Beer, Beef and Mushroom Pie

Beer, Beef and Mushroom Pie
 
Ingredients:
Pastry for 2 crusts
1-1/2 lbs. beef steak, cut into cubes
3 tablespoons flour
1 tsp. onion powder
salt and freshly ground pepper to taste
1/4 cup cooking oil
1-2 potatoes, peeled and diced
1 medium onion, chopped
1-2 garlic cloves, minced
1 cup or 4-5 mushrooms, wiped and sliced
1 rib of celery, chopped
1-1/2 Teaspoons Worcestershire Sauce
1 Tbsp. A1 sauce or your favourite brown sauce
1-1/4 cups beef stock
3/4 cup Stout and Murphy's Irish Stout is a favourite
1 egg, beaten

Directions:
Preheat oven to 350 degrees F.
Prepare double pastry crust.
Coat meat lightly in flour, onion powder, salt and pepper.
Brown meat in oil, a few pieces at a time.
Remove and set aside.
Add potato, onions, mushrooms and celery to the pan and sauté for 10 minutes.
Return meat to the pan and add the Worcestershire sauce, A1 and stout.
Simmer over very low heat, uncovered for 1-1/2 hours.
If the mixture becomes too thick, cover halfway through or add a tad more stout.
Transfer the mixture to a 9 inch pastry line pie plate.
Cover with the top crust, pinch edges and brush with beaten egg.
Cut ventilation slits in the middle of the crust.
Bake until crust is lightly golden brown or about 45 minutes.
Serves 3-4