Recipe and instructions:
– Cube 3-4 lbs of chuck roast (you can also use pre-cut stewing beef)
Season generously with salt and pepper
– Sprinkle with about 2 tablespoons of flour and toss the meat so that it is evenly coated with the seasoning and flour.
NOTE – Adding flour helps brown the meat and thicken the stew later.
– Brown the meat then reserve
– In the same pan, sweat your onions and carrots until translucent, then add your garlic and cook until fragrant.
– Add 2 tablespoons of tomato paste, 5 to 6 dashes of Worcestershire sauce, a big boy – Stout beer and 2 cups of beef broth.
– Add a sachet of herbs (I used rosemary, thyme and sage)
– Add your beef
– Stew for 2-3 hours on low heat
– Once the meat is collapsed, remove the herbs, add 2 cups of frozen peas and a flour/water mixture to thicken
– Cook until the peas are tender and the stew is thick
– Once the stew is thick, let cool slightly
– Roll out some store-bought (or homemade) pie crust and cut it to fit your pan.
– Brush with egg wash and sprinkle with coarse salt before placing in the oven at 400 F for 20-25 minutes or until golden brown.
– Let cool for 5 to 10 minutes before serving
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