Sam’s Braised Beef Pot Pie

We use Sam’s Lager in this recipe, but you can use Guinnes, any other beer or beef stock. We serve this in our Pastry Shells, but you can make an actual pie if you want. Serves 4-5.

Ingredients:

• 2 Pounds beef chuck or stew beef, cut in 2 inch pieces
• Oil for browning the beef
• 8 Ounces white mushroom, washed and quartered
• 4 Large carrots, peeled and sliced on the diagonal
• 1 Large onion coarsely chopped
• 2 Tablespoons flour
• 2 Tablespoons tomato paste
• 10 Sprigs of Thyme, tied in a bundle, or a large teaspoon of dried
• 3 Cloves minced garlic
• Salt and Pepper to taste
• 2 Cups beef broth or stock
• 1 Bottle Sam Adams Lager
• 1 Cup apple juice
• The Net Gourmet’s Pastry Shells, or the pie crust of your choice

Directions: Preheat oven to 350° F

Heat the oil in a Dutch oven to medium high on the stove. Brown the meat on all sides in several batches as not to crowd the pan. Remove the meat from the pan and cut them into 1 inch, bite size, pieces. Lower the heat to medium and add the mushrooms (with a little more oil if necessary) and cook until they release all their liquid. Add the carrots and onions and cook for about 5 minutes, until they begin to soften. Add the flour, tomato paste, thyme, garlic, salt and pepper and cook for 1 minute.

Add the stock, beer and apple juice. Boil for a couple of minutes stirring up the bits stuck to the pan. Add the beef back to the pot. Cover with a tight-fitting lid and transfer to the oven. Cook for 1½ hours until the beef is tender. Check the liquid in the pan halfway through the cooking. You may need to add a little water if the gravy gets too thick.

You can serve from the pot at this point into Pastry shells or bake the ingredients in a pie.