Steak and Onion Pie (British Pub Style)

Yields: 6 Servings

• 2 tablespoons olive oil or avocado oil
• 1.5 pounds beef chuck, top round or beef stew meat (cut into bite-sized pieces)
• 0.5 cup all-purpose flour (divided into 1/4 cup portions)
• 1 yellow onion (diced)
• 2 carrots (peeled and diced)
• 2 celery stalks (diced)
• 2 garlic cloves (minced)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• 2 tablespoons tomato paste
• 1 pound yellow potatoes (quartered)
• 1 tablespoon Worcestershire sauce
• 1 (12 ounce) can or bottle pale ale, amber ale, or light brown ale, porter or stout
• 2 cups beef broth
• 2 pie crusts
• 1 egg yolk

Step 1In a large dutch oven or sauce pan, heat 2 tablespoons of olive or avocado oil or medium-high heat.
Step 2In a bowl, toss the meat in 1/4 cup of flour to coat.
Step 3Add diced onion, carrots, and celery to dutch oven. Saute for a few minutes until veggies begin to soften and the onion is translucent.
Step 4Next, add the meat to the pan and cook until browned on all sides.
Step 5Add in garlic, paprika, salt, pepper, thyme, rosemary, bay leaves and tomato paste.
Step 6Then, add the potatoes to the pot and pour in the Worcestershire sauce, beer and beef broth, scraping the bottom of the pan to get the browned bits off.
Step 7Heat, covered, over medium-low heat for 45-50 minutes or until the potatoes are tender.
Step 8Preheat the oven to 425 degrees F. After the stew has cooked through, make a slurry with 3 tablespoons of flour and 1/2 cup of cold water in a separate bowl, then pour into the stew to thicken it. Stir and turn off the heat.
Step 9Unroll one of the refrigerated pie crusts and press into a 9-inch pie pan.
Step 10Fill your pie dish with the stew filling, roll out the other pie crust and cover the pie. Brush the top crust with egg yolk, cut a couple of slits in the center of the crust and bake for 25-30 minutes until golden.
Step 11Let rest for a few minutes, then enjoy!