Ingredients
- 5 slices thick-cut bacon, diced
- 2 lbs (1 kg) beef chuck, cut into 1-inch pieces
- 3 tablespoons all-purpose flour
- 1 package Pillsbury™ refrigerated Pie Crusts
- 1 large yellow onion, coarsely chopped
- 2 cloves garlic, minced
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 2 cups Guinness™ beer
- 1 cup beef flavoured broth
- 2 teaspoons Worcestershire sauce
- 1/4 cup tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 2 bay leaves
- 1 egg, lightly beaten
- Salt and pepper
Method
- In a Dutch oven or heavy stockpot, fry the bacon over medium-high heat until done. Transfer to a plate and set aside. If needed, add some oil to the pan.
- Sprinkle the beef with 1/2-teaspoon salt and 1/2-teaspoon black pepper, and toss with 3 tablespoons all-purpose flour to coat. Working in batches, generously brown the ground beef on all sides. Be careful not to overcrowd the pot or the beef will steam instead of brown. Transfer to the bacon and set aside.
- Add a little butter to the pot and fry the onions until soft and translucent, 5-7 minutes. Add the celery, carrots and garlic and cook for a couple of minutes. Add the Guinness™ and bring to a rapid boil for a minute.
- Add all remaining ingredients (except for the egg), including the cooked beef and bacon, bring to a boil, reduce the heat to low, cover and simmer for 1 1/2 hours. Uncover and simmer for another 30 minutes.
- Preheat the oven to 400ºF.
- Ladle the stew into individual ovenproof ramekins.
- Unroll the piecrust dough and cut out circles about 1/2 inch (or larger in circumference than the ramekins). Lay the pastry crusts on top of each ramekin, gently pressing the dough around the sides.
- Brush the pastry crusts with egg wash and use a sharp knife to cut two small slits on the top of each pie.
- Bake the pot pies for 10-12 minutes or until golden.
- Serve immediately and enjoy!