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Ingredients
- 2 lb beef, cubed Flour, seasoned with pepper
- 1 lrg onion, minced
- 2 clv garlic, chopped
- 2 Tbsp. brown sugar
- 1/3 c. red wine vinegar
- 1 dsh of Aji-Mirin (optional)
- 1/2 c. parsley, minced
- 1/2 tsp thyme, crushed
- 6 x carrots, 1 inch slices
- 1 c. beef broth
- 1 bot Ale
- 1 dsh of MSG
- 2 x uncooked pie crusts
Directions
- Thoroughly roll beef in seasoned flour, coating well. Brown quickly in warm oil. When browned, remove to large heavy cooking pot. Saute/fry onion and garlic in meat drippings. Add in to meat in pot. 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.
- Add in carrots in time to cook about 30 min. Add in more water if necessary to keep from getting too thick. Taste after about 1 1/2 hrs of cooking - add in 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 Tbsp. flour to make smooth paste, then add in back to pot. 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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