Ingredients
675 g stewing beef cubes
1/4 tsp (1 mL) each salt and pepper
5 tsp (24 mL) vegetable oil
3 slices bacon, chopped
225 g cremini mushrooms, quartered
1 onion, chopped
3 cloves garlic, chopped
2 tsp (10 mL) chopped fresh thyme
1 cup (250 mL) sodium-reduced beef broth
1 cup (250 mL) Brown ale
1/4 cup (60 mL) tomato paste
2 bay leaves
1 tbsp (15 mL) all-purpose flour
1 Easy-roll Pie Pastry
1 egg yolk
Directions
1. Sprinkle beef with half each of the salt and pepper. In Dutch oven, heat 2 tsp of the oil over medium-high heat; brown beef, in batches and adding another 2 tsp of the oil as needed. Transfer to plate; drain any fat from pan.
2. Add bacon to pan; cook for 2 minutes. Add mushrooms; cook until no liquid remains, about 5 minutes. Transfer to plate; cover and refrigerate until needed. Add remaining oil to pan; cook onion, garlic, thyme, and remaining salt and pepper until onion is softened and light golden, about 5 minutes.
3. Add broth, ale, tomato paste and bay leaves; bring to boil, stirring and scraping up browned bits. Return beef and any accumulated juices to pan. Reduce heat, cover and simmer until beef is tender, about 2 hours. Discard bay leaves.
4. Whisk flour with 1 tbsp water; whisk into stew and cook until slightly thickened, about 5 minutes.
5. Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.
6. Stir in reserved bacon mixture; set aside. On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape filling into pie shell.
7. Roll out remaining pastry to generous 1/8-inch (3 mm) thickness. Whisk egg yolk with 2 tsp water; brush some over pastry rim in pie plate. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim and flute edge. Brush top with remaining egg mixture; cut steam vents in top.
8. Bake on rimmed baking sheet on bottom rack in 425 F (220 C) oven for 20 minutes. Reduce heat to 350 F (180 C); bake until bottom is golden and filling is bubbly, 60 to 65 minutes. Let cool in pan on rack for 10 minutes.
Prep time: 45 minutes
Total time: 3-3/4 hours
Portion size: 8 servings
