steak, diced)
1 T flour
1 T brown sugar
1 T raisin
3 onion (medium size, chopped)
8 sli bacon (rindless, cut)
3 T shortening (or butter)
1 T parsley (fresh parsley, finely chopped)
1 cn beer (Guinness stout, not "draught" variety)
- Cover the diced steak with flour and brown, with the bacon, on a medium heat using the butter.
- Brown the onions over a good heat. Add to the meat in a casserole dish. Add raisins, brown sugar, parsley and Guinness.
- Cover the dish, simmer and cook over a lowish heat for 2 1/5 hours. Add water if the gravy mixture starts to thicken excessively.
- Coat a pie dish with half of the pastry and bake partially.
- Add the Meat and gravy mix when cooked and place the remaining pastry on top and bake for 20 minutes or until, golden brown.
3 hours, 5 minutes