Beef Pot Pie
1 to 2 lb. beef, cubed Flour, seasoned with pepper 1 lg.
onion, chopped 1 to 2 garlic cloves, minced 1 to 2 Tbsp.
brown sugar
1/3 cup red wine vinegar Dash of Aji-Mirin (optional)
2/2 cup parsley, chopped
3/2 tsp. thyme, crushed 4 to 6 carrots, 1 inch slices 1 cup
beef broth 1 bottle Ale Dash of MSG 2 uncooked pie crusts
Thoroughly roll beef in seasoned flour, coating well. Brown
quickly in hot oil. When browned, remove to large heavy
cooking pot. Saute onion and garlic in meat drippings. Add
to meat in pot. Combine brown sugar, vinegar, parsley, thyme
and broth. Add Ale; pour mixture over meat in pot. Cover,
bring to boil, then simmer about 2 hours until meat is
tender. Add carrots in time to cook about 30 minutes. Add
more water if necessary to keep from getting too thick.
Taste after about 1 1/2 hours of cooking
- add salt, pepper, Aji-Mirin, and MSG (taste brightener) to
taste. If sauce is not as thick as desired, remove some of
the liquid, stir in 1 to 2 tablespoon flour to make smooth
paste, then add back to pot. Line deep dish pie plate with
1 pie crust*. Pour meat mixture into crust; cover with top
pie crust. Make at least 5 (1 to 2 inch) slashes in top
with sharp knife for air vents. Pinch the sides of the
bottom and top crusts together to seal. Brush top with egg
yolk. *For altitudes over 7,000 ft. pies usually have a
better bottom crust if the crust is usually baked by
itself in a 450 degree oven for 8 to 10 minutes. Line the
edge of the shell with tin foil to prevent it from
overcooking.
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