Guinness Beef Pie

Ingredients:

• 1 1/2 lbs. beef stew meat
• 3 Tbsp flour
• 1 tsp salt
• 1/4 tsp pepper
• 2 Tbsp olive oil
• 1 medium onion, chopped
• 4 sticks of celery, diced
• 1 16-oz pkg. frozen peas & carrots
• 1/2 cup mushrooms, sliced thickly
• 2 Tbsp fresh rosemary, chopped
• 1 tsp. fresh thyme leaves
• 1 bay leaf
• 1 bottle Guinness beer
• 1 beef boullion cube
• 2 15-oz cans stewed tomatoes
• 2 pie crusts (see Grandma Tillie's Pie Crust recipe)
• 1 beaten egg

Instructions:

1. In a bowl combine flour with salt and pepper and roll stew meat in mixture to coat. Heat oil in a dutch oven over medium-high heat. Cook the meat until well-browned. Add the onions and fry for another minute. Then add celery, peas & carrots, mushrooms, and herbs. Cook 5 minutes, then add the Guinness, bullion cubes, and tomatoes; bring to a boil; stir well and simmer for 2 hours or until the meat is tender and the sauce is thickened. Allow to cool before putting into pie crust

2. For the pie: preheat oven to 375°F. Roll out one of the pie crusts and place one in the bottom of a large pie pan, making sure the crust hangs over the edge to crimp. Put the stew meat into the pie shell. Roll out the 2nd pie crust and place over the stew. Crimp the edges of the two pie crusts together. Cut a few slits in the top of the pie crusts to vent. Brush with the beaten egg. Bake for 45 minutes or until golden brown. Let cool for 10 minutes before serving.