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Ingredientes
- 1 to 2 pound beef, cubed
- Flour, seasoned with pepper
- 1 lg. onion, minced
- 1 to 2 garlic cloves, chopped
- 1 to 2 tbsp. brown sugar
- 1/3 c. red wine vinegar
- 1/2 c. parsley, minced
- 1/2 teaspoon thyme, crushed
- 4 to 6 carrots, 1 inch slices
- 1 c. beef broth
- 1 bottle Ale
- Dash of MSG
- 2 uncooked pie crusts
Direcciones
- 1. Thoroughly roll beef in seasoned flour, coating well. Brown quickly in warm oil. When browned, remove to large heavy cooking pot.
- 2. Saute/fry onion and garlic in meat drippings. Add in to meat in pot.
- 3. Combine brown sugar, vinegar, parsley, thyme and broth. Add in Ale; pour mix over meat in pot. Cover, bring to boil, then simmer about 2 hrs till meat is tender.
- 4. Add in carrots in time to cook about 30 min. Add in more water if necessary to keep from getting too thick.
- 5. Taste after about 1 1/2 hrs of cooking - add in salt, pepper and MSG to taste.
- 6. If sauce is not as thick as desired, remove some of the liquid, stir in 1 to 2 Tbsp. flour to make smooth paste, then add in back to pot.
- 7. Line deep dish pie plate with 1 pie crust. Pour meat mix into crust; cover with top pie crust. Make at least 5 (1 to 2 inch) slashes in top with sharp knife for air vents. Healthy 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 min. Line the edge of the shell with tin foil to prevent it from overcooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 12 servings | |
| Calories 324 | |
| Calories from Fat 166 | 51% |
| Total Fat 18.41g | 23% |
| Saturated Fat 7.15g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 283mg | 12% |
| Potassium 308mg | 9% |
| Total Carbs 25.78g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.24g | 2% |
| Protein 11.25g | 18% |
